Today, we share a homemade braised beef practice, and at the same time, we share four tips, so that the beef is burned soft and flavorful, the elderly and children can easily bite, but not stuffed teeth, come to see how it is done! Ingredients Description First of all, the main ingredients: 600 grams of beef, 400 grams of white radish Ingredients: 70 grams of ginger slices, 30 grams of garlic slices, a spice packet (will be described in detail below). Cooking process 1 will buy back the beef to change the knife cut into small pieces in the size of about 2 centimeters, and then soak in rice water for about 30 minutes can be, let it soak blood water. This is the first tip to make the beef tender.2 Prepare a spice: 2 star anise (3g), 10g of cinnamon, 5 slices of allspice, 1g of peppercorns, and 5g of dried chili peppers. Finally, add 2 slices of hawthorn. If you don't have hawthorn slices, you can add 5g of Chenpi instead. Hawthorn slices and Chenpi are rich in organic acid, which will accelerate the softening of meat fiber. This is the 2nd tip to make the beef soft. Then rinse all the spices with water, and then drain the water, this has 2 advantages, the first can remove dust and impurities, and the second will not be easy to paste when frying.3 Add a moderate amount of cold water to the pot, add 30 grams of ginger slices, add 15 grams of cooking wine, (you can add one gram of peppercorns to deodorize) Cold water to add the beef pieces and then open fire to blanch. In the process of water gradually boiling, it will cook out the blood and impurities inside the beef, use a spoon to skim the surface of the floating foam. When the water boils for another minute, you can turn off the heat and remove the beef, clean the surface of the adhering blood foam, and then drain the water and set aside. Another pot of water, add 5 grams of salt, boil over high heat, cut into pieces of white radish into the blanch for 2 minutes, then remove and drain. 4 Add 40 grams of vegetable oil to the pot, open medium heat, oil temperature of 150 degrees Celsius, add 40 grams of ginger 40 grams of ginger 40 grams of garlic 30 grams of incense, pour in the previously prepared spices . Stir fry slowly over low heat, such as spices stir fry flavor, then add 500 grams of beef, open high heat and stir fry for 3 minutes. Stir-fry the beef as much as possible to dry the vapor, so that the surface of the beef slightly charred until. Stir-frying allows the spices to meld better with the beef.5 Begin the first seasoning: add 5g of salt to taste, 3g of sugar to sweeten, 20g of cooking wine to remove any fishy smells and add aroma, 20g of soy sauce to brighten the flavor and increase the saltiness, and 10g of dark soy sauce to blend in the color. Continue to stir-fry beef and seasonings evenly, then add boiling water, boiling water to just over the beef as appropriate. This is the third tip for making the beef tender.6 Pour the beef and stock into a casserole dish and bring to a boil over high heat. Add half a bottle of beer, about 300 ml, and be sure to add it while it is boiling for 2 benefits: 1) it will not allow the beef to shrink when it gets cold, which makes the texture firm; 2) it will allow the beer to better enhance the aroma and soften the flavor. This is the 4th tip to soften the beef. Once it comes to a boil again, cover and simmer on the lowest heat for 1 hour. If you're in a hurry, a pressure cooker for 15 minutes will achieve the same result.7 After an hour, pour in all the white radishes and cook for another 20 minutes. After 20 minutes, turn up the heat and start to reduce the sauce, constantly pushing the ingredients with a ladle to avoid a mushy bottom. When the soup thickens and is almost done, reduce the heat to medium-low. Add 10g of oyster sauce, 20g of cornstarch to thicken the sauce, 3g of pepper to increase the flavor level, and then turn off the heat. Finally, put on the coriander leaves, you can start the pot to plate. A slightly spicy and delicious braised dishes: "braised beef" is complete, beef soft and fragrant, radish powder glutinous and soft, tonifying the kidneys and qi, regulating the stomach and intestines, tasty and more under the table! It can also be used as a topping for braised beef noodles. Cooking Tips I Beef roasted and soft and rotten four tips briefly summarized are: 1 cold water soak 30 minutes 2 add hawthorn or Chenpi 3 add boiling water 4 boiling when adding beer II white radish blanching will reduce the spicy flavor. Three When thickening the sauce over high heat, pay attention to the heat level. After thickening the sauce, be sure to reduce the heat to a minimum and turn it over to avoid muddying the bottom.