How to maintain the original flavor of beef:

Cut the beef into about 3-4 cm pieces, heat the pan, add some olive oil, fry the ginger slices, and put the beef in Stir-fry until the meat turns white, add rice wine, light soy sauce, and sugar and cook for two minutes, then pour it into a casserole and simmer. The length of cooking time will be determined according to the conditions of the beef itself. Cook older beef longer. Normally, it takes half an hour to cook beef.

Do not overcook the braised beef soup to maintain the original sweet flavor of the beef. The remaining soup can be used to braise tofu or other things. There are no spices in the braised soup, and it can also be used for other dishes. Especially when cooking vegetables, add a little, it will be delicious.

How to make braised beef with spices:

1. Cut the beef into about 3-4 cm pieces, boil it in a pot of boiling water and remove the foam;

2 .Put water in a casserole, add ginger cubes to the water, bring to a boil, put the beef cubes in, add rice wine after boiling, add braised soy sauce, white sugar, add spices, star anise and cinnamon are the most basic spices, other spices It depends on your own taste. For example, adding a little Sichuan peppercorns is very delicious, but don’t add too much. If you like chili peppers, you can add Pangpang’s dried chili peppers. If you like something more fragrant, you can add some cloves. After boiling over high heat for two minutes, simmer over low heat for half an hour.

How to make braised beef.

If you have enough time and have a large casserole at home, you can cut the beef into larger pieces. Large pieces of beef will be particularly fragrant when eaten. If you don’t have a large casserole and don’t have enough time, just follow the method above.

How to make "braised beef" and experience

Ingredients:

6 grams of cinnamon,

3 grams of cloves,

6 grams of star anise,

1 strawberry,

30 grams of brown sugar,

50 grams of vegetarian oil,

1500 chicken broth ml

, 20g salt

, 5g ginger,

10g green onion

, 500g beef, cooking wine, garlic, Appropriate amount of fennel and pepper.

Preparation:

1. Clean the whole piece of beef and cut it into large pieces that can fit in the pot.

2. Boil a pot of water, put the beef in, boil for a while, then take it out and set aside.

3. Heat the pot, add vegetable oil, when it is cooked for six times, sauté the onion, ginger and garlic, pour in the cooking wine, add soy sauce, brown sugar, salt and other seasonings, add chicken stock (you can also add water, But you need hot water, this is the trick), cook the beef on high heat for 20-30 minutes, then reduce to low heat and cook until the beef is cooked and fragrant.

4. After the meat is blanched and cooled, put it in the refrigerator to cool down, take it out and slice it.

Private experience:

1. Make this dish the day before and soak it in brine overnight. After the taste is absorbed, it is best to eat it the next day. But be sure to take it out the next day, apply a layer of sesame oil, and store it in the refrigerator. If soaked for too long, the meat will go rancid;

2. When braised beef, put some pork or ribs in the pot, and the taste will be different. It has a strong aroma, and you can also eat braised pork, which is very fragrant;

3. You can also put some orange peels or other favorite condiments such as beer or cola in the brine to develop your own private braised beef. ;

4. It is best to keep the brine (boil it once every two or three days or microwave it). It can also be used to brine chicken feet, pork liver, etc. The older the brine is, the better the meat will be. The more fragrant it is;

5. If the stewed meat cannot be eaten within a few days, you can return it to the brine and heat it until the pot is boiled to prevent the meat from becoming moldy or dry