Stewing is a cooking method in which food is placed in a soup with seasonings and spices, cooked until the food is fragrant, and then taken out. Braised food requires braised soup. How can you make a good "braised soup"? The stewed soup must have stewed buns to remove the fishy smell and enhance the fragrance, as well as seasoning spices and moisture. The spices commonly used in braised buns include: star anise, grass fruit, cinnamon, tangerine peel, cloves, cumin, bay leaves, Sichuan peppercorns and cardamom. The spices used for seasoning include ginger, onions, garlic, dark soy sauce, cooking wine (sorghum wine is best), rock sugar and stock. Generally, meat products must be cooked before being braised to prevent blood from staining the braised soup and leaving a fishy smell. The time for stewing food is about 15 to 20 minutes. Bring the stew to a boil first and then add the ingredients. After boiling, reduce the heat to low and slowly stew. When the time is up, turn off the heat. Do not take it out immediately. Leave it in the stew soup until it is stewed. The soup should be cooled slightly before taking it out, so that the stewed food will be more flavorful and tender. However, stewing it for too long will cause the meat to become stale.

— To make a good braised soup, in addition to the correct method when making it, every time you braise food, especially meat, you can accumulate a freshness, so the preservation of braised soup is very important. . Be sure to boil the food again after each time you finish stewing it. After cooling, pour into a plastic container and refrigerate. If it is not braised frequently, it is best to freeze it to prevent the stewed soup from deteriorating. The marinade can be reused many times, but the spices (onions, ginger, garlic) should be removed and discarded, because the spices will rot and make the marinade go bad.

Materials

Ingredients for making stewed soup: Five spices: 10 grams each of star anise, grass fruit, cinnamon, fennel, tangerine peel, bay leaves, pepper, cardamom, spices: green onion 2 strips (cut into sections), 1 small piece of ginger (sliced), 4 cloves of garlic (peeled and flattened), 2 tablespoons of cooking wine (sorghum wine is best), 200ml of dark soy sauce, 30 grams of rock sugar, 1 tablespoon of salt, 15 grams of stock cup (can be replaced by water, but add 1 tablespoon of chicken essence for seasoning), 3 tablespoons of oil, ingredients for braised beef: 2 beef tendons, 2 green onions, 1 small piece of ginger, appropriate amount of cooking wine, 1 pot of braised soup

Method:

1. Preparation of braised soup: 1. Wash the five spices with water, put them into a cloth bag, tie the bag tightly, and set aside;

2.2. Put it in the pot Heat the oil, sauté the onion segments, ginger slices, and garlic cloves, pour cooking wine, add dark soy sauce, rock sugar, salt, and broth and bring to a boil;

3.3. Add the five-spice braised buns and cook over low heat For about 20-30 minutes, let the aroma of the stewed buns melt into the soup. Remove the scallions, ginger slices and garlic cloves, and it is ready to be stewed.

4. How to braise beef: 1. Boil the beef tendons in water for 10 minutes, remove the blood, and then rinse away the foam;

5.2. Put the beef tendons into the pot and add Boil water to cover the beef tendons, add green onions, ginger and cooking wine and cook for 20 minutes until cooked;

6.3. Remove the beef tendons and put them into the stewed soup. After boiling, simmer on low heat for about 20-30 minutes Minutes, turn off the heat and soak until the soup is slightly cool, remove and slice.