When I saw beef, it reminded me that beef is really too expensive these days. In our small county town, the price of beef has been as high as 63 yuan per kilogram during this period. Only rich people cannot eat it! Fortunately, I prepared several large pieces in the freezer years ago, which can save a lot of money. Most people in Sichuan braise beef, which has a strong aroma and good taste. Often served as an accompaniment to drinks. Braised beef is a big dish that is often not only a home-cooked dish for Sichuan people, but also appears in many banquets. It is one of the dishes that goes well with wine, and it also goes well with rice. The preparation of braised beef is relatively simple among major dishes. We have summarized a key: if you want the braised beef to be delicious, it is best to cook it in a pot, not to use a pressure cooker. This kind of braised beef will be more fragrant and glutinous, and will not be easy to burn. Now I will share with you how to make our braised beef. Braised beef

Ingredients to prepare: a piece of beef. Green onions, ginger, appropriate amount of cooking wine, bean paste, shallots, cloves of garlic, dry seasoning packets (star anise, ginger, bay leaves, cinnamon), appropriate amount of light soy sauce, salt, chicken essence, and appropriate amount of vegetable oil.

Production process: 1. Clean the beef and cut into large pieces. 2. Cut the green onions into sections and the old ginger into slices. Add appropriate amount of water to the pot, add the beef cubes, the green onion sections, old ginger slices, and a little cooking wine and bring to a boil. Boil the minced blood and remove the beef cubes. 3. Heat the pot again, add an appropriate amount of vegetable oil, add scallions, a little bean paste, ginger slices, garlic cloves and stir-fry for a few times. Add beef cubes and stir-fry evenly. Add a little light soy sauce and a little cooking wine and continue to stir-fry. Saute for a few minutes. 4. Add an appropriate amount of water, bring to a boil, add dry seasoning packets (star anise, ginger, bay leaves, cinnamon) and cook over low heat for 1 hour until the juice is reduced. 6. Add salt and chicken essence to adjust the taste, take it out of the pan and put it on a plate, and add some chopped green onion.

A plate of fragrant braised beef is ready in just a few steps. It is fragrant, soft and delicious. The preparation of braised beef is very simple. Remember that if you want it to be delicious, you must add enough water at one time and cook it slowly until the aroma of the beef is brought out and the salty taste is absorbed into the beef. It is not recommended to use a pressure cooker to press beef directly. The taste of the pressed beef is not as good as that produced by cooking it in a pot. It is often very soft and has no texture.

How do you like to cook braised beef?