material

Beef brisket 1 000g potato 1 carrot 1 root fennel 2 teaspoons (1 0g) pepper 1 teaspoon (45ml) star anise 2 cinnamon1root fragrant leaves 3 pieces of Amomum tsao-ko and one green onion 3 sections.

method of work

1) Wash the brisket and cut it into 2cm square pieces. Cut the potatoes and carrots into hob pieces for later use. Add spices except onion and ginger into the stew bag.

2) Pour a proper amount of water into the soup pot, add the brisket, heat it with high fire, and after the water boils, use a spoon to skim off the floating foam on the surface.

3) Add the green onion, ginger slices and the stew bag with seasoning, cover it and simmer for about 1 hour and a half.

4) Finally, add potatoes and carrots, pour in soy sauce and stir well, add salt and continue cooking for 10 minute.

Tips

* * This is the most common and homely way to stew beef. If you don't have so many spices at home, you can make a pot of beef with your own taste according to the existing ones.

* * Stewed beef can be eaten directly with rice. It can also be used to cook noodles. Can also be combined with many Caicai into a variety of ways to eat, potatoes and carrots are only the most conventional collocation.

* * Beef brisket is the meat on the belly of a cow, which is very suitable for stewing.

* * Many people say that the beef they bought is very good and thin, but it doesn't taste fragrant or stew well. Why? Stewed beef (mutton or pork) must not use pure lean meat, as the stewed meat is definitely not fragrant and tastes very firewood.

* * When buying meat, choose fat and lean meat, or when buying lean meat, ask the seller for a piece of fat oil separately and stew it together. The oil in the fat meat will "moisten" the lean meat during the stewing process, and it will taste good and delicious. Excess oil, you can wait for the meat to cool naturally after stewing, and use a spoon to skim off the floating oil on the noodle soup.

Sincerely answer hope to adopt, thank you!