Name: Spiced Beef
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: A Tendons meat; A few pieces Bay leaf; Some shallot; a little Cinnamon; 1 or two star anise; Some Dried chili; 2 tablespoons Soy sauce; 2 teaspoons salt; Some Cooking Wine; Some ginger

Spiced Beef

by Flying snow

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

Beef thigh meat contains very little fat and is nutritious. Its effects are:
1. Improve the body's disease resistance: It is especially suitable for growth and development, postoperative, and post-ill care for people who are replenishing blood loss and repairing tissue.

2. Nourish the spleen and stomach: eating beef in winter can warm the stomach, and it is a good tonic for this season.

3. Nourishing the spleen and stomach, strengthening the muscles and bones, resolving phlegm and relieving wind, and quenching thirst and salivation. It is suitable for people with shortness of breath, weak muscles and bones, chronic anemia, and yellow and dizzy faces.

This spiced beef made from beef tendon is very tender and fragrant, but it is still not tasty enough. People who like salty taste a little bit lighter. Perhaps it is because our dishes are lighter. "Salted fish and meat", wine and drinks are good. Next time, it can be slightly salty according to the taste of the guests. "

Spiced Beef

1. 1. The main ingredient is a piece of beef shank, which is divided into four sections after rinsing.

2. 2. Drawing of accessories.

3. 3. Put the beef shank into a pot of cold water.

4. 4. Add accessories.

5. 5. Add ginger after slicing.

6. 6. Add cooking wine, I use Shaoxing rice wine.

7. 7. Bring to a boil on high fire, skim off the foam.

8. 8, until the soup is clean, turn to medium heat and cover and simmer, pushing the beef shank from time to time to prevent sticking to the pot.

9. 9. After about half an hour, add two tablespoons of soy sauce and two teaspoons of salt.

10. 10. Turn to low heat and cover and keep simmering for more than an hour. After a while, turn on the fire and simmer until the beef can be easily inserted with chopsticks, then turn off the heat and simmer.

11. 11. Before eating, take out the beef rack and drain the soup on the two chopsticks.

12. 12. Be optimistic about the texture, slice it horizontally and load it on a plate.

Tips:
1. When cutting beef, you must be optimistic about the texture, and cut the texture horizontally, so that the sliced beef is easy to chew.

2. Don't pour the old marinade. You can soak the beef that is not in a hurry in the soup, and drain the marinade before eating. Er Lao Lu can continue to stew beef.