In fact, the trick here is to stew beef (mutton or pork) without using lean meat, because the stewed meat is absolutely not fragrant and tastes very firewood.
When buying meat, choose fat and lean meat, or when buying lean meat, ask the seller for a piece of fat oil separately and stew it together. The oil in the fat meat will "moisten" the lean meat during the stewing process, and it will taste good and delicious. Excess oil, you can wait for the meat to cool naturally after stewing, and use a spoon to skim off the floating oil on the noodle soup.
Eating beef in cold winter has the effect of warming the stomach and is a good tonic for cold winter. Let's learn how to make a radish beef brisket. Beef brisket is the meat on the belly of a cow, which is very suitable for stewing.
material
White radish, beef brisket, onion, ginger and garlic, cooking wine, soy sauce, chicken essence, star anise, sweet noodle sauce, bean paste, broth, pepper, dried raw flour.
method of work
1, beef brisket cut into pieces; Peeling white radish, washing, and cutting into pieces; Cut the onion into sections; Slice ginger; Chop garlic and set aside.
2. Add half a pot of water to the pot to boil, add the brisket to boil, remove the oil slick, add the onion and ginger slices, cook for half an hour on low heat, and drain.
3. Pour 2 tablespoons of oil into the pot, stir-fry Jiang Mo and minced garlic until fragrant, add sweet noodle sauce and bean paste, stir well, add beef brisket, white radish, star anise, cooking wine, soy sauce, sugar, broth and pepper, put them in the pot, boil over high fire, then cook over low fire until the meat is rotten, and then add dried raw powder to thicken, and serve.