Beef stew at home generally need to prepare some special seasonings, because beef still has a certain fishy flavor, and beef needs a long time to stew in order to taste, a lot of people stewing beef will directly buy some spice packets, so that the stewed beef tastes like brined, if you do not like to eat brined beef, you can also prepare some of the seasonings for beef stew.

The necessary seasonings for beef stew are cooking wine, peppercorns, ginger and scallions. Wine, peppercorns, ginger are the role of deodorization, scallions are for beef to increase the aroma of the use, in addition, beef stew also need to use icing sugar, to add sugar color and sweetness to the beef, soy sauce and soy sauce are to give the beef color and increase the freshness of the taste of the beef, all of these are essential. When cooking beef soup, you can put some pepper in moderation. Because pepper has the role of cold to fishy and fragrant, if you drink beef soup cooked together, can make the flavor of beef soup more delicious and delicious, and play a neutralizing effect.

Beef meat is relatively rough, need to add some tangerine peel, tangerine peel itself is a very good spice, and tangerine peel also has the effect of greasiness, can make the meat of beef soft, easier to cook, eat up the taste is not old. Hawthorn also has the same effect of softening the meat, and the sweet and sour flavor of hawthorn is also very suitable for beef flavor.

Cut the beef into small pieces and soak it in cool water, soak the blood water to remove the fishy odor, about two to three hours. You will also have to change the water two to three times during that time. Put cool water in the cooking pot, add the beef, the water should be no more than the beef. Add a tablespoon of cooking wine, turn on the heat and blanch the beef in the cold water. The purpose of blanching is also to remove the blood in the beef to achieve the purpose of deodorizing and deodorizing. Adding cooking wine can also effectively remove the fishy odor. Do not cover the pot when blanching, in order to let the fishy gas in the beef evaporate out. At the same time also put the stew pot in the water, another stove, boil water. so that the beef stew can officially begin in a few moments. (It's important to put enough cool water in the crock pot because the beef stew will take a long time, and if you put less water in, the broth will be gone before it's cooked). At this point, you can prepare the toppings and seasonings. Cut the green onion into segments and the ginger into slices. Pepper, anise, cinnamon, sesame leaves are cleaned and ready.

After the beef is boiled, use a spoon to skim off the surface foam. Because the froth is dirty and tastes fishy. Then take out the beef and rinse it with warm water, the purpose of rinsing is also to remove the froth on the beef. (If there is not much foam on the surface of the beef cubes, you can leave them unwashed.) At this time, the water in the cooking pot on the other stovetop also boiled, put the beef cubes into the cooking pot, and start the official beef stew. Meanwhile, put all the prepared ingredients and seasonings in as well.

Add a tablespoon of sugar, three tablespoons of cooking wine, and a tablespoon of white wine to the cooking pot. (Adding a little white wine is a tip for making clear stewed beef: it can effectively remove the stink and make the stewed beef fragrant.) Then cover the pot with a lid and simmer on low heat. After stewing to one and a half hours, add four small spoons of salt and continue to stew for an hour. (Beef should always be salted later. If you salt it at the beginning, it won't cook easily.) Stew until the beef soup is very little, is the collection of juice, it can be, the beef becomes very soft, is not good teeth of the elderly can also eat.