Ingredients: beef

Seasoning: salad oil, salt, ginger, garlic, star anise, pepper, cinnamon, dried pepper, cooking wine, soy sauce, sugar, Amomum tsao-ko, fragrant leaves, allspice powder and shallot.

The practice of braised beef

1 Wash beef, put it in boiling water, add cooking wine, boil and drain, and cut it into small pieces for later use.

2, the right amount of oil in the pot, after heating, add onion, ginger and garlic to stir fry.

3. Then add the beef pieces and fry until dry.

4. Then add bean sauce and stir-fry until fragrant. Add sugar, cooking wine, spiced powder, star anise, tsaoko and cinnamon and stir-fry evenly.

5. Add boiled water soaked in beef, and put it in an autoclave for 20 minutes.

Sichuan cuisine recipe

The practice of braised beef (Source: Photo Network)

Cooking tips

1, after cooling, you can add potatoes and carrots to boil. If there is no pressure cooker, you can put it in an ordinary saucepan and cook it slowly with low fire until the juice is thick and the meat is crisp and fragrant.

2, put the right amount of tea when stewing meat, which can make beef more crisp.

Dish features

1, he is called Lady Enforcers because he is super versatile. After beef is cooked, it can be made into many dishes, such as beef stewed potatoes, beef soup noodles, beef fried noodles, beef fried rice and beef bibimbap?

2. After you cook the beef, put it in a sealed box and put it in the refrigerator for cold storage. You can make a delicious food at any time. If you don't eat it immediately, don't cook the beef too badly, so it won't be cooked into a paste when you cook it with hard dishes such as potatoes in the future.