Here's how to make it

Ingredients

Main Ingredients

Beef

500g

Supplementary Ingredients

3 sections of white onion

12 dried chili peppers

20 capsules of peppercorn

2 star anise

1 section of cinnamon <

2 tbsp cooking wine

4 tbsp dark soy sauce

1 tbsp light soy sauce

1/2 tbsp aged vinegar

Salt

Old rock sugar

Ginger

Vegetable oil 2 tbsp

Water

Step 1

Cut the beef into cubes slightly larger than the size of the finished product you wish. want the finished product to be slightly larger, as cooking the beef will cause it to retract a bit. Keep in mind that the larger the pieces, the longer it will take to braise. After cutting, soak the meat in cold water for 10 minutes, then pour off any blood that has soaked out. Cold soaking makes the meat juicier, but if you prefer a drier texture, just rinse it.

Step 2

Place a pot of cold water in the center of the pot, and add two slices of ginger, sliced thickly, and 2 tablespoons of cooking wine (the so-called "tablespoons" are the same as the porcelain spoons often used in restaurants). The first thing you need to do is to get your hands on some cold water and then boil it for a minute. You don't need to get rid of the foam, it's too much of a hassle and you can just fish out the beef, use a strainer which is more convenient, and shake it a little bit when you're old and don't dip it into the foam. No, absolutely not! And not to eat brisket noodles, cold stimulation has the effect of tightening the meat, but here do not need, stewed beef needs to be soft and rotten, not gluten

Step 4

Use of blanching beef time to prepare the auxiliary ingredients, a small piece of ginger, cut thick slices, star anise two grains, peppercorns a number of onion white three (do not want to scallion leaves), a small piece of cinnamon, like to eat spicy put dry chili, how much to see the taste of individuals, not

Step 5

Prepare 4 tablespoons of dark soy sauce and 1 tablespoon of soy sauce, mix them together, the function of dark soy sauce is to enhance the color, enhance the taste of the thick sense of saltiness, the function of soy sauce is to increase the aroma and freshness, some people like to enlarge the soy sauce, it is not recommended here, if the beef is fresh, the soy sauce will erase the original flavor of the meat

Step 6

Step 6

Heat the pan with cold oil on high heat and add cold oil. Big fire hot pot, add cold oil, when the oil temperature slightly up, into the auxiliary materials, the order is the first to put pepper, anise, cinnamon and ginger, which are more forbidden to fry, the first flavor, and then onion, fried auxiliary materials, do not put dry chili, big fire simmering oil burn chili pot immediately turned black, or even burnt, so newbies to avoid trying

Steps

Steps 7

Accessory materials after the stir frying of aroma, into the just blanched beef stir-fry, here is to note that some people like to fry the meat slightly burnt, I personally tested that will be the meat is tight, not soft, and can not be well absorbed the flavor of the soup, so if the meat is not so fat, do not stir-fry for so long, there is a tip, a lot of netizens say that a stew of beef to an hour ah, stewed for so long ah, if in this step a little more stir-frying, it will save the time of the stew!

Step 8

The feeling of frying almost when, you can put in the ready soy sauce, and then stir fry evenly, if the stir fry when dry, turn off the fire, remember not to put water, to be the meat color uniformity can be

Step 9

To the pot of hot water, no more than the beef can be, if you want to stew potatoes and so on next meal, then put more water. eat, then put more water, stay broth, this time you can put the dried chili peppers, and then put the right amount of rock sugar, here we recommend that kind of yellow big block of rock sugar, general supermarkets are sold, if not, ordinary can also be, according to personal taste, because my family has diabetic, so it is omitted

Step 10

Special elaboration of why you need to put the vinegar, the stewed meat put a a small amount of vinegar, will make the meat become crispy, glutinous taste, only half a spoon, is not eaten sour taste, but also can save the time of stewing, recommended Zilin's 3 years of aging, do not 8 years of too heavy mouth

Step 11

High heat to boil, then turn to a low fire, about boiling into the picture can be, cover and watch the table, about stewing about one hour

Step 12

After an hour, into this look drop, this time you can taste a piece, I think it is more in line with my tastes, but not so rotten, want to rotten can continue to stew, think you can turn to high heat juice, then you can add salt out of the pot

Cooking tips

Beef to choose fresh brisket or beef ribs, try not to be too fat

Blanching Water must be cold water in the pot

Red meat when the general need for sugar, if there are diabetics at home, you can use red soy sauce coloring, out of the pot when adding the right amount of aspartame (also known as proteins sugar), supermarkets sell diabetes counters, there is no Taobao can also be bought. Hot dishes are not recommended to use xylitol, high temperature will make xylitol sweetness weakened or even disappeared, put how much do not feel sweet, recommended the use of aspartame, pay attention to it does not dissolve in cold water, be sure to put hot, sweetness is about 5 times as much as the sugar

stewing the best one-time addition of enough water, do not add in the middle of