How to cook beef stew?

Ingredients: 800g beef, half green onion, ginger 1 slice, 3 tbsp cooking wine, 2 aniseed, 2 fragrant leaves, 5g dried tangerine peel and 3 cloves of clove.

Manufacturing steps: 1. Prepare all the ingredients, first clean the beef and cut it into large pieces. It is recommended to cut the beef into larger pieces, because beef will shrink during stewing. I cut it into large pieces, about the size of walnuts, and eating large pieces of meat is more enjoyable.

2. Find a bigger bowl, put the beef pieces in, soak for more than 2 hours, and change the water in the middle. This will soak the blood in the beef.

We can prepare some seasonings when soaking beef. If you like spicy food, you can also add two peppers. But if you drink soup, it is not recommended to put pepper. If you really like spicy food, you can put less and make it spicy.

4. Put a proper amount of water into the pot, put cold water into the pot, blanch the beef, boil the water for minutes, skim the blood foam with a spoon, and leave clear soup. Don't pour this soup out, we'll use it to stew beef later. This is what authentic beef soup should do. The soup is clear, the meat is tender, and the taste is fresh!

5. Take out the scalded beef with a colander, rinse it with warm water, and rinse off the residual floating foam on the beef.

6. Don't throw away the remaining soup. Filter with a tight filter. I use a strainer to filter soybean milk, throw away the dregs, and the rest is clear soup.

7. Put the blanched beef into the casserole and add the soup of the freshly blanched beef. You see, this broth is very clear except for a few drops of oil.

8. Add the seasoning we just prepared. Put all the onion, ginger, 2 fragrant leaves, 2 aniseed, 3 cloves and 5 grams of dried tangerine peel into the pot, cover the pot, bring to a boil, and simmer for 2 hours until the beef is soft and rotten. With the slow stew of beef, the smell of beef is slowly floating in the house, very fragrant.