Stewed Beef

Name: Stewed Beef
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2000g beef; piece ginger; 2 star anise; 4 grains Bai Kou; 2 pieces Cinnamon; 4 slices Bay leaf; A pinch pepper; Some salt; Some Braised Soy Sauce

by meggy dancing apple

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Beef is the second largest meat product of the Chinese, second only to pork. Beef has high protein content and low fat content, so it tastes delicious and is loved by people, and enjoys the reputation of "proud of meat". According to traditional Chinese medicine, beef has the functions of nourishing the spleen and stomach, replenishing qi and blood, strengthening muscles and bones, and reducing edema. I will make the simplest beef stew in this pot today. This time the amount is relatively large, you can't finish it at once, you can enlarge it in a bowl after the stew, and make different beef delicacies in batches. For example, the beef stew for this first meal can also be made into coffee beef, potato beef, beef noodles, beef vermicelli, beef mixed vegetable pot, pork bun...In short, after stewing this pot, you can eat it in a different way. ! "

Ingredients

2000g Beef
piece Ginger
2 Star Anise
4 grains Bai Kou
2 pieces Cinnamon
4 slices Bay Leaf
A pinch Pepper
Some Salt
Some Braised Soy Sauce

Stewed Beef

1. Wash beef

2. Cut into 2 or 3 cm chunks

3. Put it in a pot of cold water, boil it and remove the foam

4. Prepare the spices, the type and quantity can be adjusted

5. When the froth is almost skimmed, add spices, cover, and simmer slowly over low heat.

6. When half of the soup is removed, add proper amount of salt

7. Pour in the braised soy sauce and stir evenly

8. When the soup is almost harvested, you can pick up a piece of meat to taste the saltiness and maturity, and then it can be out of the pot

9. So fragrant

10. So fragrant

Tips:
Cut the beef into a pot of cold water to force out the blood inside; if you blanch the water and start another pot of stew, the taste will be compromised; but if you really care about the clarity of the soup, you can blanch the water and start another pot to stew ; Seasonings and spices can be increased or decreased and adjusted according to the taste; the stewing time should also be determined according to the softness of the meat and its own taste. There is no time suggestion here.