The seasonings required for beef stew include: soy sauce, salt, scallions, sweet noodle sauce, garlic, ginger, pepper, aniseed, cloves, cinnamon, cardamom, amomum villosum, cinnamon, angelica, etc.
There are many parts of beef suitable for stewing, such as tendon, waist plate, bow, chest, outer spine, etc., accounting for about 70% of the total beef. These parts have tendons and skin, and are alternately fat and thin. They may look a little unsightly on the surface, but as long as they are cooked properly, when mature, the meat will be puffy, juicy and rotten, and delicious and delicious. After selecting the meat, rinse the whole piece first to remove any dirt floating on the surface.
Cut the walnuts into pieces after cleaning, and soak them in clean water for about half an hour to remove the dirt and blood impurities. Do not use hot or boiling water to tighten the meat, otherwise the meat will become old and difficult to stew. When making beef stew, we need to implement the steps of "removing blood foam and mutton from beef". At the same time, we must also be familiar with the spice combination when stewing beef. The order of making beef stew is not difficult to master.
Cooking points
That is, soak the beef in water to remove blood, blanch water to remove mutton, add spices and ingredients to the pot and simmer for 1 to 2 hours. The whole dish is The difficulty lies in the combination of spices. The combination of spices will affect the overall taste of the beef stew, the richness of the soup sauce, the tenderness of the meat, etc. Because there are many spices in the mix, it is easy for the spices to collide due to the mixed flavors when used directly, resulting in the unique mixed bitterness of the spices.
Soaking it in white wine first can remove the bitter taste, and this spice packet can be used in other stew methods. If you like beef soup, just simmer it in an electric cooker for about 40 minutes and serve it directly to the table. But if you like the meat to be dry and with less soup, first use an electric stew pot to stew for a while, and then use an iron pot or soup pot to stew for a longer period of time. The soup of the stewed beef will tighten and the beef will be stewed soft, which is quite delicious.