fennel and vinegar are the most important ingredients in braised beef. Fennel tastes very strong, which will destroy the original flavor of beef, while vinegar will make beef old and firewood, which will not be chewed badly no matter how long it is stewed.

The color of braised beef is dark brown, and its fragrance is a little stronger than that of sauced beef. The braised beef tastes very soft in the mouth, and the shredded pork is distinct, so it is easy to tear off strips of shredded pork. In addition, the braised beef tastes very delicious, because beef will be soaked in brine containing many spices in the process of marinating, and it will take many hours to cook before it can be made.

Precautions for braised beef

Patients with nephritis should not eat more: Beef is a high-protein food, so you should not eat more for patients with nephritis, so as not to increase the burden on the kidneys. If it is used together with aminophylline drugs, its curative effect will also decrease. ?

Don't eat too much: Chinese medicine believes that beef has the effects of invigorating the middle energizer, nourishing the spleen and stomach, strengthening bones and muscles, resolving phlegm and calming wind, quenching thirst and stopping saliva, and is suitable for patients with deficiency of middle energizer, shortness of breath, weakness of bones and muscles, anemia due to chronic illness, thin face and dizziness. The appropriate dosage is about 8 grams per meal. Excessive consumption may increase the risk of colon cancer and prostate cancer.