The traditional beef broth in Sichuan is not as spicy and spicy as the Sichuan cuisine we are familiar with, and has not used spices blindly. In fact, this is the traditional practice in Sichuan.

Why is the clear beef with clear soup and fragrant meat the original appearance of Sichuan cuisine? There are three reasons:

First, the history of Sichuan people eating Chili is not long, more than 200 years, and Sichuan people still learn from others when eating Chili. According to historical records, the first people to eat Chili peppers were Guizhou people, and then they spread to Sichuan. Previously, Sichuan also loved spicy food, and there was no pepper, mainly pepper, so Sichuan people ate hemp first. The number one spicy food is Guizhou.

Second, it is not a local custom for Sichuanese to eat beef, which has been passed down from neighboring Tibetan areas. Therefore, it is still a Tibetan gene in eating, with less seasoning and original flavor. Then in the process of localization, there is stew, meat and soup. The gene of making beef in Tibetan areas has been preserved in stewed beef, without adding pepper, which is a common local spice, and still pursues the original flavor of beef and becomes an alternative of Sichuan cuisine.

The third one, which goes a bit far, does not give spices stew, which originated from ancient practices. In cook the meat in the pre-Qin period, let alone beef, no spices or salt were given to any meat, that is, large pieces of meat were cooked with white water in a cauldron. Thinking that such meat is hard to swallow? No, they are very delicious. That is, the way of eating is almost less than that of the people in Northeast China today. All the meat is original, without seasoning or salt, and cooked in white water. Dip it in sauce when eating, and different meats are dipped in different sauces. Therefore, there is a saying by Confucius that "the sauce must not be eaten".

How to make beef broth?

Practice and steps of beef broth;

Step 1, prepare fresh beef1000g and beef bone1000g. Onion, salt, pepper, the right amount.

Step 2: soak beef and beef bones in cold water for 24 hours, changing water three times in the middle.

The third step, put the bones and meat in the soup pot, add water to more than 2 times of the meat bones, and reach the bottom of the pot.

Step 4, bring the fire to a boil, skim off the floating foam, turn to low heat and stew for 2 hours.

Step five, when stewing for an hour and a half, remove the beef. Then cut the onion and grind the pepper. The meat is not hot. Slice it.

Step 6, put the beef slices in the soup bowl, add chopped green onion, pepper and salt, and pour in the hot beef soup.

There are several key points to pay attention to when cooking beef broth.

First, the choice of beef. It must be fresh beef, anywhere. At present, they are all beef cattle, and there is nothing wrong with the quality. Just be careful not to fetch water when you buy them. It's easier to recognize the beef with water, just look at the watery cross section. Pick the one with a dry surface and a dark color.

Second, the cow bone should have at least one tube bone, and bone marrow stew is the most fragrant.

Third, the pretreatment before stewing should be in place. Soak the beef thoroughly until there is no trace of blood. Blood residue in beef is the root of foul smell. When the bubble is gone, the stewed beef is naturally delicious and odorless.

Fourth, fully soaked beef does not need to be blanched. Put cold water in the pot, just boil the water and skim off the floating foam, and there is not much floating foam.

Fifth, the meat of beef cattle is usually cooked in one hour, because it is not cut and becomes large, so it takes one and a half hours to stew. Keep the bones simmering for three to five hours.

Sixth, the whole fire is small, so small that only the middle of the noodle soup boils slightly. Only in this way can the broth be kept crystal clear, and the soup will be mixed when the fire is big.

Seventh, stewed beef soup and beef will be completely original flavor of beef, and the last treatment, adding salt, chopped green onion and pepper, will make the beef soup come out in the most beautiful state.

Eighth, I like to eat spicy food. After beef soup is completely blended with beef, onion, salt and pepper, I will give pepper.

Ninth, there are many ways to stew beef in clear soup, most of which are cut into small pieces and stewed with side dishes, such as radish and kelp. However, all stewing methods are not as delicious and simple as this, and there is no such beef soup to enjoy.

This makes the clear soup fresh and odorless.