There are so many ways to make beef, stewing, braising, simmering, stir-frying ...... We usually make beef with braising more, right? In the hotel as a chef cousin taught me a kind of clear stew beef practice, this kind of clear stew beef soup color is bright, delicious, whether it is to eat meat, drink soup is super delicious. I tried to do it a few times, and really, the beef is soft but not rotten, the soup is bright and not muddy, the smell of the taste of drooling, bright and not greasy, the taste is extremely delicious, every time you can drink two big bowls.

It is said that children's height will stop growing in the summer, not necessarily Oh, summer more to the child to drink this bowl of beef soup, so that the child and the spring as dabbing long. Beef has more amino acids than any other food. Amino acids can grow muscles and increase strength, which is very helpful for your child's height growth. Even in the summer, I often stew this bowl of soup, the beef is soft, the soup color is clear, the taste is particularly fresh, usually give your child more to eat, let your child in the summer and spring like dabbing growth. It's not hard to do at all, just follow it and it's a sure thing.

Casserole stew beef soup

Instruments: 800 grams of beef, half a large onion, 1 small piece of ginger, 3 spoons of cooking wine, 2 seasonings, 2 pieces of spices, 5 grams of Chenpi, 3 cloves

Production steps: 1, ready for all the ingredients, the first clean beef, cut into large pieces. Beef block is recommended to cut a little larger, because beef in the stewing process will shrink. I cut a larger, probably walnut so big block, large pieces of meat to eat is also more addictive.

2, find a larger bowl, put the beef pieces in it, soak it for more than 2 hours, change the water in the middle. This will soak the blood in the beef.

3, beef soaking period we can prepare some seasoning, if you like to eat spicy, you can also add 2 chili peppers, but if you drink soup, it is not recommended to put chili peppers, really like to eat spicy, you can put a little less, a little bit of spiciness can be.

4, the pot into the appropriate amount of water, cool water in the pot, blanch the beef, water boiling boil minutes, with a spoon to skim out the blood foam, leaving the broth. This soup must not be poured out, a moment we have to use it to stew beef. The original flavor of the clear soup beef to do so, soup bright, soft meat, taste fresh on the fresh!

5, blanched beef with a funnel out, rinse with warm water, rinse off the residual froth on the beef.

6, the rest of the soup should not be thrown away, with a tight leakage net filter, I use is filtering soybean milk with the filter, discard the slag, the rest is clear soup.

7, the blanched and cleaned beef into the casserole, add just blanched beef soup. Look, the broth is still very clear except for a few drops of oil fishy.

8, add the seasonings we just prepared, large onion segments, ginger, 2 leaves, 2 large spices, 3 cloves, 5 grams of peel all into the pot, cover the lid, bring to a boil and then turn into a small fire, slowly simmer until 2 hours, until the beef is soft and rotten. As the beef slowly simmers, the flavor of the beef slowly wafts all over the house, very fragrant and refreshing.

9, the original flavor of the soup brisket to do so, soup bright, soft meat, taste fresh on the fresh! Children especially like, every time you can drink two big bowls.