Casserole stew beef soup
Instruments: beef 800 grams, half a large onion, 1 small piece of ginger, 3 spoons of cooking wine, 2 seasonings, 2 pieces of spices, 5 grams of pericarp, 3 cloves
Making steps:
1, prepare all the ingredients, first clean the beef and cut it into large pieces. Beef pieces are recommended to cut a little larger, because the beef will shrink in the process of stewing. I cut a larger, probably walnut so big block, large pieces of meat to eat is also more addictive.
2, find a larger bowl, put the beef pieces in it, soak it for more than 2 hours, change the water in the middle. This will soak the blood in the beef.
3, beef soaking period we can prepare some seasoning, if you like to eat spicy, you can also add 2 chili peppers, but if you drink soup, it is not recommended to put chili peppers, really like to eat spicy, you can put a little less, a little bit of spiciness can be.
4, the pot into the appropriate amount of water, cool water in the pot, blanch the beef, water boiling boil minutes, with a spoon to skim out the blood foam, leaving the broth. This soup must not be poured out, a moment we have to use it to stew beef. The original flavor of the clear soup beef to do so, soup bright, soft meat, taste fresh on the fresh!
5, blanched beef with a funnel out, rinse with warm water, rinse off the residual froth on the beef.
6, the rest of the soup should not be thrown away, with a tight leakage net filter, I use is filtering soybean milk with the filter, discard the slag, the rest is clear soup.
7, the blanched and cleaned beef into the casserole, add just blanched beef soup. Look, the broth is still very clear except for a few drops of oil fishy.
8, add the seasonings we just prepared, large onion segments, ginger, 2 leaves, 2 large spices, 3 cloves, 5 grams of peel all into the pot, cover the lid, bring to a boil and then turn into a small fire, slowly simmer until 2 hours, until the beef is soft and rotten. As the beef slowly simmers, the flavor of the beef slowly wafts all over the house, very fragrant and refreshing.
9, the original flavor of the soup brisket to do so, soup bright, soft meat, taste extremely fresh! Children especially like, every time you can drink two big bowls.
10, the chef teaches you to do the original stewed beef, soup color bright beef soft, a drink is two big bowls!
Beef stew soup is the best choice of brisket, this piece is close to the abdomen of the cow's loose muscle, is the cow between the ribs to remove the bones of the strip of muscle, lean meat is more, less fat, the most suitable for stew or braised.
Beef such a good ingredient, the family has a growing child can be more to him to drink, although expensive, do not be reluctant. Eat some meat, drink some soup, the person must be rubbing long. This beef soup I am three or two days on a pot of stew, the child can drink two big bowls each time.