Flavour 1

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Production:

1. Remove the whole piece of beef, wash it, and cut it into large pieces that can fit in the pot. piece.

Braised Beef

Braised Beef[1]

2. Boil a pot of water, put the beef in, boil for a while and then take it out and set aside. .

3. Heat the pot, add vegetable oil, and when it is cooked, sauté the onion, ginger and garlic, top with cooking wine, add soy sauce,

Pictures of braised beef

Pictures of Braised Beef (19 photos)

Salt and other seasonings, add chicken stock (you can also add water, but hot water is the trick), beef, and cook over high heat for 20-30 minutes. Change to low heat and cook until the beef is cooked and fragrant.

4. After the meat and soup have cooled down, put it in the refrigerator to cool completely, take it out and slice it.

2 Flavor Two

Edit

1. Cut the purchased beef tendon meat (must be beef tendon meat) into large pieces (about half a catty, cut into long strips with a knife), boil it in water, and skim off the foam;

2. Put ginger, green onions, Sichuan peppercorns, aniseed, cinnamon, bay leaves, a small amount of pepper, and beef soup into a casserole, bring to a boil and simmer;

3. After 1 hour, use chopsticks to see if the beef can be poked, and add salt;

4. Add an appropriate amount of soup to the wok, add a little sugar, bring the soy sauce to a boil, add beef, reduce the juice and remove from the pot,

Other series of braised beef

Other series of braised beef (13 photos)

After cooling, slice and serve.

This is the Northeastern method. The Beijing method is to stir-fry it with yellow sauce and then add color and flavor.

The Sichuan method is to first put water and seasonings in the pot, add brown sugar and simmer for 30-40 minutes (do not add salt). When the flavor of the seasonings is cooked out, put the washed beef in and cook until it is tender. Salt, simmer for a while and it's done. The meat braised in this way has a particularly strong taste and is suitable for people with heavy tastes. The representative one is Sichuan style Liao pork ribs with beef in sauce.

Teach you how to make stewed soup: it can be used to stew chicken, eggs, pig trotters, etc.

Use 2 tablespoons of oil to sauté the onions, ginger, and garlic, and add them when they are browned. Half a bottle of soy sauce (about 2 bowls), 2 tablespoons of cooking wine, 2 tablespoons of rock sugar, 1 tablespoon of salt, 15 cups of water and 1 bag of five-spice bag. Bring to a boil first, then reduce to low heat and simmer for 20 minutes, until the aroma overflows. . The longer the soup lasts, the better, and it can be used again and again as long as it is stored properly.

3 Flavors 3

Edit

1 kilogram of large piece of beef, five spice, cinnamon, red pond, light soy sauce, dark soy sauce, salt, garlic powder, Ginger, green onions, cooking wine, peppercorns, bay leaves.

Method:

1: Cut the beef into large pieces and wash it. [2]

2: Boil a pot of water, add beef, a little cooking wine and garlic powder, cook for about 5 minutes to remove debris and blood, remove and drain.

3: Wash the pot, add beef, then light soy sauce, dark soy sauce, sugar, salt, cooking wine, five spice, cinnamon, bay leaves, Sichuan peppercorns, garlic powder,

Take a whole piece of ginger, pat it loosely and put it in, then add the green onions, mainly more cooking wine and light soy sauce, and a small amount of salt and sugar. If possible, add a few pieces of orange peel or a lemon wedge.

Add a little more water, the ingredients should completely cover the beef, then bring to a boil over high heat, then turn to low heat and simmer for about 3 hours, leave it off the fire for one night, then bring to a boil over high heat, and then simmer over low heat Let it fully absorb the flavor for 3 to 4 hours, then remove from the heat and wait for the beef to cool down. Then you can take it out, drain the brine and put it in the refrigerator. Just take it out and slice it when you want to eat.

Points of note: Be willing to cut out the ingredients. Anyway, the marinade can continue to brine things in the future. I basically don’t add water; the cooking time must be long, otherwise the inside will not taste good; put this out overnight It's the most delicious, but don't soak it in the brine for too long, otherwise it will become sour. There are many ways to eat it, cut it dry and add it to wine, add it to noodles, or slice it for stir-fry.