Braised beef can go with wine. When braised beef, when is the best time to add salt? Add salt when simmering the brine with spices. The brine will make the beef fragrant and not fishy at all. It is very suitable for wine and dishes. Today Long Bao will share with you my braised pork recipe. The ingredients required are: 2 pounds of beef, 1 package of spices, 4 dried chili peppers, 30 grams of white wine, 50 grams of soy sauce, 20 grams of rock sugar, a piece of ginger, and salt. 10 grams.

Choose fresh beef, preferably beef shank, remove excess fascia on the surface, clean it, and cut it into palm-sized pieces. In order to clear out the inventory in the refrigerator, I didn't buy beef shank specifically.

Put the ginger, dried chili pepper and rock sugar on a plate in advance and prepare a spice bag. Longbao bought a small bag with good proportions. If you want to mix the spices yourself, you can mix them yourself. Star anise, bay leaves, Sichuan peppercorns, nutmeg, galangal, kaempferol, angelica and dried chili peppers, only 2-3 grams each is enough.

Add enough water to a deep pot, add cold water to the beef, and cook until no blood or water oozes out from the beef. Cook for another 3 minutes. Remove the beef and rinse it thoroughly.

Add an appropriate amount of water to a deep pot, add sliced ??ginger, spice packets for braised pork, white wine, soy sauce, rock sugar and salt, and dried chili peppers into the pot, and bring the brine to a boil. Then turn to medium-low heat and simmer for 15 minutes, then add the blanched beef. This recipe can also be used to braise anything you like. It will be better to braise the meat and vegetables first, then the vegetarian dishes.

The beef should be braised in the brine pot for about an hour. The braised beef can be easily penetrated with chopsticks and the heat can be turned off. After the beef is marinated, don't rush to fish it out. Let it soak in the brine for 3 hours, which will make it more delicious. The amount of brine should be sufficient at one time. If there is less water and more water is added, the taste and aroma of the braised meat will be affected.

Take out the braised beef, drain the brine, and put it in the refrigerator to dry overnight. In summer, the temperature is high, so it will not spoil in the refrigerator. Bring the braised marinade to a boil over high heat, let it cool and then put it in the refrigerator to freeze. It is the old marinade. It can be used repeatedly every time you marinate things, but it must be boiled first before adding the ingredients.

Before eating the braised beef, prepare the seasonings. Peel and chop an appropriate amount of ginger, peel and chop 3 cloves of garlic, cut green onion into small sections, cut millet pepper into small sections, and add the pepper according to taste.

Put the chopped ginger, garlic, chopped green onion and millet pepper into a bowl, add 2 spoons of soy sauce, 1 spoon of balsamic vinegar, a spoon of chili oil, half a spoon of sugar and half a spoon of white sesame seeds, mix well .

Cut the dried beef into thin slices, place them neatly on the plate, leaving a saucepan size in the middle, pour the prepared sauce into a bowl, and serve.