1. cooking wine

Cooking wine is a cooking wine ingredients, it itself already contains the corresponding seasoning, so it will be more fragrant. It is usually used for stir-frying and deep-frying beef, an ingredient that makes the beef more flavorful.

2. Pepper

Pepper is a common seasoning, it is made from plants, Southeast Asia is rich in this plant and use them to make spices. It has some spicy flavor. If you are making a beef stew, or roast beef adding pepper will have a nice flavor, with some spicy but tangy flavor.

3. Anise

Anise is made from a plant and has a pungent flavor. This seasoning is mainly used in beef stew, put star anise to stew beef can make the beef have some numb flavor. Of course, you can also put some beef rice, but not too much, put more flavor will be very heavy.

Second, what to pay attention to boiled beef

1. Meat is selected, the first whole piece of rinse, remove the surface floating dirt; wipe clean and cut into walnut blocks, soaked in water for about half an hour, to remove to the blood impurities, fish out and standby, but do not tighten the meat with hot water or boiled water, otherwise the meat becomes old, not easy to stew.

2. soup: add enough warm water in the pot (in order to not over the meat shall prevail, the pot species is not limited), put the right amount of yellow sauce, commonly known as "bottoming" (500 grams of meat, 50 grams of sauce can be), stirring with chopsticks to open the bottom of the sauce dregs at this time, the sauce froth floating, with the Russian fence net dregs removed froth, in order to ensure that the soup colored and not mixed. Mixing soup can not use soy sauce, because soy sauce contains bitter taste of sugar color, added to the soup after cooking, will make the broth is also slightly bitter, stewed meat flavor is greatly inferior. The amount of water should be added to the soup once, do not add water in the middle. If the soup is not enough, can only heat water or boiling water, can not add cold water, otherwise the open pot of meat meets the cool water, easy to make the meat surface contraction tight, the heat is not easy to internal transmission, the meat will become hard and skin, not good chewing. Soup seasoning, and then put the right amount of salt.

3. Put the ingredients: cut the clean beef into the pot, and then put the ingredients. General ingredients are cloves, cinnamon, sweet licorice, pepper, dashi, cumin; or pepper, dashi, cinnamon. No matter what ingredients are used, green onion, ginger and garlic are essential. Some orange peel can also be added. If 2.5 kilograms of meat shall prevail, the amount of ingredients can be used 20 peppercorns, 4 to 5 daikon, cinnamon 3 to 4 pieces of green onions inch long 3 to 4 sections, . Ginger 1 cut (do not cut), garlic 4 to 5 cloves. These ingredients together in a pot, you can pepper, dashi, cinnamon in a gauze pocket, can be used 2 to 3 times.

4. fire: the ingredients into the pot that is covered with a pot lid, depending on its big open lift the lid open pot stew, by means of the bloody flavor evaporated. 20 minutes and then cover the lid, changed to a small open fire, 3 hours or so can be stewed, the texture of the beef is warm and rotting, the soup is beautiful color and fresh aroma.