The recipe for braised beef with five spices

Health benefits

Scallion: Removing the Surface

Grass fruit: expectorant

White cardamom: Warm and antiemetic, dehumidified, appetizing

Ingredients and materials

Cow tendon 1kg

Half a scallion root

Garlic Half Head

Two small sections of cinnamon

2 grass fruits

5 white cardamom

2 pieces of Bai Zhi

7 dried chili peppers

2 octagonal shapes

A small handful of fennel

A small handful of Sichuan pepper

One spoonful of five spice powder

7 small rock candies

1 hawthorn

1500ml of water

200g Huangjiu

100 grams of soy sauce

Old draw 50g

20 grams of salt

5 grams of chicken essence

The recipe for braised beef with five spices

1. Prepare all the spices.

2. Frozen beef should be thawed at a low temperature of 4 ℃ for about 24 hours. In winter, it can be thawed at room temperature without any problem, while in other seasons, it can be stored in the refrigerator to warm up.

3. Cut the beef into large chunks and strips according to the grain, then put them into a cold water pot. Bring them to a boil over high heat, then switch to medium heat and simmer for 1 to 2 minutes. Pour them out and wash the meat clean with warm water.

4. Take a medium-sized blunt pot and add washed beef and 1.5 liters of cold water.

5. Boil and skim off the foam, then add all solid and liquid seasonings. Bring to a boil again and simmer on low heat for one hour.

6. After turning off the heat, let it cool naturally without opening the lid, and marinate the beef overnight. The next day, take it out and slice it. Excess brine can be added to other meats and marinated again, or it can be frozen and stored.

7. Finished product.

this paper Chinese Recipe Network riginal, reprint and keep the link!Website：https://www.china-recipe.com/post/4019.html