If you want to make the beef fragrant, removing the peculiar smell is the first thing, master these points, the meat is rotten and crispy, and the color is red and bright

 

If the beef wants to be fragrant, remove the peculiar smell and fishy smell, which is the most important, and then consider the color and flavor, the peculiar smell is not possible to taste at all.

First, the purchased beef is cleaned first, then cut into large pieces, soaked in water, and soaked for half an hour, soaked in bloody water, which is the source of bloody gas and peculiar smell.

Second, the blister is not enough, and the next step is to blanch. In a pot under cold water, after boiling, there will be more and more blood stains floating up, and when you see that you want to reduce, immediately turn off the heat and pour out the dirty water. The meat is cleaned, and the pot is also washed.

Third, pour the cleaned meat back into the pan and slowly fry over medium heat, until the water is dry. Then you can pour the prepared spices into the pot, stir-fry a few times, and the fragrance will come out, and then there will be no more odor at the beginning.

Fourth, spices don't need too many varieties, too much, it is not very convenient for us to prepare, and it will cover up the original taste of beef. See what I've prepared?

Tomatoes, which add flavor, color, and flavor, will make the meat easier to cook, and can also relieve greasyness.

Onions, can remove peculiar smells, onions will become sweet after heating, sweet is the freshness enhancer.

Red dates, enhance the rich fragrance, but also make the color of the meat good-looking, ruddy and moist.

Green onion and ginger, to remove the fish, is the most common thing we usually use.

Two star anise, a clove, and a bay leaf are all the spices, do not exceed this amount, you can reduce it, otherwise it will mask the aroma of the beef itself.

Orange peel, fishy, appetizing and greasy.

Fifth, let's put the dark soy sauce and a little water to stew, because there is no loss of water when simmering in a pressure cooker, so just put a little water.

The stew here is lean beef, with oxtail bones, and I chose to pressurize it for 25 minutes.

This is stewed well, see? Not only is there no loss of water, but there is a lot more water.

Sixth, it's now time to add salt to taste.

Then add carrots and potatoes, which pair well with beef. The carrot itself is also an ingredient that removes odors, and its red color will make the final stewed meat more red and bright. If you just put soy sauce, it will be dark.

Seventh, open the lid of the pot and show you, how attractive this color is now, does it look very appetizing, and compared with the carrots on it, is the color more beautiful?

If the above points are done and in place, the beef will be very fragrant, and it is impossible to think that it will not taste good.