The method of making braised beef tender is as follows:

1. Cut the bought beef into small pieces of about 2 cm in size, and then soak it in rice water for 30 seconds It will take about a minute and let it soak into the blood. This is the first tip for making beef tender.

2. Prepare a portion of spices: 2 star anise (3 grams), 10 grams of cinnamon, 5 bay leaves, 1 gram of Sichuan peppercorns, and 5 grams of dried chili. Finally add 2 hawthorn slices. If you don’t have hawthorn slices, you can add 5 grams of tangerine peel instead. Hawthorn slices and tangerine peel are rich in organic acids, which will accelerate the softening of meat fibers. This is the second tip for making beef tender.

3. Add an appropriate amount of cold water to the pot, add 30 grams of ginger slices, and 15 grams of cooking wine. (You can add one gram of Sichuan peppercorns to remove the fishy smell.) Add the beef cubes to the cold water and blanch them over high heat.

4. Add 40 grams of vegetable oil to the pot, turn on medium heat, the oil temperature is 150 degrees, add 40 grams of ginger slices, 30 grams of garlic slices, saute until fragrant, and pour in the spices prepared previously. Stir-fry over low heat. After the spices are fragrant, add 500 grams of beef and stir-fry over high heat for 3 minutes. Stir-fry the water vapor in the beef as much as possible until the surface of the beef is slightly browned. Stir-frying helps the spices blend with the beef better.

5. Start the first seasoning: add 5 grams of salt to adjust the base taste, add 3 grams of sugar to enhance the freshness and sweetness, add 20 grams of cooking wine to remove fishy flavor and increase the fragrance, and add 20 grams of light soy sauce to enhance the freshness and saltiness. , add 10 grams of dark soy sauce to adjust the color. Continue to stir-fry the beef and condiments evenly, then add boiling water. The boiling water should just cover the beef.

6. Pour the beef and soup into the casserole and bring to a boil over high heat. At this time, add half a bottle of beer, about 300 ml. Be sure to add it while it is boiling.

7. After an hour, add all the white radish and cook for another 20 minutes. After waiting for 20 minutes, turn up the heat and start to collect the juice. During this period, keep pushing the ingredients with a spoon to avoid burning the bottom. When the soup gradually thickens and is almost reduced, change the heat to medium to low.