Ingredients: sirloin 1000g, 2 onions, 5 slices of ginger, 2 slices of star anise, pepper 10, 45ml soy sauce, soy sauce 15ml, 30ml white wine, 20g brown sugar and tsaoko 1 slice.

Exercise:

1. After washing the beef, cut it into small pieces of 2-3 cm square, add clear water to the surface of the beef, then add the 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 the beef pieces and stir fry, and water will come out halfway. 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 stir fry with soy sauce 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, bring to a boil over high fire, and turn to low heat for 2 hours until the beef is crisp and rotten.

How to choose good beef?

1, observe the color.

Normal fresh beef muscle is dark red, uniform, shiny and slightly dry, especially in winter, it is easy to form a thin air-dried film on its surface, and the fat is white or cream-colored. Old beef has dark muscle color and yellow-green fat.

Step 2 touch your hand

Fresh beef is elastic, the depression can be recovered immediately after finger pressing, and the muscle fibers in the new section are delicate. The depression of stale beef can not be recovered after being pressed with fingers, leaving obvious indentation.

Step 3 smell it

Fresh meat tastes like fresh meat. Stale beef has a smell, even an unpleasant smell.