1. 1⃣️Soak the beef in water for half an hour, pour out the blood and rinse it twice.
2. 2⃣️Carrots, celery, green onions are cut into sections, ginger is sliced, garlic is peeled.
3. 3⃣️ Put the carrot and celery under cold water in a pot, half of the green onion and sliced ginger, add the beef to a boil.
4. 4⃣️ Boil the cooking wine and cook for 6 minutes to remove the floating powder.
5. 5⃣️Take out the beef and vegetables, pick out the vegetables, and save for the soup.
6. 6⃣️Put 15ml of oil in the pot, turn down the heat and add rock sugar, fry the sugar color, and brown bubbles will appear.
7. 7⃣️ Pour soy sauce along the edge of the pot (the heat on the edge of the pot stimulates the fragrance of the sauce).
8. 8⃣️ Add green onion, ginger, garlic and stir fry.
9. 9⃣️Put the aniseed and bean paste, stir-fry evenly, pour the cooking wine along the side of the pot, be sure to fry until the cooking wine evaporates (or the beef has a sour taste).
10. Soup with blanched meat in a casserole
11. 11. Bring to a boil on high heat, turn to low heat and simmer (the lid can be opened in the middle) for an hour and a half, turn off the heat (don't open the lid), simmer for half an hour, then turn on the fire and simmer for half an hour.
Tips:The key to tender beef is to stew first, then braise and stew. Don't add any more salt. I didn't forget to add salt. The saltiness of soy sauce and bean paste has satisfied this dish. If you like salty, you can simmer it well, taste the taste the second time the fire is turned on, and make up for the lack of salt.
