1. Beef triangular meat is most suitable for braise.

2. Beef is rarely braised in Western food, but it is different in Chinese food. Choose beef triangle, which is the meat close to the leg. Because it has moderate toughness and is still soft, marinate it with a sauce of salt and garlic juice, and then cook it. The taste is rich and full, and the sauce Modulated, it is more delicious, fat but not greasy.

3. Braised beef method: cut beef into cubes, cut potatoes into cubes, cut radish into cubes, slice ginger, pour water into the pot, add beef cubes, add cooking wine and cook until the beef turns white and remove. Heat oil in a pan and add rock sugar. Stir-fry until the rock sugar melts and changes color. Add beef cubes and stir-fry until evenly colored. Add onions, ginger and aniseed. Add cooking wine and dark soy sauce and stir-fry evenly. Pour in boiling water to cover the meat. piece. Add oyster sauce, light soy sauce, rock sugar, and salt, cover the pot and simmer for 40 minutes. Open the lid, pour in the radish and potatoes, pick out the green onion and ginger, cover and simmer for 10 minutes, until the potatoes and radish are mature, remove and serve.