Braised beef, keep in mind the trick of "1 pickled and 2 soaked", the beef is soft and rotten, not stuffed teeth, not firewood and not fishy, and it is very delicious

 

 

【Braised beef】

Recipe: beef shank, green onion and ginger, Sichuan pepper, star anise, bay leaf, cinnamon, fennel, rock sugar, salt, cooking wine, light soy sauce

1. First of all, we bought the beef tendon back, we cut it into large pieces, and then put it in water and soaked it. This is the first step of soaking, soaking for a while to soak out the blood and water.

2. Anyway, I can't rush to make braised beef, it takes a long time, I usually soak it for 2 hours, and change the water twice in the middle to ensure that the beef tendon soaked out is completely clean. After soaking, we clean it again so that the tendon is ready and there is no need to blanch underneath.

3. The beef tendon does not need to be blanched, and then we start to marinate it directly, add green onion and ginger, rock sugar, cooking wine, light soy sauce, and mix it evenly, and then marinate it to make it more flavorful. It takes about a whole day to marinate because the beef is not easy to taste, and the longer it is marinated, the better.

4. After marinating, let's pick out the green onion and ginger inside, and then pour the beef tendon and soup into the pot together. Next, find a piece of gauze, put the new green onion, ginger, peppercorns, star anise, bay leaves, cinnamon and fennel together, wrap it, and put it in the pot as well.

5. Pour an appropriate amount of water into it, cover the pot and start simmering, first keep the heat high for 20 minutes, then turn to low heat and continue to simmer for half an hour, after the time, we add an appropriate amount of salt to taste, and then simmer for another 5 minutes, you can turn off the heat.

6. At this time, don't be in a hurry to eat, we also have to soak the steps, let the beef tendon soak in it for 1 night, and then you can take it out and slice it on the plate.

Tips:

To make braised beef, the trick of "1 pickle and 2 soaks" is very important, 1 pickling refers to the need to add seasoning to marinate the beef tendon before it is put into the pot. 2 bubbles refer to the first bubble, the bought beef tendons, we need to soak them to remove the blood. The second bubble, the marinated beef, needs to be soaked in the soup, and soaking overnight will make it more flavorful.