Beef stew, when to put salt is important! Many people are mistaken, no wonder the meat is not soft and rotten

Today I will share with you the specific method of beef stew, and teach you how to make a soft and flavorful beef stew at home.

---【Stewed brisket】---

Prepare ingredients: 1000 grams of beef brisket, a green onion, a piece of ginger, three star anise, a little dried chili, a small piece of cinnamon, 2 grams of Sichuan pepper, two bay leaves, a little dried hawthorn, an appropriate amount of salt, an appropriate amount of light soy sauce, an appropriate amount of dark soy sauce, a little white pepper, and an appropriate amount of cooking wine.

Steps:

1. Cut the fresh beef brisket you bought back into small pieces about 2 cm square, put it in a basin, add water that has not been covered by beef, and soak it for more than 2 hours to soak out the residual blood and fishy smell in the beef. The brisket will shrink after blanching, so don't cut it too small when you cut it.

2. Cut the green onion into small pieces, cut the ginger into slices, wash the other spices with water, control the moisture and set aside.

3. Add an appropriate amount of water to the pot, remove the beef brisket soaked in bloody water, and blanch the pot under cold water.

4. After boiling, add an appropriate amount of cooking wine to remove the smell, skim off the foam, and keep the heat on high for 2 minutes.

5. After blanching the beef, remove it, rinse off the residual foam on the surface with warm or hot water, and then dry it for later use. Do not rinse the beef with cold water after blanching, it will make the beef tight and the taste woody.

6. Add an appropriate amount of cooking oil to the wok, first add the green onion and ginger slices to stir-fry the fragrance, and then add several spices except hawthorn to continue to stir-fry to bring out the fragrance of the spices.

7. Stir-fry the spices until fragrant, then add the blanched beef cubes and stir-fry over high heat for about 2 minutes, and stir-fry the beef until fragrant. Before stewing beef, be sure to stir-fry the beef so that the stewed beef will be more fragrant.

8. Then add the hot water that has not been covered with beef, bring to a boil over high heat, turn to medium heat, cover the pot and simmer for 30 minutes. When stewing beef, you should add boiling water directly, and the amount of water should be added at one time, and it is best not to add more water halfway.

9. After 30 minutes, the beef has been stewed until it is medium-rare, at this time, add an appropriate amount of dark soy sauce, an appropriate amount of salt, light soy sauce, and white pepper to taste, cover the pot and simmer for another 15 minutes; After 15 minutes, a pot of soft and delicious beef stew is ready.

The beef stew in this way can be stewed a few catties more at a time, put it in the refrigerator after cooling, and take it out to thaw it directly when eating, and it can also be made into potato stewed beef brisket, tomato stewed beef brisket and other dishes, which is particularly convenient.

Tips:

1. Beef brisket is the most suitable part of the beef body for braised and stewed, which is equivalent to the pork belly in pork.

2. The fishy smell and blood water of the beef itself are relatively heavy, so it is best to soak in water before blanching to effectively remove the fishy smell and blood water.

3. If you want the beef to be soft and rotten without firewood, you should add salt to taste when the beef is seven or eight medium-cooked, which will not only not make the beef firewood, but also make the beef more flavorful.