Braised beef problem!

Braised beef is a dish that everyone likes very much. With vegetables such as radish or potato, it is delicious and nutritious. Just talking makes people drool!

This braised beef recipe is a popular version without Chili. If you like braised beef with strong Sichuan flavor, add Pixian bean paste to stir fry in the fourth step, and then add dried Chili and pepper to the stew seasoning. It's delicious, too Click on the home-cooked beef brisket pot to see the specific method.

Roast beef is not like roast pork, because the fiber is thick and not easy to crisp. I'll teach you several methods, which can not only remove the fishy smell of beef, but also make beef crisp faster and increase the flavor!

Do you believe me?

Materials for braised beef:

600g of brisket, 300g of carrot, 300g of potato, 3 slices of ginger 15g, 3 slices of aniseed (star anise), cinnamon 1 slice, tsaoko 1 slice, fragrant leaves 1 slice, and dried tangerine peel/kloc. Crystal sugar 10g, soy sauce 1 tablespoon (15ml), cooking wine 1 tablespoon (15ml), salt, sesame oil 1 teaspoon (5ml) and oil.

The practice of braised beef:

1. Cut the sirloin into cubes of about 1.5 cm; Wash potatoes and carrots, peel them and cut them into hob blocks of appropriate size.

2. Put a proper amount of water into the pot, boil it, add the chopped brisket, cook it until it changes color, then remove it and drain it for later use. This step is to remove the blood stains and fishy smell from the brisket.

3. Pack the stew seasoning, aniseed, cinnamon, Amomum tsaoko, fragrant leaves, dried tangerine peel, tea, kaempferia kaempferia, clove and other materials into boxes or disposable medicines, and buy ready-made disposable stew seasoning.

4. Heat the wok, add 3 tablespoons of oil, saute the burdock slices, saute the water in the burdock, add the rock sugar and stir fry, then add the soy sauce and cooking wine to stir fry.

5, add enough boiling water (no burdock), add the spices of the stew, boil, skim off the floating foam. Turn to low heat, cover and stew for 40-60 minutes until the beef is crisp and rotten.

6. When braising beef, fry potatoes with a little oil until the surface is golden. This is done to reduce the time of stewing potatoes, and also to prevent potatoes from burning when stewing potatoes.

7. After the beef is stewed, add the fried potatoes and carrots, cover and simmer for 15-20 minutes, and the potatoes will become soft.

8. After the potatoes become soft, open the lid and turn to high heat to thicken the soup. You can turn it over properly to avoid sticking to the pot, and finally add salt and sesame oil to taste.

Production skills:

1. Adding a small amount of tea to stewed beef can remove the fishy smell, increase the flavor of stewed meat, and make beef more crisp and rotten faster. Orange peel can also remove fishy smell to enhance the flavor of stew, and can be dried with leftover orange peel.

2. The last fire of stewing can make the soup thicker and taste better.

3. Soy sauce for stew can be used in soy sauce and soy sauce. Soy sauce is used for seasoning. Add some soy sauce to adjust the color.

You can stew more meat on weekends, and then divide it into small portions for refrigeration or freezing. Cold storage can be kept for 1 week, and freezing can be kept for 3 months. When you are in a hurry, you can take it out and thaw it, add vegetables and make a delicious braised beef.