Ingredients: beef (breast meat)1000g. Seasoning: 2 green onions, 5 slices of ginger, 45ml of light soy sauce, 30ml of light soy sauce 15ml, 30 ml of white wine, 20g of brown sugar, 2 star anise, Tsaoko 1 and Zanthoxylum bungeanum 10. Practice: 1. After cleaning the beef, cut it into small pieces with a square of 2-3 cm, add clear water to the surface of the beef, then add pepper particles and soak for 45 minutes; 2. Pour out the soaked blood and drain the beef fully. Add a little oil to the pot and heat it to 30% heat. Add beef pieces and stir-fry until half of the water comes out. At this time, turn the fire to medium fire and continue to stir fry until the water is dry.
Technology: stew
Taste: home-cooked taste
Time:
Heat: Lower heat.
Composition:
Cooking steps:
0. Material assembly drawing:
1. Wash the beef and cut it into 2-3 cm square pieces. Add clear water to the surface of beef, then add pepper particles and soak for 45 minutes.
2. Pour out the soaked blood and drain the beef fully. Add a little oil to the pot and heat it to 30% heat. Add beef pieces and stir-fry until half of the water comes out. At this time, turn the fire to medium fire and continue to stir fry until the water is dry.
3. Stir-fry the beef until it changes color and the water dries. Add white wine, onion and ginger slices and stir well.
4. Pour in soy sauce and soy sauce and stir fry until the color is the highest. At this time, adjust the heat to medium-low heat, then add brown sugar and stir-fry until the color becomes darker.
5. Put the fried beef into a soup pot, add water and raw materials, add star anise and tsaoko, boil over high fire and stew for 2 hours until the beef is crisp and rotten.
Cooking skills:
Beef brisket is best for braised beef. The meat is tender and has a layer of oil, which is delicious and juicy after cooking. Of course, beef tendon can also be used, which is elastic, full of tendons and chewy when burned.
Soak the bought beef in clear water, and add pepper or ginger slices in the water to remove the fishy smell and tenderness. After soaking, pour out the blood and drain the beef fully. If there is a lot of water when frying beef, you'd better pour it out, otherwise the meat will become very old when it is fried with water.
Braised beef is also a home-cooked dish, and each family has its own way. In my opinion, braised pork often made with the simplest seasoning is the most original. Both soy sauce and brown sugar have the functions of color and fragrance enhancement, but soy sauce must not be omitted. In addition to a certain salty taste, soy sauce can enrich the taste and make it more fragrant when combined with soy sauce.
Try to put less salt in dishes like this, because the more you stew, the more delicious it is, but with the decrease of soup, the taste will be very salty, so after adding soy sauce, there is no need to put salt. If your mouth is heavy, you can taste the beef first and then season it.
The soup left over from braised beef is especially fragrant when served with rice or cooked noodles, or it is especially delicious to cut a few pieces of tofu, potatoes and mushrooms and cook them together.
Hope to adopt. Good luck.