Beef brisket 1 kg, 2 tablespoons of soy sauce, 4 slices of onion, 4 slices of ginger, garlic 1, Pixian bean paste 1 tablespoon, aniseed 1, Sannai 1, cinnamon/kloc-.
Braised beef 1 1. Wash the brisket and cut it into large pieces.
2. Add a proper amount of water to the pot, add the beef brisket pieces, blanch for one minute, remove and rinse.
3. Cut the onion, slice the ginger and peel the garlic.
4. Add an appropriate amount of cooking oil to the pot, and the oil is hot. Add various seasonings such as scallion, ginger slices, garlic and Pixian bean paste into the pot and stir fry!
5. Add the brisket and stir fry a few times. Add soy sauce and saute until fragrant. Pour in cooking wine and soy sauce and mix well!
6. Add an appropriate amount of water (water should not be over beef), bring to a boil over high heat, and turn to low heat for 90 minutes.
7. Finally, add a little sugar and vinegar and stir fry a few times, add salt, adjust the taste of chicken essence and turn on the fire, and the soup will become thicker! Sprinkle some coriander leaves on the pot!
Braised beef method 2 Ingredients: beef tenderloin or brisket, salt, soy sauce, soy sauce, cooking wine, onion, ginger, garlic, aniseed, cinnamon, fragrant leaves and sugar.
1. Cut the beef into large pieces and soak it in clear water until there is no blood, and change the water in the meantime.
2. Put the pot in cold water, cook for two or three minutes, skim the floating foam, take it out, wash it with warm water, and control the water.
3. Add oil to the pot. After heating, put onion, ginger, garlic, aniseed, cinnamon and fragrant leaves into a pot and fry until fragrant.
4. Add the cooked beef and stir fry, and pour in some soy sauce, soy sauce and cooking wine to stir fry.
5. Add the right amount of hot water and sugar. Bring the beef to a low heat, stew it for 60-90 minutes according to different parts of the beef, add salt to taste after the beef is soft and rotten, and collect the juice on high heat until the soup is thick.