1. Cut the beef into pieces about 5 cm (it will shrink when cooked).
2. Prepare scallions, ginger, light soy sauce, dark soy sauce, cooking wine, star anise, cinnamon, bay leaves, salt and other seasonings.
3. Boil water: When the water in the pot is boiled, put the beef in and boil it on high heat for 1 minute; when the blood becomes foamy, take it out and wash it.
4. Put the beef into the pot, add boiling water, 2 inches below the beef, and boil on high heat; after boiling, remove the froth, add ginger, star anise, cinnamon, bay leaves, and cooking wine and boil for 10 minutes.
5. After turning off the heat and simmering for 20 minutes, add soy sauce, light soy sauce, green onions, ginger slices, cooking wine, and salt, and continue to simmer for 60 minutes; turn over 1-2 times halfway to prevent sticking; turn off the heat when the beef is crispy.
6. The delicious and appetizing braised beef is out of the pot. What are you waiting for? Get the ingredients ready and show your skills in the kitchen!
Tips:1. Braised beef is best made, simple and delicious.
2. Beef selection: beef tendon is strong, beef brisket is relatively tender, swallow wing is the part where meat and tendon intersect, and the taste is particularly good after being cooked.
3. Cut into large pieces as much as possible (I like to cut 1/3 the egg size), because it will shrink and the large pieces are comfortable to eat.
4. Wash the beef after boiling water so that there is no blood and soup. When cooking later, if you don't add soy sauce or light soy sauce, it will be a standard, clear and bottomless beef broth, sprinkled with minced garlic, which has a special flavor.
5. Closer to home, seasoning and simmering on low heat for 60 minutes until the meat is rotten, and it is easy to eat (I like the bite, not too bad).
6. At this time, the soup is relatively thick, if you feel tired, you can also use another pot to serve as beef vermicelli. Note: Add a little water, and the vermicelli must choose sweet potato vermicelli or other continuously burning vermicelli, and put them in the pot together. Think of the vermicelli eating all the beef broth, full and oily, and finally sprinkle with chopped green onions, Minced garlic is fine, and the lid opens up and the aroma is pleasant.
7. Or use soup to make beef noodles. Serve the noodles separately, put them in a bowl containing beef broth, and season them according to personal preference (it is recommended to only adjust the salty and light to keep the original taste of the beef broth, and add two pieces of beef appropriately).
