Which part of braised beef is delicious? Teach you to do this, soft and rotten without slag, and eat without stuffing your teeth

【Sichuan-style braised beef】

Ingredients required: 2 catties of beef tendon, appropriate amount of oil and salt, 2 tablespoons of Pixian bean paste, 1 piece of ginger, 10 peppercorns, 1 large material, 2-3 bay leaves, 1 small piece of cinnamon, 2-3 dried chilies, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, half a tablespoon of braised soy sauce, half a tablespoon of sugar,

Steps:

1. Soak the beef in clean water for about 2 hours, change the water 1-2 times halfway, and soak the blood of the beef out, so that the beef tastes fishy, and the color of the beef will not be black.

2. Cut the beef key meat into pieces, the beef will shrink after blanching, so don't cut the beef pieces too small. The fibrous tissue of beef is thicker and there is more connective tissue, so when cutting meat, it should be cut horizontally, and the long fibers should be cut off, and not cut along the fibrous tissue, otherwise it will not only be unflavorful, but also chewable. Prepare the seasoning, slice the ginger, and a small piece of cinnamon is fine, and it will have a bitter taste if you put too much.

3. Add water to the pot, put the beef pieces under cold water, after boiling, skim off the foam, cook for 3-4 minutes, remove the beef, drain the water and set aside, if the beef blood foam is more, wash it with warm water. When blanching beef, use a pot under cold water to remove the blood from the beef.

4. Add oil to the pot and heat it, fry the Pixian bean paste over low heat, fry the Pixian bean paste over low heat to produce red oil, add ginger slices, bay leaves, dried chili peppers, cinnamon, peppercorns and ingredients, and fry the seasoning until fragrant.

5. Add the beef pieces and stir-fry evenly, fry the beef to color, pour in cooking wine, and stir-fry evenly to remove the fishy smell of the beef.

6. Pour in hot water, the amount of water should not exceed the beef, the amount of water is best to add enough at one time, pour in light soy sauce and braised soy sauce, then add sugar, boil for 2-3 minutes on high heat, turn to low heat and cook for 1 hour.

7. When the time is up, add salt to taste, collect the juice over high heat, and when a little soup is left, turn off the heat and put it out, and a pot of braised beef with full color and flavor is ready.

Tips:

Before making beef, it should be soaked in clean water and blanched in a pot under cold water, so that the blood of the beef can be removed, and the beef is not fishy and the color is not black. When the beef is stewed, heat the water, add enough water at one time, and if the water is not enough during the stew, heat the water and do not add cold water. The stewed beef should be made over low heat and for a longer time, so that the beef produced in this way will be soft and flavorful and will not stuff your teeth.