Name: Stewed Beef
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 2 catties tendon of cow; Some water; a little salt; 15ml Cooking Wine; 10ml Soy sauce; 15g Doubanjiang; 3 pcs Red chili; a little Scallions; a little Bay leaf; 10g crystal sugar; 1 small handful pepper; a little Sliced ginger; a little Cinnamon; 1 head garlic; 4 star anise

Stewed Beef

by Eyebrows-Grid

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

With the Supor pressure cooker, three hours are no longer needed to cook beef. You can cook a little more at a time and freeze it. Each time you eat it, you can thaw it naturally, slice it and add garlic, soy sauce and eat it, or it can be served with cucumber and garlic.

Stewed Beef

1. Cut the beef into large pieces, soak in water for 4 hours, change the water twice in the middle, soak the blood water, then boil in cold water and quickly put it in cold water to rinse off the foam;

2. Prepare spices and seasonings;

3. Prepare cooking wine, dark soy sauce, and bean paste;

4. Put the seasoning and spices into the Supor pressure cooker;

5. Put the beef into the pressure cooker;

6. Add cooking wine, dark soy sauce and bean paste;

7. Add appropriate amount of water, rock sugar and a small amount of salt;

8. Choose beef/mutton as the ingredients for the pressure cooker and braise/stewed for the cooking method.

Tips:
1. Boil the beef in cold water and put it in cold water again to make the beef firmer;
2. After the beef is cooked, soak it in the soup for 1 hour and then serve it out, which can be more delicious;
3. After filtering the soup, put it in a sealed box and put it in the refrigerator. It can also be used for marinating meat next time. It is commonly called old soup, so don't waste it.