2, first prepared to stew a bit of beef, while making stock, parsley stalks most flavor so only take the stalks, whole celery and half an onion, 4, 5 cloves of garlic, two anise.
3, cold water to make the pot under the meat, open high heat until boiling, slowly heating so that the blood in the meat can be fully out, the meat will be more tender.
4, after the water boiled blood foam gradually more and more up, with a fine funnel net skimming foam, skimming the cleaner the better, this is the pot of the most primitive broth, we will continue to use this pot of broth to make soup, do not waste any ingredients.
5, skim clean blood froth broth.
6, after skimming the froth, all the ingredients into the pot, turn on low heat and cover the stew stewing and cooking, if the soup is less during the period, you can heat the water into it, basically an hour and a half on the soft and rotten.
7, horizontal cut beef vertical cut chicken, stewed beef according to the texture of the horizontal cut into blocks. Because my beef is a large piece of blanched, hot cut will be scattered, so in the refrigerator for an hour, the collagen in the meat to re-solidify so that the meat is tight, will not be cut loose.
8, the choice of gluten, to choose the so-called "meat", that is, don't space, the kind of two layers of skin left, a good gluten to retain a part of the flour tendon, gluten cut into pieces, blanching, a little longer, so that the gluten in the oil is fully boiled into the water.
9, gluten blanching is very critical, the time to be longer, 5 minutes or so, short time oil and salt cooking does not come out, the dishes will be very greasy and salty, too long time gluten cooking soft collapse, the dishes will not gluten.
10, blanched gluten, gently fished out, must remember to press the water out as much as possible, do not omit this step, otherwise the gluten made out of water is not flavorful and not gluten. When you press the gluten, you can feel the elasticity, if you press it all crumbled, it must be overcooked.
11, the pot of oil, choose two larger star anise, sautéed into dark brown, out of flavor. Into the onion ginger garlic stir fry.
12, pour in cooking wine, Haitian fresh soy sauce 2 tablespoons each.
13, just stewed broth pour some more, gluten and beef are very draughty ingredients. Add sugar in the soup to refresh, add salt to taste. If you like the color a little deeper you can add some old pumping color.
14, the gluten pot, fully absorb the soup.
15, down into the beef, mix well and then finally taste the salty taste, gluten and beef are very draughty ingredients, you can continue to add some hot broth, cover and then simmer on low heat for about 5 to 10 minutes.
16, simmering soup reduced, out of the pot before the water starch thickening, can be served on a plate. Traditional cassoulet two do not put other side dishes, if in order to visually look good, you can with some green and red peppers, the soup part can be used to pour rice to eat.