How to maintain the original flavor of beef: Cut the beef into about 3-4 cm pieces, heat a pan, add some olive oil, fry the ginger slices, add the beef and fry until the meat turns white, add After boiling the rice wine, light soy sauce, and white sugar for two minutes, pour it into a casserole and simmer. The length of cooking time will be determined according to the conditions of the beef itself. Cook older beef longer. Normally, it takes half an hour to cook beef. Do not overcook the braised beef soup to maintain the original sweet flavor of the beef. The remaining soup can be used to braise tofu or other things. There are no spices in the braised soup, and it can also be used for other dishes. Especially when cooking vegetables, add a little, it will be delicious. How to make braised beef with spices: 1. Cut the beef into about 3-4 cm pieces, boil it in a pot of boiling water to remove the foam; 2. Put water in a casserole, add ginger pieces to the water, boil it, put the beef pieces in, After boiling, add rice wine, braised soy sauce, white sugar, and add spices. Star anise and cinnamon are the most basic spices. Other spices should be based on your own taste. For example, adding a little Sichuan peppercorns is also very delicious, but don’t add too much. If you like chili, you can add Pangpang's dried chili peppers. If you like it more fragrant, you can add some cloves. After boiling over high heat for two minutes, simmer over low heat for half an hour. How to make braised beef. If you have enough time and have a large casserole at home, you can cut the beef into larger pieces. Large pieces of beef will be particularly fragrant when eaten. If you don’t have a large casserole and don’t have enough time, just follow the method above. "Braised beef" preparation method and experience Ingredients: 6g cinnamon, 3g cloves, 6g star anise, 1 grass fruit, 30g brown sugar, 50g vegetable oil, 1500ml chicken broth, 20g salt, 5g ginger, 10g green onion , 500 grams of beef, appropriate amount of cooking wine, garlic, fennel, and pepper. Preparation: 1. Remove the impurities from the whole piece of beef, wash it, and cut it into large pieces that can fit in the pot. 2. Boil a pot of water, put the beef in, boil for a while, then take it out and set aside. 3. Heat the pot, add vegetable oil, when it is cooked, sauté the onion, ginger and garlic, pour the cooking wine, add soy sauce, brown sugar, salt and other seasonings, add chicken stock (you can also add water, but you need hot water, this is Tip), cook beef on high heat for 20-30 minutes, then reduce to low heat and cook until the beef is cooked and fragrant. 4. After the meat is blanched and cooled, put it in the refrigerator to cool down, take it out and slice it. Personal experience: 1. Make this dish the day before and soak it in brine overnight. After the taste is absorbed, it is best to eat it the next day. But be sure to take it out the next day, apply a layer of sesame oil, and store it in the refrigerator. If soaked for too long, the meat will go rancid; 2. When braised beef, put some pork or ribs in the pot, the taste will be unique and rich, and the braised pork will also It is edible and very fragrant; 3. You can also put some orange peel or other favorite condiments such as beer or cola in the brine to develop your own private braised beef; 4. It is best to keep the brine (cook it for two or three days) (Open once or microwave to boil)) It can also be used to marinate chicken feet, pork liver, etc. The older the brine is, the more fragrant the meat will be; 5. If the marinated meat cannot be eaten within a few days, you can return to the brine. Heat to medium to boil to prevent the meat from becoming moldy or dry

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