Beef is dense in meat quality and thick in muscle fiber, and it takes a long time to stew large pieces of beef to taste easily, so braised beef is one of the methods suitable for cooking beef. Delicious braised beef doesn't taste like firewood. After cutting, the taste and color are consistent inside and outside, and the taste is mellow, so it is impossible to have the "grass flavor" of beef. It's best to marinate beef more, and don't shrink it too much. There are still some doorways in the middle

Braised beef made by traditional methods does not add "water retaining agent" and starch to increase its weight. Generally 1 kg can produce about 7 ounces of meat. This method can be complex or simple. Complex practices will put cinnamon, angelica dahurica, cloves and other spices, which will make the home a little troublesome. There is also a simple one, which can be made with only soy sauce, onion and ginger. Learn how to make it. Remember "65440"

Ingredients: 5 kg beef, 300 ml soy sauce, ginger 1 slice, 2 shallots, pepper 1 spoon, a little salt.

Before marinating beef, it is necessary to soak it in clear water for 1-2 days, so that the blood in beef will precipitate, and the taste will be more mellow and positive, which will also increase the water retention capacity of meat. After marinating, it will not shrink too much, and the meat will be softer and worse.

Generally, you need to soak in 1 day in summer, and you need to change it 2-3 times during the period, and you need to change it 3-4 times during the period of soaking in 1-2 days in winter, until the blood is completely precipitated and the meat becomes a little white.

After soaking, suspend for about 1 hour to control excess water.

After the beef tendon is cut into large pieces, find a bigger pot, spread a layer of shredded ginger, shredded onion and shredded pepper under it, and put the beef tightly in the pot.

Sprinkle a layer of shredded ginger, shredded onion and pepper on the beef, and drizzle with soy sauce.

Remember, you can't let the beef come out of the marinade. You can hold down the beef with some suitable appliances. I use an iron frame to match stones here and marinate them 12-24 hours.

The marinated beef has been completely marinated inside and outside, so it is much easier to marinate.

Remove the onion, ginger and pepper from the marinade, put the marinated beef into a boiling pot, pour the marinade, add fresh water without beef, cook for 20 minutes on high fire, then turn off the fire and cook for 30 minutes.

Here's a trick. Don't eat cooked beef right away. Soak it in the marinade and wait for about 3 hours. Let the beef cool naturally and absorb the juice. You can taste the salt in the middle and add a little salt. Take out the slices and the braised beef is ready.

Although it takes time to marinate beef, the overall materials and methods are very easy to learn and will not fail. Braised beef is rich and delicious, crisp and not stuffed, and it is also delicious without various seasonings.

The amount of soy sauce is not as much as it looks, only about half a bowl. Try to choose naturally brewed soy sauce, which is beautiful in color and cheap in price. A bag of a few dollars can be pickled directly with soy sauce and colored with soy sauce.