Material assembly drawing:
1. Dice the beef and blanch it with the onion in a cold water pot. After the water boils, continue to cook for two or three minutes, and spit out all the blood foam. ) Take out the beef, rinse it, and drain it for later use. While waiting for the water to boil, we can treat vegetables, such as potatoes and carrots, sliced onions and ginger and garlic.
2. Wash the pan, pour a proper amount of oil, add ginger slices, garlic slices, star anise and dried red pepper and stir-fry until fragrant.
3. Add beef and stir fry for about 5 minutes.
4. Add beef bones and appropriate amount of water, and the amount of water should not exceed that of beef. After boiling, turn to low heat and simmer for 70 to 80 minutes (you can also use a pressure cooker, which saves a lot of time and only takes 20 to 30 minutes, but I am afraid it will spit out, so I dare not use it).
5. After the time is up, pick up the cow bones, no need. Add 2 tablespoons of soy sauce, 1 tsp of sugar, and a proper amount of salt (not much salt, but salted soy sauce) to the soup, and turn to high heat.
6. Take another wok, pour a little oil, put carrots, potatoes and onions into the wok, and add some salt to stir fry for about 5 minutes. After such frying, vegetables are easier to cook and more delicious.
7. At this time, a small part of the soup in the pot has been collected. Add the vegetables fried in step 6 and continue to stew. Stir them from time to time to prevent them from sticking to the pan. If you like soup and bibimbap, don't collect too dry juice at last. You can leave some. Grind some black pepper and sprinkle it on before cooking. Sprinkle some chopped green onion for decoration.
Extra skills
Soup soup should be added when the sauce starts to cook. Chop the thick soup treasure with a knife, so that it can be fully integrated into the meat of the soup, and let the sauce brush down layer by layer to taste.
Cooking tips
1. Is it cold water or hot water for scalding meat? This has always been a problem for me. Looking through various cooking books, there are also different opinions.
2. For example, beef is cooked in boiling water, warm water and cold water. The result is that cold water has the best effect and blood foam is completely removed. In other words, put the meat in a pot, rinse it with cold water, and then boil it.
3, but for pork belly, I have tried it with hot water and cold water respectively, and I feel little difference. I think it may also be because there is less blood in the pork belly, so hot water can also achieve the effect.
4. Another point is that it is best to cook the boiled meat immediately, and don't leave it for a long time, otherwise the meat will shrink and tighten, and it is not easy to cook.