Snow Beef Jelly

Name: Snow Beef Jelly
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 400g Beef (fat and lean); 1500g water; 2s star anise; 2 tablets Cinnamon; A few pieces ginger; Some salt; Some Cooking Wine

by miranda jelly

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

5

Every year when I go back to my mother-in-law's house during the New Year, there is a beauty dish waiting for me, that is beef jelly. This dish is the most refreshing and non-greasy meat dish. Thick collagen can make facial cells plump and elastic, and taste soft and smooth. It is a must-have local home-cooked dish.

Ingredients

400g Beef (fat And Lean)
1500g Water
2s Star Anise
2 tablets Cinnamon
A few pieces Ginger
Some Salt
Some Cooking Wine

Snow Beef Jelly

1. Wash the beef and soak in water, blanch it and cut into small pieces, add water to a boil over high heat.

2. Add star anise, cinnamon, licorice, cooking wine and salt, and continue cooking. Remove the slick oil from the soup at the right time.

3. Keep cooking for about 20 minutes until the beef broth turns white and thick. Use chopsticks to dip the soup, the soup will not drip quickly on the tip of the chopsticks.

4. Strain out the spices such as star anise, cinnamon, and pour it into a bowl or basin. It will freeze for half a day at room temperature in winter.

5. Cut the appropriate amount each time you eat, slice it and dip it in soy sauce.

Tips:
The beef should be fat and lean, and the skin should be thick, so that it will be particularly elastic and the color will be much better. The beef jelly with thick skin will be more transparent and shiny.