Braised Beef
1.
Look at the raw materials first
2.
One soak: After washing the beef, soak it in water for at least 1 hour and change the water more. If the beef has more blood and water, soak it for more hours
3.
Second blanching: Beef that has been soaked in water can be blanched if you are afraid of the beef's peculiar smell. If you like the original flavor, you don't need to blanch it. Put the whole beef into the pot with cold water, adjust the gas to the lowest heat, and then cover. After about 2 hours, remove it after boiling for 5 minutes
4.
Don't worry about the gas, it is very fire-saving, it saves money than direct fire, but it takes a longer time. But you can just do what you should, without delay. Suitable for working at home on the weekend while stewing meat. The beef blanched in this way is already very tender
5.
After blanching the beef, tear off the fat and fascia on the surface. Keep the shape of the whole piece of beef, don’t cut it into loose pieces
6.
Three-cooking: Re-pour the water that has soaked the meat into the pot, add an appropriate amount of green onion and ginger, 20 grams of cooking wine, and the proportional stew seasoning, about 20 grams
7.
Still use your home’s lowest fire, cover and cook for 2 hours
8.
After 2 hours, remove the beef, let it cool naturally, and reserve the original soup for later use
9.
Cut the cooled beef into 2 cm cubes and put it in the pot of the original soup. Insufficient can be supplemented with water and no beef
10.
Four stew: add 30 grams of sugar to 1000 grams of beef; 60 grams of soybean paste; 30 grams of cooking wine; 30 grams of chicken essence; 30 grams of soy sauce, salt noodles and add a little
