Ingredients: ginger 1, star anise 2, tsaoko 1, sugar 1, waxberry 2, onion 5, pepper.

The most authentic braised beef:

1. Cut the beef brisket, put it in a big bowl with pepper, soak it in clear water for about 20 minutes, then pour off the blood and drain the beef. If there is a lot of blood, you can change the water halfway. (When you cut the beef brisket into pieces, cut it into large pieces slightly, because the beef will become smaller in the process of boiling and stewing. Personally, I think it's too small and tasteless. )

2. drowning. Chop 2 slices of ginger, put them in a clear water pot with beef, and continue to cook for five or six minutes after boiling. Pick up the beef, wash it and drain it for later use. (After soaking in step 1 and blanching in step 2, the blood will be completely removed. )

3. Wash the pan, add two spoonfuls of oil, add the drained beef, ginger slices and onion, and stir fry over medium heat.

4. Stir fry and pour in 2 spoonfuls of bayberry wine. Myrica rubra wine can remove the fishy smell of meat and increase the flavor. If not, you can also use cooking wine or white wine, but 1 spoon is enough. )

5-6. Add 1 tbsp soy sauce, 1 tbsp soy sauce, 1 tbsp sugar and stir well. Sugar can be white sugar or rock sugar. I just stewed the tremella soup that day, and the brown sugar was at hand, so I put it away. )

7-8. Stir-fry the beef until the color is even. Add star anise and tsaoko, boil, then transfer to casserole, cover and stew for more than 2 hours. Time-saving pressure cooker is available

9. When the beef is soft and rotten, turn to high fire to collect juice. At this time, you can taste the salt and add some salt to taste. Even the casserole is served on the table, which can better keep the temperature of the dish and is very suitable for the current weather.

PS: You can also add potatoes, lettuce, white radish or carrots to this dish to make it taste and taste different.

Finished product drawings:

Five key points of authentic braised beef:

1, the blood of beef must be exhausted. Fresh beef has a lot of blood, and if it is not handled properly, the finished product will smell bad. I usually deal with it in two steps: first, soak it in pepper and clear water to remove the fishy smell and part of the blood; Blanch the water again to further remove blood foam.

2. In the process of frying beef, pour a proper amount of bayberry wine while frying. Fruit wine can not only remove fishy smell, but also enhance aroma, especially aroma.

3, soy sauce with soy sauce. Color with soy sauce, seasoning with soy sauce, and the effect is very good when cooking pot-stewed vegetables.

4, stewed beef must use a small fire, only use a big fire in the final juice collection stage. Slow stewing on a small fire makes the meat soft and rotten, and juice collected on a large fire makes the soup wrap the meat.

5, salt does not have to be put early. Soy sauce and soy sauce are salty, and bacon is not easy to rot if it is put too early. Therefore, in the final stage of juice collection, put a proper amount of salt to taste.

6, beef should buy boiled beef tendon meat, don't buy sirloin meat, because this meat is delicious after cooking for a long time!

7. Based on the principle of being a housewife and managing the house diligently, I always feel that it is a pity to throw away those fruits and vegetables, and it is not bad to keep carrots!