Stewed Beef

Name: Stewed Beef
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Beef tendon; 3 star anise; 5 slices Bay leaf; 1 Tsaoko; 5 pcs pepper; 1 Cinnamon; 1 piece crystal sugar; 1 tablespoon Soy sauce; Some Cooking Wine; Some ginger; Some shallot

by Xiao Geng's mother

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Beef is rich in protein, and its amino acid composition is closer to human body needs than pork. It can improve the body's ability to resist diseases. It is especially suitable for the growth and development, post-operation, and post-ill care of people in terms of supplementing blood loss and repairing tissues. "

Stewed Beef

1. Prepared ingredients.

2. Add green onion, ginger, cooking wine, and boil the beef tendon for 2 minutes.

3. Wash the blood foam outside.

4. Change the water when it appears, add all the auxiliary materials.

5. Bring to a boil on high heat and simmer for about 1 hour on low heat.

6. Turn on high heat to thicken the soup.

7. After letting cool, slice it and top with some soup.

Tips:
1. The ratio of salt and sweet is adjusted according to your own preferences.
2. The taste of the soup should be relatively mild before the juice is collected, and the taste will be much saltier when the juice is thickened. If the taste is right before the juice is collected, the collected soup will be salty.
3. After letting cool, the slices will not break easily.