In the northwest, people pay great attention to "beef and grass taste delicious" Because tsaoko is not only a spice, but also has a good detoxification effect, which is especially suitable for deodorizing dog meat, beef and mutton, fish and shrimp.

The steps are as follows:

1. Cut the beef into fist-sized pieces, soak it in clear water for half a day, remove the blood, and change the water several times in the middle.

2. Slice ginger and pat tsaoko for later use.

3. Put the beef in a pot with cold water, boil it over high fire and boil the bleeding water.

4. Pour out, rinse the beef with hot water and put it back in the pot.

5. Add boiling water, ginger and tsaoko, and bring to a boil.

6. Skim off the foam and simmer on low heat.

7. Until the chopsticks can be easily inserted with beef, add appropriate amount of salt and continue to simmer for half an hour.

8. You can slice it directly or mix it with other vegetables to make other dishes.

Tips:

It is best to wait until the stewed beef is naturally cooled before slicing, which is easy to shape and has better effect after being put in the refrigerator. Cut against the grain, not along the silk.

Wish you a happy life!