Old Beijing Beef
by Mon E cannot be updated
Favorite
Difficulty
Normal
Time
24h
Serving
2
1. It is best to use foreleg beef shank. I choose a square beef stew
2. Put cold water in the pot. Add some cooking wine, green onion and ginger, and stir-fry beef. Defoam after the water is boiled. Turn off the fire and set aside until it is clean and no foaming.
3. Boil water in a pot and add two spoons of cooking wine! Two spoons of soy sauce! Right amount of salt! Three spoons of sugar! Green onion section! Pepper! star anise! Cinnamon! Chenpi! Bay leaf! Tsaoko. Two spoons of soybean paste. An appropriate amount can be added to the dark soy for color mixing.
4. After the brine is boiled, add the blanched beef. Boil on high heat until boiling. Change the heat to simmer for two hours.
5. Turn off the heat after two hours. Stuffy 6-8 hours
6. After letting cool
