Braised beef method:

Pour cold water into the pot and spread the cleaned beef pieces. When the beef is heated in medium heat and boiled, a layer of foam will float on the beef. This step is called blanching. To remove the impurities in the meat, you must put it in the pot with cold water!

2. turn off the fire when the meat turns from red to white. At this time, the beef is already 78% mature. Pick up the beef with chopsticks, rinse off the impurities in the pot and remove it.

3. Take another pot, pour in a proper amount of corn oil, heat it over medium heat, and add the sliced ginger, onion and star anise to make it smell.

4. When the onion and ginger are slightly yellow, pour the beef pieces into the pot. Stir-fry a few times quickly so that the beef is wrapped in hot oil. Mix a bowl of sauce, pour in the secret braised sauce, salt, vinegar and cooking wine, add warm water and stir well, pour into the pot, remember not to pass the beef pieces!

5. After the hawthorn is pitted and sliced, wash it and pour it into the pot, stir well. Hawthorn and vinegar can help beef stew quickly.

6. low heat, cover the pot and stew for about 3 minutes, and then you can take it out ~ if you want to stew for a while, you can heat the water, and don't add cold water during the stew, otherwise the meat will harden when it expands with heat and contracts with cold!

7. Pay attention to the heat. A big fire and a quick fire will harden the meat, so just stew it with a low fire.

beef stew:

soak beef tendon in cold water to thaw, change cold water twice in the middle, and pour off blood to reduce impurities and fishy smell. Tendon meat is the most suitable for braised beef. Tendon meat is the muscle on the calf leg and knee joint, which is intertwined with ligament (tendon) in a long cone shape. The front leg is called anterior tendon and the rear leg is called posterior tendon. After marinating and cutting, the meat is inlaid with golden and translucent beef tendon, forming a beautiful pattern, also called "flower cake".

put the tendon in the pot, add cold water and onion ginger, and boil it. The floating foam on the side of the pot is fishy impurities and blood, so you should skim it off. Rinse the beef with warm water after blanching. Don't use cold water at this time, because when it is suddenly cold, the meat will expand with heat and contract with cold, which will easily become harder and not tasty.

put the tendon and one extra tendon in an electric pressure cooker, add all the seasonings into warm water, and pour them into the pot, just enough to cover the surface of the meat. I powdered all the spices, which is more convenient and easier to taste than putting them in gauze bags. You can also put it in an iron pot or casserole without using a pressure cooker, and stew it slowly with a small fire, which takes longer.

When finished, pour it into a deep pot from the pressure pot. At this time, you can see that the meat surface and beef tendon are all colored. Continue to soak the meat in the soup and let it cool. After cooling, you can slice it directly, or soak the cut thick slices in the soup for two or three minutes before eating.