Instruments: beef rib plate meat five pounds; soy sauce five two; salt two; three green onion; sweet flour sauce one; garlic one head; ginger five pieces; pepper; dashi; cloves, cinnamon, cardamom, nutmeg, cinnamon, dahurica, and other eight flavors **** one.

Procedure: Wash the beef rib plate meat, control the blood, saw blade cut into large square, soak in cold water for about thirty minutes, put into a pot of boiling water to cook through and fish out. Re-exchange a pot of water and then boiled into the beef, to be floating foam floating up after skimming, add a variety of seasonings and medicinal herbs (to be wrapped in a cloth for the next time), with a warm fire slowly simmering that is complete.

Tips:

1, when stewing beef, you should use hot water, not cold water, because hot water can make the surface of the beef protein quickly coagulate, prevent the loss of amino acids, to maintain the meat flavor delicious.

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Beef stew other series

2, strong fire boil, uncovered stew for 20 minutes to remove the odor, and then add the lid, change to micro-fire, so that the floating oil on the surface of the soup to maintain a certain temperature, in order to play the role of stew.

3, boiling process, salt should be put into the late, the water should be added once enough, if you find the water is too little, you should add boiling water.

4, the day before the stew, first with mustard on the surface of the meat to smear, before the stew with cold water to wash off, so that not only cooked faster, and tender meat.

5, a small amount of tea wrapped in gauze, put into the stove with beef stew, meat is not only cooked quickly, and the flavor is fragrant.

6, add some wine or vinegar (1 kg of beef 2-3 tablespoons of wine or 1-2 tablespoons of vinegar) stewed beef, can make the meat more tender.

7. Put a few hawthorn or radish slices to make the beef cook faster and get rid of the odor.