The secret of brining beef to taste good is to make brine ingredients, including star anise, peppercorns, coriander, angelica dahurica, cumin, chenpi, cinnamon and other ingredients.

When cooking beef, the amount of water put into the stew is different for different pots. First, cut the beef into relatively large pieces, and then put it into the pot, the beef does not need to be cut too small, so as not to cook too long and become soft. After boiling the water over high heat, brine it over low heat for 1 hour. During this time period, the water is constantly being lost, and if you don't fill the pot with water it will easily boil dry.

So be sure to fill up the water, avoid adding water halfway, so that the brined beef will be more flavorful. If you are using a pressure cooker to brine beef, the time needed is shorter, so you don't need too much water, just need to be not over the beef can be.

Precautions

The first step in making marinated beef tasty is to choose good beef, preferably beef tendon meat, which has a layer of sinew on the outside. With this layer of fascia, do out of the marinated beef is more chewy, eat up is not firewood, and tendon meat cut plate will be more beautiful, appetizing. Beef blood is more, so there will be more thick fishy flavor, to clean up the blood, in order to make the production of marinated beef without fishy flavor, before the production, you need to put the marinated beef soaked in water for 3 hours.

The beef also has more impurities, in addition to soaking the blood water, but also need to blanch, the impurities and blood water completely removed, in order to completely clean out the fishy flavor. When blanching, remember to put the beef in the pot with cold water, so that the beef can be stewed for a longer period of time, and better blanch out the impurities.