1. Cut beef into larger pieces. Beef shrinks more seriously. Put a little ginger in the water. Soak in bleeding water. Then add light soy sauce, soy sauce five-spice powder, and marinate in bean paste. You can put more five-spice powder
2. In the process of marinating the beef, use a pressure cooker to press a pot of bone and head soup. You don’t need to add salt to this for the broth.
3. Chopped green onions and celery stalks
4. Boil the quail eggs and peel them for later use.
5. Put the salted beef in the casserole and pour in the marinated beef soup. After adding green onions, celery, cooking wine, star anise and pepper, into the bone soup without beef, what about after the fire starts to boil? Put the lid on, turn the heat to low and simmer slowly. This time, you can do other things and simmer for a few hours.
6. When the pot is about to start, turn the heat to medium until the quail eggs are added, lift the lid of the pot and stir with a spoon to prevent it from sticking to the pot. Cook on medium heat for seven or eight minutes
7. Start the pot, sprinkle with coriander leaves and start eating. It melts in your mouth. Very soft
8. One more piece
Tips:Don't choose the lean beef, you must choose the beef tendon on it.
