Braised beef

Ingredients: 200G beef, 1 carrot, 3 mushrooms, 1 green onion, 2 aniseed, 2 garlic, a piece of ginger, 1 green onion, old 1 tbsp soy sauce, 1 tbsp white wine, 1 tbsp oil, 1 tbsp red bean paste, 1 tsp salt, 1 tsp chicken essence

1. Wash the beef and cut into 2CM pieces; cut the carrots Roll into cubes; cut the green onions diagonally into strips; mince the shallots and smash the garlic; slice the ginger; soak the mushrooms in water and cut them in half

2. Heat the oil in the pot and add the green onions and ginger after it is hot. Slices and aniseed ingredients are stir-fried until fragrant. Then add beef and stir-fry, add red bean paste, dark soy sauce, white wine and salt, mix well and add appropriate amount of water, bring to a boil over high heat, add shiitake mushrooms, turn to medium to low heat and simmer for 20 minutes.

3. Add chopped carrots and garlic and simmer for another 20 minutes. When the soup thickens, add chicken essence. Remove from the pan and serve and sprinkle with chopped green onion.

A bowl of fragrant and delicious braised beef is enough

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Braised beef

1. Cut beef into cubes. Boil the water in the pot. Put the beef in and cook over high heat for 1 minute. Take out and wash.

2. Put the beef into the pot and add boiling water to cover the beef by 2 inches. Add cinnamon, fennel, green onion segments, ginger slices, and cooking wine. Cook on medium heat for 1 hour.

3. Take another wok, sauté the garlic particles with a little oil until fragrant, add spicy bean paste, Sichuan peppercorns, cooking wine and soy sauce and stir-fry for 2 minutes.

4. Add the fried sauce to the beef pot, add rock sugar and continue cooking for 1 hour.

Turn over a few times, taste, and add soy sauce/rock sugar as appropriate.

5. Turn off the heat when the sauce is thick and the meat is tender.

You must not be stingy. It wouldn't taste good if it wasn't so crispy. The roasting process can also

make the beef more flavorful.

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Braised beef

Basic ingredients: 500 grams of beef, 20 grams of spicy bean paste, 25 grams each of ginger, wine and soy sauce.

Features: A famous halal dish of the Hui ethnic group in the north. The finished dish is deep red in color and the beef is soft and juicy. It has rich juice and flavor. It has the effects of nourishing the spleen and stomach, replenishing qi and blood, and strengthening bones and muscles.

Ingredients : 500 grams of beef, 20 grams of spicy bean paste, 25 grams each of ginger, wine and soy sauce.

Cooking method: Cut the beef into pieces, boil it with hot water and take it out.

Sauté the onions and ginger in an oil pan until fragrant, then

add the spicy bean paste, then add the beef cubes and stir-fry, add soy sauce, sugar, pepper, wine, MSG and star anise, and finally add water to soak the beef , cook slowly over low heat until the juice is thick and the meat is crispy and fragrant

Gan Badai!