1. Take some green onion leaves and ginger slices, put them in the water and bring to a boil, pour the beef into the water to remove the blood from the beef, and remove the beef that has been well-watered for use.
2. Put a little rapeseed oil in the soup pot, add sliced ginger and scallion to fragrant, add 2 tablespoons of June fragrant bean paste and fry for a while, then add beef and stir fry until the sauce is evenly coated on the beef.
3. Pour boiling water into the soup pot, put the grass fruit, cinnamon bark, star anise, bay leaves, and peppercorns in a small tea bag, bun and put it into the soup pot, then use the tea bag to wrap a packet of green onions into the soup pot, boil over high heat and turn Simmer for 1.5 hours on low heat.
4. Note that the amount of water should be added at one time, using boiled water, and do not open the lid when the pot is simmered for 1.5 hours. The aroma of braised beef fills the room when the beef stew is 😋, which makes the index finger move. In addition to the beef, I also put some oxtails in it, and the oxtails are also superb. This way the beef is simmered, and if you cook more at a time, you can add noodles several times.
5. When the noodles are cooked, put them in a bowl, add beef, and pour in the beef broth. You can also blanch some small green vegetables in the noodles. I was lazy and left them alone. Come on, let's eat~
Tips:1. Use hot water for beef stew. Cold water will make the beef shrink and become very hard.
2. You can add more scallions, so that the scent of the onions is strong.
3. Before the beef is stewed, it is necessary to boil the beef with green onion and ginger water to remove the blood water, so that the stewed beef broth will not contain blood water residue.
