Clear stewed beef brisket soup trick

Instruments:

? 800 grams of beef brisket, half a large onion, 1 small piece of ginger, 3 spoons of cooking wine, 2 large spices, 2 pieces of sesame leaves, Chenpi grams, 3 cloves.

Making Steps:

1, prepare all the ingredients, first clean the beef, cut into large pieces. Beef chunks will shrink in the process of stewing, it is recommended to cut a little larger.

2, with a larger bowl, put the beef block in, soak for more than 2 hours, change the water in the middle. This will soak the blood in the beef.

3, beef soaking period we can prepare some seasoning, if you like to eat spicy, you can also add 2 chili peppers, but if you drink soup, do not recommend putting chili peppers, really like to eat spicy, you can put a little less, a little bit of spiciness can be.

4, the pot into the appropriate amount of water, cool water in the pot, blanch the beef, water boiling boil minutes, with a spoon to skim out the blood foam, leaving the broth. This soup must not be poured away, a moment to use it to stew beef.

5, blanched beef with a leaky spoon out, rinse with warm water, rinse off the residual on the beef froth.

6, the rest of the soup should not be thrown away, with a tight leakage net filter, using a filter for soybean milk with the filter, discard the scum, the rest is clear soup.

7, the blanched and cleaned beef into the casserole, add just blanched beef soup. Look, the broth is still very clear except for a few drops of oil fishy.

8, add the seasonings just prepared, large onion segments, ginger, 2 leaves, 2 large spices, 3 cloves, 5 grams of peel all put into the pot, cover the lid, bring to a boil and then turn into a small fire, slowly simmer to 2 hours, until the beef is soft and rotten. As the beef slowly simmers, the flavor of the beef slowly wafts all over the house, very fragrant and refreshing.

9, the original flavor of the clear soup brisket should be done so, soup bright, meat soft and tender.

Notes

? Beef stew is best to choose brisket, this piece is close to the abdomen of the cow's soft muscle, is the cow between the ribs to remove the bones of the strip of muscle, lean meat is more, less fat content, the most suitable for stew or braised.