Ingredients: beef.
Accessories: onion, ginger, star anise, pepper, fennel, cinnamon, angelica dahurica, geranium and rock sugar.
1, beef processing, beef is divided into small pieces of meat with appropriate size by machine in advance, and then soaked in cold water in a basin for 5 hours. If there is enough time, you can change the water once in the middle. Full soaking is mainly to better remove the residual blood in beef. If the container at home is relatively large, you can soak the whole piece of meat first, and then change the knife and cut it into pieces.
2. Wash the onion and ginger, cut the onion into sections, slice the ginger, and cut into sections for later use.
3. Pour the stock into the basin for later use. We cook braised beef every day, and it's not surprising that there is soup stock. Like braised beef at home, there is generally no soup stock, so you can change the taste without the soup stock.
4, beef into the pot, add enough cold water, cold water can not pass the beef, initially stewed beef with fire. 15-20 minutes or so, the water gradually boils and the floating foam gradually increases. At this time, turn to low heat and skim off the floating foam, usually 3-5 times.
5. After the floating foam is cleaned, add onion, ginger slices and stew ingredients: star anise, pepper, fennel, cinnamon, angelica dahurica, fragrant leaves and rock sugar. Then pour in a little soy sauce to color. The amount of stew material does not need to be too much. Generally, there are star anise 1-2 tablets, a short piece of cinnamon, angelica dahurica 1-2 tablets, fragrant leaves 5- 10 tablets, a small handful of fennel and more pepper granules.
6. At this time, add broth to taste, and then add monosodium glutamate, chicken essence and salt to taste. If you have chicken powder at home, you can also put some chicken powder. Generally speaking, the seasoning amount of 6 kg beef (based on the seasoning spoon in the seasoning box at home): 3 tablespoons of monosodium glutamate, 3 tablespoons of chicken essence and 6 tablespoons of salt.
7, and then continue to stew 1.5 hours -2 hours. If you need water in the middle, add boiling water. It's time for stewing. Turn off the fire and continue stewing for 6-8 hours, so that the beef is softer and more delicious.
8. When the beef is cooked, it can be fished out, and the spiced braised beef is ready. Braised beef with spiced sauce is full of meat flavor, soft and rotten, with fragrant lips and teeth and endless aftertaste.