Braised beef

Overview

Making braised pork is the easiest for me. Just wash the meat, cut it into large pieces, put it in water, skim off the foam after the water boils, then add the spices together, and cook over medium-low heat... If the chopsticks can easily penetrate the meat, it means the meat is rotten, and you can turn off the heat! Don’t take out the cooked meat in a hurry. Let it soak in the soup for more than 6 hours before taking it out. Put it in a bag or a basin and refrigerate it for a few hours. Cut it into thin slices before eating. You can add garlic vinegar and chili oil, or dip or pour it on the meat. A simple home-style braised pork is complete! If you add some yellow sauce when cooking, then the sauce beef is born! You can use this method to cook other meats, and the spices are not special, just choose the amount you want. Let the soup in which the meat is cooked be cooled and then filter out the spices. Place it in a bowl and store it in the refrigerator. Warm it up before use, add it to a new soup and cook it with the meat for a better taste. This is old soup. Every time you make it, keep the soup in this way. As time goes by, you will have a soup that has been around for a long time!

Tags

• cold dishes
• common dishes
• meat dishes
• old man
• festival customs
• dinner with friends
• taiwanese food
• winter recipes
• dinner
• gain weight and gain muscle
• beef tendon with tendons
• cinnamon
• green onions
• laotang
• nutmeg
• old soy sauce
• star anise
• fragrant leaves
• garlic
• ginger
• salt

Ingredients

Steps

1. 1 Spices are ready

   

2. 2 Take the old soup out of the refrigerator in advance and defrost it

   

3. 3 Wash the beef tendon, cut it into large pieces, put it into a pot of water and bring to a boil over high heat

   

4. 4 After the water boils, skim off the foam, add the spices, add the old soup, and cook slowly over low heat. Check the amount of water in the middle. When the soup gradually reduces, you can use chopsticks to check whether the meat is mature. The way to check is to pierce the middle of the meat with a chopstick. If it can be easily pierced, it means the meat is almost cooked. Taste the saltiness to decide whether to add more salt. If the soup is too little and the meat is not cooked yet, you can pour in boiling water and continue cooking to your satisfaction

   

5. 5 After the meat is cooked, do not rush out of the pot. It is better to soak it in the soup for 6 hours. The purpose of this is to allow the meat to slowly absorb the flavor of the soup and increase the saltiness and aroma

   

6. 6 After a few hours, take out the meat pieces, control the soup, put it in a plastic bag, seal it, and put it in the refrigerator

   

7. 7 Slice and serve with garlic vinegar sauce. If you like spicy food, you can add a few drops of chili oil to add more flavor!