The recipe for braised beef

Health benefits

Beef: tonifying the spleen and stomach, strengthening muscles and bones, and nourishing qi and blood

Ingredients

Beef 5 pounds

Thirteen Fragrances Slight

A little oil and salt

Rock sugar, light soy sauce, a little dark soy sauce

Scallion, ginger, garlic, a little bit

Sichuan pepper, a little star anise

A small amount of fragrant leaves

A seasoning bag

A little Beijing onion

A little soy sauce

The recipe for braised beef

1. Wash beef and drain water

2. Blanching water for later use

3. Prepare seasoning

4. Blanched beef for later use

5. Slowly simmer Sichuan peppercorns in cold oil to create a fragrant aroma. Remove the peppercorns and do not use them

6. Stir fry half of the Beijing onion, ginger, and Sichuan pepper until fragrant

7. Add beef, seasoning wine, light soy sauce, dark soy sauce, remaining Beijing onion, ginger, Sichuan pepper, fragrant leaves, star anise, thirteen spices, seasoning pack, and soybean sauce

8. Bring to a boil with water, skim off the foam, simmer on low heat for an hour, use chopsticks with some force to pierce through, and cook overnight. Do not stew too hard or lack chewiness

9. When the stew is almost done, add salt to season. Put the beef in the pot and let it cook overnight. Let it cool naturally to help it taste. When I put it in the pot, there is no electricity on

10. The next day, remove the beef and drain it

11. Slice and place on a plate, you can eat it now, and you can also mix it with sesame oil and vinegar sugar for better taste

Tips 

Beef soaked in blood and water should be drained and blanched. The stewing time should not be too long, otherwise it will not have chewiness. Finally, add salt and seasoning. If the salt is added too early, the beef will not be easy to cook. It is better to cook overnight for better flavor

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