Braised beef is so delicious. Is there anyone who likes braised beef like me? I really can't put it down for braised food, and my family also likes it, so gradually I don't like to buy it outside. I study how to make it at home, and the taste is pretty good.

However, for novices, there are still some difficulties when doing it. They will always encounter problems of one kind or another, and I am no exception. The first few times I made it, I encountered quite a few problems. Sometimes the beef was not tender enough and tasted chewy. Sometimes the fishy smell was particularly strong, and sometimes everything fell apart when it was marinated.

In fact, after mastering the correct operation method and learning some of the tricks, it is quite simple to do it. When I have time next time, I will share with you how to braise beef. Keep in mind the trick of "1 marinate and 2 soak". The braised beef will be soft and tasty, neither woody nor fishy, ??and will not fall apart when cut.

Ingredients: onion, ginger, pepper, bay leaves, star anise, cinnamon, tangerine peel, fennel, salt, rock sugar, cooking wine, light soy sauce, beef shank

1. Buy beef shank After coming back, many people just put it in the pot and blanch it, but I am here to tell you that this step is completely unnecessary, and it is very likely to turn the beef into wood.

2. We only need to cut the beef into large pieces and soak it in water for at least 2 hours. About every 30 minutes, you need to change the water until the blood in the beef is soaked out, and that's it. The fishy smell of the beef will naturally become very small.

3. After soaking in clean water, we rinse it again, drain the water and put it in a basin. Next, put all the above spices, onion, ginger, pepper, bay leaves, star anise, cinnamon, tangerine peel, and fennel. Then add an appropriate amount of salt, rock sugar, cooking wine, and light soy sauce. Mix thoroughly and start marinating.

4. It is a bit difficult to marinate beef to get the flavor, so we try to marinate it for a longer time, about 12 hours. Nowadays, it is easier to spoil in summer, so it can be kept in the refrigerator. If you have time, you can also extend the marinating time appropriately.

5. After the beef is marinated, we pour it all into the pressure cooker, and then add an appropriate amount of water to it. After steaming, continue to simmer for 40-60 minutes, and then turn off the heat. Don't rush to scoop it out after turning off the heat. Instead, it needs to be marinated. Let the beef continue to marinate for a few hours, then take it out and slice it for consumption.

Cooking skills:

The "1 marinate and 2 soak" trick, 1 marinate means that the beef needs to be marinated in advance, and 2 soaking means that the beef needs to be soaked in water first. Soak the blood out of it, and then the braised beef should be soaked in the soup to make it more delicious.