1. For braised beef, usually choose beef brisket or beef ribs. Beef is not counted, so when making this dish, prepare more beef. I used beef ribs today
2. Wash the beef and cut it into large pieces. Don’t cut it into smaller pieces, because the beef will become much smaller after being stewed.
3. Soak the cut beef cubes in clean water for at least two hours. Keep changing the water during this period until the blood in the beef is soaked out and the beef turns from red to white. Then drain the water again. The water must be drained. Oh fuck! Personal experience, beef is not suitable for blanching to remove blood water, because this will make the beef become old and hard, and the taste is not good
4. The operation started on the fire. Heat the pan with cold oil, add star anise and rock sugar, and fry on low heat. It doesn’t matter if the rock candy is very large, you don’t need to mash it into fine pieces, because it will fall apart when exposed to heat.
5. Fry out the color of sugar, as shown in the picture. Be sure to have a low fire and stir constantly with a spoon. When the rock sugar melts and slowly turns into a yellowish color, it is not far from the sugar color. Be sure to pay attention to the heat, it will cause bitterness.
6. Pour the beef and stir fry quickly, and the beef is evenly colored. Since I am taking pictures while operating by myself, there is unevenness, and this will not be the case when you do it.
7. Then add the bay leaves, cinnamon, green onion, and ginger slices, fry the aroma, cook in the rice wine, then cook in the braised soy sauce, continue to stir fry evenly. If you don’t have rice wine, you can use cooking wine instead; if you don’t have braised soy sauce, you can use light soy sauce and dark soy sauce instead
8. Then add clean water all at once. Note that this is a one-time addition, and it is cold water instead of hot water! Although the beef has been soaked, the blood in it has not been fully soaked. We also need to gradually heat up the beef by adding cold water to force out the blood in the beef. If hot water is added, the beef protein will coagulate and blood water Can't get out
9. After boiling, there will be scum. You must immediately pick up the spoon and skim it out little by little. Here is a test of patience. Be sure to skim off all the scum. This is a clear braised beef broth. The essential. You can’t wait for a long time before boiling the froth, because at that time all the froth has become black and attached to the beef. If you want to get rid of it, you can’t do it.
10. Look, this is what it looks like after completely skimming the foam
11. If there is enough time, then continue to simmer over the fire after skimming the froth. If time is not enough, then pour the beef and the soup into an electric pressure cooker and leave it to it. Remember to put the hawthorn in this time, the purpose of putting the hawthorn is to make the beef simmer quickly. It took me 35 minutes to cook in the electric pressure cooker. Of course, it also depends on the temper of your pot.
12. After the program is over, add salt to taste, and the braised beef will come out of the pot gorgeously. Look, its meat is soft but not rotten, and the soup is bright and clear. It is an excellent beef noodle soup. Of course, if you say that I only want to eat braised beef, it will be done at this step. You can pour the pot and collect the juice.
13. I have braised beef, but are you still worried about not having beef noodles? Cook the noodles, blanch the greens, put them in a large bowl of beef broth, and put a few pieces of fragrant beef. You can start eating this bowl of noodles quickly! If you want spicy beef noodles, then you can add another spoonful of chili oil
Tips:Cut the beef into large pieces, soak in water until it turns white instead of blanching; 2. It is recommended to use rock sugar instead of white sugar when frying the sugar color, so that the color is more beautiful; 3. When the beef is fried and water is added, add cold water, and Add enough water at one time. If you add water on the way, please add boiling water; 4. Add hawthorn to accelerate the softening of beef, especially when cooking beef ribs; 5. Stew the beef in advance to make it more delicious
