Name: Braised Beef
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 600g beef; 1 Green onions; A star anise; Some Cinnamon; Some pepper; Some Bay leaf; Some Homemade tangerine peel; 1 spoon Cooking Wine; 1 spoon Huadiao Wine; A spoon and a half Soy sauce; A teaspoon salt; 1 spoon Vegetable oil; 1 spoon crystal sugar; 4 slices Dried hawthorn

Braised Beef

by Feixue Piaoxu (from Tencent.)

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

The fat content in beef is very low, but it is rich in protein, and the amino acid composition is closer to human body needs than pork. It can improve the body's disease resistance. It is especially suitable for growth and development, postoperative, and post-ill care for people who have lost blood and repair tissue . And eating beef in cold winter and early spring can warm the stomach. Warm stomach is what I need! This beef was delivered by her second aunt's house, and said it was raised by Lin'an. I like it or I like it, but I'm just wondering how my own domestic cow bears the heart to kill it. My character baby explained: The cow is old and sick. Hi-I'm a foodie who says compassionate things, and I feel a little kind. forget about it. For the recipe, I weighed a total of 630 grams, and took two thin slices to make pizza, leaving about 600g braised in brown sauce. That incense! I don’t use a pressure cooker, and there are no old people in my family. The taste is superb.

Braised Beef

1. Ingredients map

2. Soak the beef in water for about ten minutes

3. Remove oil and tendons, rinse off

4. Give two slices and leave them for pizza tomorrow

5. Cut the beef into large pieces, rinse the green onions and cut them off, blanch the roots of the green onions with water

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

7. Bring the lid to a boil, add the two thin slices and blanch them in the water, immediately remove them and rinse them off

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

9. Add a few pepper leaves and fry them until fragrant, and then remove them.

10. Stir-fried beef with blanched oil in fragrant oil

11. Stir-fry until dry, add so much (about a spoon) of Huadiao wine to fragrant

12. Add two teaspoons salt

13. Add soy sauce

14. Add the remaining cinnamon, star anise and tangerine peel

15. Add boiling water to the beef

16. Boil until there is not much brine left, add a spoonful of rock sugar

17. I forgot to put the hawthorn just now, add a few slices

18. When the soup is ready to dry, add green onion leaves

19. Stir and fry until the soup is dry and ready to be served

Tips:
1. If you want the beef to be crispy, stir-fry until the beef is colored, then switch to a pressure cooker, add water and boil for a few minutes, then switch back to the wok to collect the dried soup;
2. The effect of adding hawthorn can make the meat easy to stew. I can finish it. Fortunately, I like chewy beef;
3. The purpose of using two kinds of wine, the former is to remove peculiar smell, and the latter is to spray aroma and enhance flavor. It doesn't matter if you don't distinguish.