Blanch the beef shanks, add the green onion and ginger cooking wine, cover with water, and simmer for an hour.

After cooking, take out the beef tendon and cool it down into slices. It will be easier to cut after refrigeration. The beef soup can be reserved for cooking noodles or hot pot.

Crush the garlic, add 2 spoons of Yipinxian, 2 spoons of vinegar, a spoon of red oil, a spoon of oyster sauce, 5 grams of sugar, a little green and red pepper or coriander, mix well and eat it.

Extension:

Choose the right beef:

To make delicious beef stew, you must first choose the right beef.

Generally speaking, for beef stew, you should choose beef that has tendons or white fascia and is fat and lean.

For example, sirloin, shank, loin, bow, breast, and loin all belong to this category. This type of meat is most suitable for stew. After stewing, the meat will be soft and fresh. Fragrant and delicious.

Although the lean and bright red beef looks beautiful, it is not suitable for stew. It is only suitable for stir-frying, and it will become burnt when stewed.

Prepare the beef in advance:

After choosing the right meat and buying it home, rinse the whole piece to clean the dirt on the surface, then cut it into large pieces and soak it in clean water, at least Soak for 30 minutes to more than 1 hour.

Remember to change the water several times in order to soak out the blood in the meat.

When cutting, you must cut perpendicularly to the grain of the beef, never cut along the shreds of the meat.

Never blanch beef:

Never blanch beef when stewing it. Instead, use a combination of soaking and defoaming to remove blood and other dirt from the meat. thing.

Because blanching or scalding in hot water will cause the meat of the beef to age, making it difficult to stew and taste dull.

Putting cold water into the pot and boiling water into the pot:

When hot water is put into the pot, the protein on the surface of the beef will quickly denature and solidify. This can prevent the amino acids in the meat from being lost into the soup, and the meat flavor will be reduced. It tastes more delicious.

But the nutrition in the soup is relatively less, and the taste will be worse.

Moreover, adding hot water to the pot is not conducive to cooking out the blood and other dirty things in the meat, so it must be soaked in clean water for a longer time.

Putting it under cold water can allow more nutrients from the meat to enter the soup, making the soup taste more delicious.

And the slow heating process is more conducive to cooking out the blood and other dirty things in the meat, but the meat will taste worse.

So, you can choose whether to use hot water or cold water in the pot according to your own preferences.