Braised beef

Overview

The fat content of beef is very low, but it is rich in protein. The amino acid composition is closer to the needs of the human body than that of pork. It can improve the body's disease resistance. It is especially suitable for people who are growing, developing, and recovering from surgery and illness in terms of supplementing blood loss and repairing tissues. Moreover, eating beef in cold winter and early spring can warm the stomach. Warming my stomach is what I need! This beef was sent by her second aunt's family, saying it was a cow raised by Lin'an people. I like it, but I just wonder how I can bear to kill my own cow. My character baby explained it this way: That cow is old and sick. Hi - I'm a foodie and I feel like I'm a bit merciful when I say words of compassion. Don’t think about it anymore. For the recipe, I weighed the total weight of 630 grams, took two thin slices to make pizza, and left about 600g for braise. That smells good! I don’t use a pressure cooker, I don’t have an elderly person in my family, and I like to eat chewy food. It tastes great.

Tags

• hot dishes
• home cooking
• meat dishes
• old man
• dinner with friends
• summer recipes
• lunch
• beef
• cinnamon
• cooking wine
• dried hawthorn
• homemade tangerine peel
• huadiao wine
• old fuck
• rock sugar
• star anise
• zanthoxylum bungeanum
• fragrant leaves
• salt
• vegetable oil

Ingredients

Steps

1. 1 Ingredients picture

   

2. 2 Soak the beef in water for about ten minutes

   

3. 3 Remove any oil and tendons and rinse thoroughly

   

4. 4 Cut the beef into large pieces, rinse and cut the green onions, and blanch the green onion roots

   

5. 5 Put beef in a pot of water, add green onion roots, and add a few drops of cooking wine,

   

6. 6 Cover and bring to a boil, then add the two thin slices (leave the next two slices for making pizza tomorrow), blanch them in water, take them out and rinse them immediately

   

7. 7 Add a spoonful of oil to the wok, add some bay leaves, cinnamon and star anise and stir-fry

   

8. 8 Saute a few pepper leaves until fragrant, then remove and discard

   

9. 9 Stir-fry blanched beef in fragrant oil

   

10. 10 Fry until slightly dry, add this amount (about a spoonful) of Huadiao wine and it will be fragrant

    

11. 11 Add two teaspoons of table salt

    

12. 12 Add dark soy sauce

    

13. 13 Add remaining cinnamon, star anise and tangerine peel

    

14. 14 Add boiling water to cover the beef

    

15. 15 Cook until there is not much brine left, add a spoonful of rock sugar

    

16. 16 I forgot to add hawthorn just now, so I added a few slices

    

17. 17 When the soup is almost dry, add green onion leaves

    

18. 18 Stir-fry until the soup dries up and serve