Beef Stew in Old Soup

Name: Beef Stew in Old Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g beef; 1000g Old soup; 25g ginger; 25g shallot; 2 spoons Soy sauce; A handful crystal sugar; 2 spoons Doubanjiang; 4 Dried chili

by Xiaotangtang mother

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The so-called old soup refers to the broth that has been used for cooking meat for many years. The longer the time, the more nutritious and aromatic substances it contains, and the more beautiful the flavor of the cooked meat. "If you want to roast chicken fragrant, add eight ingredients to old soup" This is the 300-year-old Henan Daokou roast chicken ancestral "cross recipe". It can be seen the role of "old soup" in cooking. Any old soup is accumulated over time and comes from the first pot of soup, and family-made old soup is no exception. The first pot of soup, that is, the broth of stewed chicken, ribs or beef, in addition to meat, you should also add pepper, aniseed, cardamom, cloves, tangerine peel, grass fruit, cumin, cinnamon, and other seasonings. Condiments that are not easy to pick out should be wrapped in gauze. After the meat is cooked, remove it, pick out the seasonings, and drain the impurities to obtain the "old soup". Old soup can be stewed meat or chicken stewed. After repeated use in this way, the stewed meat tastes very beautiful, and the stewed chicken has a meaty smell, and the stewed meat has a chicken taste, which is wonderful.

I have such a pot of old soup in my house. It has been used for several years. Every stew has to use this old soup. Whether it is beef, ribs or chicken, the taste is better than the cooked food sold outside. I don’t know how many grades higher it is. Today I will share with you the recipe of Laotang beef stew. I hope you will like it. It is really convenient to have such a pot of Laotang! "

Ingredients

1000g Beef
1000g Old Soup
25g Ginger
25g Shallot
2 spoons Soy Sauce
A handful Crystal Sugar
2 spoons Doubanjiang
4 Dried Chili

Beef Stew in Old Soup

1. Defrost the old soup in advance and put it in a casserole;

2. Cut beef into large pieces and soak for one hour to remove blood;

3. Put the soaked beef in a wok and blanch it for later use;

4. Put the blanched beef into the old soup;

5. Add the bean paste and mix well;

6. Add green onion, ginger and chili;

7. Add rock sugar, pour some light soy sauce and water;

8. Cover and boil on high heat, simmer for 1 hour on low heat, wait until the beef is soft and rotten, soak for another two hours or so, add more flavor;