Braised Beef Wrist Bones

Name: Braised Beef Wrist Bones
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: (Carpal bones) five Beef bone; A Green onions; 1/2 head garlic; piece ginger; Some Peppercorns; 5 star anise; Some Fennel; 5 or six slices Bay leaf; piece Cinnamon; 1 Tsaoko

by Cat Xiaoxin 261347

5.0 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

4

The people of Inner Mongolia love beef and mutton very much. Especially in winter, eating some beef and mutton is very good for your health. I especially like beef tendon, so I recommend this dish to friends who love meat. It is delicious but not greasy and tastes good. , Ate warm stomach.
Beef is lukewarm and can be eaten by people of all constitutions and children. Chinese medicine believes that it can replenish the spleen and stomach, strengthen the bones and muscles, and is more suitable for children with thin bodies and anemia.

Braised Beef Wrist Bones

1. Prepare beef bones

2. Pour cold water into the pot, pour the cooking wine, and blanch off the blood and floating foam. fish out

3. Cut the green onion, ginger and garlic, prepare the seasoning box, pepper, star anise, cumin, bay leaves, cinnamon, and grass fruit.

4. Put the beef wrist bones, green onions, ginger and garlic into the pot

5. Add five spoons of seafood soy sauce (or light soy sauce), three spoons of dark soy sauce, and appropriate amount of daughter red (or white wine). Put the seasoning box in the middle.

6. Add water, add appropriate amount of salt after half an hour on high heat, and the soup will have a little salty taste. Medium heat for about four and a half hours

7. Use chopsticks to pierce through, and the soup will be ready after the juice is collected!

8. Put it out of the pot, prepare the knife, and eat it piece by piece! Fat and not greasy

9. If the fat part feels greasy, you can eat it with vinegar.

Tips:
1 Pay attention to the ratio of soy sauce. If the color of soy sauce is heavy, you can put light soy sauce and soy sauce directly. I like the taste of soy sauce so I put more.
2 There was no white wine in the house, so I put the daughter red, the wine can remove the taint
3 Because the home is an electric cooker, it takes a long time. It is easy to run out of water in the pot. You can add water at any time to ensure that it doesn’t stick. There is a pressure cooker at home, which is faster, but it’s still simmering in this way.
4 Stew for two hours to get a bowl of soup. Save it as an old soup next time, and the taste will be more intense.
5 Inner Mongolian people are used to using a knife to cut and eat quickly, which is very fragrant. Drinking some mare's milk wine, this winter is not afraid of cold.