Ingredients: cooking wine 1 soup spoon, 6 pieces of ginger, 2 pieces of star anise, 6 pieces of dried pepper, 6 pieces of pepper 15, 6 pieces of rock sugar, 3 pieces of fragrant leaves, cinnamon 1 small pieces, cooking wine 1 soup spoon, 2 tablespoons of soy sauce/kloc.
Steps:
1, put the beef in clean water for about 2 hours, change the water for 1-2 times in the middle, and soak the blood out of the beef, so that the beef tastes odorless and the color of the beef will not be black.
2. Add water to the pot, put the beef pieces in cold water, boil them, skim off the floating foam, cook for 3-4 minutes, remove the beef, drain the water for later use, and wash it with warm water if there is more blood foam on the beef. When the beef is blanched, it should be boiled in cold water, which can remove the blood from the beef.
3. Heat the oil in the pot, add Pixian bean paste and stir-fry it with low fire, stir-fry Pixian bean paste with low fire to get red oil, add ginger slices, fragrant leaves, dried peppers, cinnamon, pepper and aniseed, and stir-fry the seasoning. Cinnamon must be a little bit, otherwise it will be bitter.
4. Add the beef pieces and stir-fry evenly, stir-fry the beef and color it, pour in the cooking wine, and stir-fry evenly to remove the fishy smell of the beef.
5. Pour in hot water, the amount of water should not exceed that of beef. It is best to add enough water at one time, pour in soy sauce and braised soy sauce, then add sugar, boil for 2-3 minutes on high fire, and then turn to low fire for cooking 1 hour.
6. After the time is up, add salt to taste and collect the juice with high fire. When there is a little soup left, turn off the fire and serve it out. A pot of braised beef with good color and flavor is ready.
7, well, the finished product is out of the pot.