Name: Braised Beef
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 600g beef; Some Cinnamon; Some pepper; Some Cooking Wine; Some Old drain; Some Vegetable oil; Some Dried hawthorn; Some star anise; Some Bay leaf; Some Homemade tangerine peel; Some Huadiao Wine; Some salt; Some crystal sugar

Braised Beef

by Flying snow

4.7 (1)

Favorite

Difficulty

Normal

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

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

6. Bring the lid to a boil, and put in the two slices by the way (the two slices will be left behind, and they will be used for pizza tomorrow), blanch them and immediately remove and rinse

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

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

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

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

11. Add two teaspoons salt

12. Add soy sauce

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

14. Add boiling water to the beef

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

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

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

18. 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 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 fragrance and enhance flavor. It doesn't matter if you don't distinguish.