1. Wash the beef and cut it into small pieces of 2-3 cm square. Add clean water to cover the surface of the beef, then add pepper particles and soak for 45 minutes.

2. Pour out the soaked blood and drain the beef fully. Add a small amount of oil to the pot, heat it to 30%, stir-fry the beef pieces, and water will come out halfway. At this time, adjust the fire to medium heat and continue to stir-fry until the water is dry;

3. Stir-fry the beef until the color changes and the water is dried, then add the white wine, onion and ginger slices and stir well;

4. Pour in soy sauce and stir-fry with soy sauce until the color is the highest. At this time, adjust the fire to medium and small fire, and then add brown sugar and stir-fry until the color becomes darker;

5. Put the stir-fried beef into a soup pot, add clear water and raw materials, add star anise and tsaoko, boil them with high fire, and simmer for 2 hours until the beef is crisp and rotten.

Braised beef is best made of beef brisket. The meat is tender and has a layer of oil, which is delicious and juicy when cooked. Of course, it can also be made of beef tendon, which is elastic and has more tendons, and it is very chewy when burned;

Soak the bought beef in clear water, and put pepper or ginger slices in the water to remove fishy smell and tender taste. After soaking, the blood water should be poured out and the beef should be fully drained. If a lot of water comes out of beef during stir-frying, it is best to pour out the water, otherwise the meat will become very old when the water is fried dry;

Braised beef is also a home-cooked dish, and each family has its own practice. In my opinion, braised pork often made with the simplest seasoning is the most original. Both soy sauce and brown sugar have the functions of coloring and aroma enhancement, but soy sauce must not be omitted. In addition to a certain salty taste, soy sauce can enrich the taste and taste more fragrant when combined with soy sauce.

Try to put as little salt as possible in dishes like this, because the more you stew, the more delicious it will be, but with the decrease of soup, the taste will be very salty, so after adding soy sauce, you don't need to put salt. If your mouth is heavy, you can taste the beef and then season it.

The soup left over from braised beef is especially fragrant for bibimbap or noodles, or it is especially delicious to cut a few pieces of tofu, potatoes and mushrooms and cook them together.