Braised beef is a traditional dish with a rich aroma and rich taste, which uses beef as the main ingredient and is slow-cooked with a variety of seasonings and toppings.
Beef: Appropriate amount (you can choose the brisket, beef neck, etc. suitable for stewing).
Ginger cubes: to taste.
Green onions: to taste.
Cooking wine: to taste.
Cooking oil: to taste.
Rock sugar: to taste.
Light soy sauce: to taste.
Dark soy sauce: To taste.
Salt: to taste. Star anise: to taste.
Bay leaves: to taste.
Cinnammon: to taste.
Dried chili peppers: to taste (can be adjusted according to personal taste).
1.First, cut the beef into chunks and rinse it with water to remove blood and impurities. Then, blanch the beef in boiling water to remove the blood and smell. When blanching, add ginger and green onion to further remove the fishy flavor. Blanch and remove for later use.
2.Take a saucepan or pressure cooker, add an appropriate amount of cooking oil, and heat over medium-low heat. When the oil temperature rises slightly, add the rock sugar and stir-fry with a spatula until the rock sugar melts and turns brownish-red.
3.Next, add the blanched beef to a pan and fry over medium-low heat until the beef is golden brown on both sides. This adds to the flavor and texture of the beef.
4.During the decoction process, an appropriate amount of cooking wine is added to remove the smell and enhance the flavor. Then, add star anise, bay leaves, cinnamon, and dried chili peppers and stir-fry for a while to release the aroma.
5.Next, add an appropriate amount of light soy sauce and dark soy sauce and stir-fry evenly with a spatula so that the seasoning adheres evenly to the beef, adding color and flavor.
6.Then, add enough water to submerge the beef in the water. The amount of water should be slightly higher, as some of the water will evaporate during the stewing process.
7.Cover the pot and reduce the heat to a slow simmer. If you use a saucepan, the simmering time is about 2-3 hours; If using a pressure cooker, the simmering time is about 40-50 minutes. The length of the simmering time can be adjusted according to the individual taste and the toughness of the beef.
8.During the stewing process, you can try the tenderness of the beef, and if it is not tender enough, you can continue to simmer for a while.
9.Finally, add the right amount of salt to adjust the taste. Depending on your taste, you can also add some chopped green onions and coriander to enhance the freshness.
10.Once the braised beef is stewed, it can be served out, sprinkled with some chopped green onions and coriander for garnish, and enjoyed.