Materials:

Fresh beef, green onion, ginger, Sichuan peppercorns, white pepper, cooking wine, salt, soy sauce, sugar, peel.

Practice:

Wash the beef, cut it into one-inch pieces, soak it in cold water for about half an hour, pour off the blood and wash it a few times and put it into a pressure cooker, add cold water not over the beef, put in the green onion, ginger, ten to twenty peppercorns, five to six peppercorns, the right amount of cooking wine, salt, soy sauce, a small amount of sugar, and one or two slices of orange peel, use chopsticks to stir the meat and the ingredients well.

Put the pressure cooker on high heat, cover the cooker with a good lid, and wait until the beef is completely cooked open pot, there is a lot of steam coming out, cover the upper limit of the pressure hammer, change to medium-low heat, simmering for fifteen to twenty minutes off the fire. After the temperature is lowered, slowly remove the pressure-limiting hammer, open the lid of the pot, and sheng out a piece of meat and a little broth to taste the softness and salinity of the meat, according to taste and then add the right amount of seasoning, cover the pot and then high-pressure stew for ten to fifteen minutes can be.

Features:

Nutrient-rich, tasty, cold and hot food can be eaten with a variety of staple foods (such as rice, rice noodles, noodles, steamed bread, etc.) with all good.

Tips:

1, beef to rib or tendon meat is good, other parts of the second.

2, the amount of broth can be adjusted according to preferences.

3, the use of high-pressure cooker to pay attention to the safety, no high-pressure cooker with a regular pot stew can also be, is the need for a longer time.

4, beef stew time, shrinkage, it is best to stew more at a time, three to four pounds is appropriate.

5, this kind of beef stew do not enlarge the ingredients.

Beef Stew Tips

When stewing beef, you should use hot water, not cold water, because hot water can make the surface proteins of beef solidify quickly, prevent the loss of amino acids in the meat, and keep the meat flavorful.

After boiling on a high flame, uncover the lid and stew for 20 minutes to remove the odor, then add the lid and change to a micro-fire to keep the floating oil on the surface of the soup at a certain temperature in order to play the role of stewing.

In the boiling process, salt should be put into the late, the water should be added once enough, if you find the water is too little, you should add boiling water.

The day before stewing, rub mustard on the surface of the meat, and wash it off with cold water before stewing, so that it not only cooks quickly, but the meat is tender.

Put a small amount of tea wrapped in gauze and put it into the stove with the beef stew, the meat is not only cooked quickly, and the flavor is fragrant.

Stewing beef with some wine or vinegar (2-3 tablespoons of wine or 1-2 tablespoons of vinegar for 1 kilogram of beef) will make the meat softer and more tender.

Put a few hawthorns or slices of radish in the meat to cook the beef faster and get rid of the odor.