Strong Muscles and Strong Bones, Delicious Braised Beef with Soy Sauce

Name: Strong Muscles and Strong Bones, Delicious Braised Beef with Soy Sauce
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g beef; 1 piece Cinnamon; 1 piece star anise; 4 Dried chili; Some onion; Some garlic; Some ginger; 1 tablespoon Soy sauce; 2 tablespoons Cooking Wine; 1 tablespoon Sugar; Some salt

by Little Grassroots Family Food

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Beef is rich in protein and amino acids. It is closer to the needs of the human body than pork, and can improve the body's ability to resist diseases. It is especially suitable for people who are growing and developing, after surgery and after illness, in supplementing blood loss and repairing tissues. TCM diet therapy believes that eating beef in cold winter has the effect of warming the stomach and is a good product for cold winter tonic. Chinese medicine believes that beef has the functions of nourishing the spleen and stomach, strengthening the muscles and bones, resolving phlegm and relieving wind, quenching thirst and salivation. It is suitable for people with depression, shortness of breath and physical weakness, weak muscles and bones, chronic anemia, and yellow and dizzy faces. "

Strong Muscles and Strong Bones, Delicious Braised Beef with Soy Sauce

1. Prepare the beef, defrost it, and change the water several times in the middle to remove the blood.

2. Put the beef in the pot with cold water, boil the pot to remove the foam, and it will take 1 minute.

3. Remove the beef and keep it dry.

4. Prepare other auxiliary materials (as shown in the figure).

5. Add 2 tablespoons of oil to the pot, heat up, sauté the onion, ginger, garlic, chili, cinnamon and star anise.

6. Stir fry with beef.

7. Add soy sauce and stir fry until fragrant.

8. Add cooking wine and soy sauce.

9. Add the right amount of boiling water, the water should exceed the beef.

10. Bring to a boil on high heat, simmer for about 90 minutes on low heat, add appropriate amount of sugar and salt at the end, and collect the juice on high heat.

11. Finished product.

Tips:
The beef should be blanched in cold water for the first time to remove the blood; the second time, it should be stewed with boiling water, because the beef protein will suddenly shrink when exposed to cold and heat, which will affect the taste.