When stewing beef, remember to "marine it first and soak it twice". The beef will not be fishy or woody, and it will be delicious but will shrink a little.

Beef is not only rich in protein, but the amino acid composition of beef is closer to the needs of the human body than that of pork. In traditional Chinese medicine, it is believed that beef has the effects of replenishing qi, nourishing the spleen and stomach, and strengthening bones and muscles. Especially in the cold winter, regular consumption of beef has the effect of warming the stomach and is a good tonic in the cold winter.

Although beef is good, the muscle fiber of beef itself is relatively thick, which makes it easy to burn when cooked and not easy to taste. Therefore, when eating beef at home, the most popular way to eat it is usually Braised beef; when cooked thoroughly, it will be brown in color and have a rich sauce aroma. The key to delicious braised beef is that it has a smooth texture and a more mellow taste;

When it comes to braised beef, the traditional method is to blanch it Add seasoning directly after water, and simmer over low heat until the beef can be penetrated; but each family has its own cooking habits; there are also many ways to make braised beef; but the braised beef that is well made is not fishy or woody. What’s important is that it should be shrunk; one pound of beef can produce about 7-8 grams of beef; then this is very particular; today we will talk about braised beef;

The priority for braised beef is beef shank meat , because it is chicken from the calf part, it is rich in fiber, so it tastes very strong. After buying it, wash it first and soak it in cold water for 24 hours. Remember to change the water twice during this period; until the blood of the beef is reduced Completely soak it; the beef looks a little white;

The purpose of soaking the beef is to remove the blood and achieve the effect of removing the fishy smell; the second is to let the beef fully "drink", so that the stewed beef will not It will shrink too much and taste softer!

Cut the soaked beef into large pieces, each piece is about a pound; find a larger basin and put it directly in; prepare some condiments: shredded ginger, shredded green onion and pepper, put them together Go to the beef basin; prepare a large bowl of soy sauce, pour it directly, and stir well;

During this period, prepare the beef leg bones, wash them, blanch them and rinse them again; put them directly into the casserole and add ginger Slices of green onions, appropriate amount of water; bring to a boil over high heat, then reduce to low heat and simmer for about 5 hours; until the bones are crispy and the meat is tender, cook out a milky white soup;

Take out the marinated beef and use Strain out the shredded ginger, green onions and Sichuan peppercorns; pour the sauce directly into the soup; add beef, add an appropriate amount of water, prepare the ingredients bag, add an appropriate amount of salt; after boiling over high heat, turn to low heat and simmer for 1 For about an hour, turn off the heat until you pierce it with chopsticks!

Don’t rush to take the beef out after turning off the heat; soak it in the soup, wait for it to cool naturally, and then soak it for another 3-5 hours. When the beef is completely soaked in flavor and the soup is full, Take it out and slice it into pieces. You can dip it in some sauce before eating!

After filtering out the impurities, the remaining marinade can be boiled again. After cooling, pour it directly into the prepared container, seal it and store it in the freezer; take it out in advance the next time you marinate it. Dissolve, then add appropriate amounts of cold water or broth seasoning, and then braise the beef directly; and the more food that has been brine, the richer the flavor of the brine; this is how the old saying of "hundred-year-old brine" comes from!

If you find it difficult to make beef bone soup, you can add the pork belly more quickly when stewing the beef. This way, the beef braised with fat and fat will be much more delicious than braised beef alone; and after After stewing for a long time, the fat in the meat will dissolve into the brine; the aroma will be more intense; in addition, remember not to braise the beef too crispy, otherwise the meat will be burnt. Just pierce it with chopsticks. Soft or not, the taste is quite strong!

Finally, let’s talk about the braised beef. It is best to cool it and put it in the refrigerator for about 1 hour before cutting. The beef cut in this way will not only be stylish but not easy to loosen; The meat will be firmer, crispy but not rotten, and chewy!