beef
| Beef brisket 1000-1200g | Juancheng Red Oil Doubanjiang (if you can’t eat spicy food, you can use ordinary bean paste instead) 100 grams |
| Green onions 1 root | Garlic a whole |
| Ginger 2 blocks | Rock Sugar 50 grams (if you don’t like sweets, you can reduce the amount by half) |
| Star anise, cinnamon and pepper As shown in the picture | Light soy sauce 80ml |
| Braised soy sauce (can be replaced with dark soy sauce) 20ml | Cooking wine 300ml (about one bag of cooking wine) |
Step 1
Wash all the ingredients and set aside for later use. Buy the beef brisket that is fat and thin to taste. Many cooking friends pointed out that this is not beef brisket but beef ribs. Beef brisket refers to the soft muscle near the beef ribs. It is originally a general term. Many parts of the cow can be called sirloin. It is not recommended to use imported beef brisket, because it has been stale for too long, and the meat is very loose and old. The texture is very woody and hard. In addition, if you buy very old meat with no fat or tendon, don’t blame Fangzi. You can use it to make another recipe of mine called "Cold Beef". Then buy another piece of beef belly or beef brisket to make this
Step 2
Cut into 3×3 or 4×4 cubes
Step 3
Blanch it in cold water for 30 minutes. This step is to remove the fishy smell and blood.
Step 4
While the beef is blanching, wash and chop all the condiments.
Step 5
Did you see it? The blood water floated out. Then we poured out the blood water and rinsed it twice again, drained the water and set it aside for later use.
Step 6
Fill a large casserole with half a pot of cold water, add half of the cooking wine (150ml) and half of the ginger slices used in the recipe, without turning on the heat.
Step 7
After putting the beef in, we boil it over high heat. Why do we need to blanch it in cold water? Because the beef will shrink instantly when hot water is used, and the blood foam will not come out, and the taste will not be good if it is scalded in boiling water.
Step 8
While the beef is cooking, stir-fry the rock sugar into sugar oil. After pouring the oil into the pot, put the rock sugar directly into it without heating it. Use a spoon or spatula to break it into small pieces, then turn on a low heat and stir-fry slowly. Don't turn on the high heat, otherwise it will burn easily. Just wait until the rock sugar turns into liquid. Novices can just melt the rock sugar. There is no need to pursue the caramel color in the picture when making it for the first time. It will burn easily and the finished product will have a bitter taste. The color in my picture usually requires an experienced person to grasp it well, because it will burn in an instant~
Step 9
Let's go back to the beef. Use a spoon to skim off the blood foam little by little.
Step 10
Skim it until it boils and there will be no blood foam. Drain it and drain it. Don't throw away the water. Keep it for a while. What's inside? The water used to blanch the beef won't be fishy. Don't worry and continue stewing it. Because before blanching, didn’t we rinse it with cold water and wash it? The blood was basically rinsed away. It's a pity to throw away the water, because it's very fragrant. If you don't believe me, smell it.
Step 11
Pour the beef into the rock sugar oil that you just fried, then turn to high heat and fry for about 3 minutes.
Step 12
Add all the condiments except the light soy sauce and braised soy sauce and stir-fry for 2 minutes, then pour in the light soy sauce and soy sauce. here! Children, please look carefully. Don’t add any additional salt. These seasonings are enough. The bean paste plus light soy sauce is salty enough. Trust me! (With a determined face) I wrote it without putting any salt in it. No one read it. They asked me again and again if I wanted to.Do you want to add salt? I feel so tired.
Step 13
Pour the remaining cooking wine in portions along the edge of the pot and stir-fry until it is almost dry. Then scoop out some soup from the casserole and cook over high heat for 5 minutes. Remember to stir-fry the cooking wine dry before scooping out the soup, otherwise it may have a sour taste.
Step 14
Then transfer it to the casserole just now, cover it and simmer on low heat for two hours (if you use a pressure cooker, about 40 minutes is enough)
Step 15
When the time is up, taste and see if it is tender enough. If it is not soft enough, simmer for half an hour or an hour. If you think it is OK, turn off the heat. Then, several cooking friends asked me why it was still so hard to chew after half an hour or one hour of stewing it, so why don’t you stew it longer? Give it more time to reflect and reflect on why you are not bad.
Step 16
Doesn’t the finished product look super tempting? Beef cooking tips1. You can use a pressure cooker and wait 40-50 minutes after steaming. However, I personally feel that the texture produced by a pressure cooker is incomparable to that of a casserole cooked slowly over low heat. Iron pots can also be used for simmering.
2. If you are afraid of eating aniseed, you can put it in a non-woven bag and stew it with the beef.
3. If you want to stew it, you must buy beef brisket. If you buy the wrong one, just make another recipe of mine: Cold Beef
4. The amount of seasoning is based on the amount of meat. If the amount of meat is different, the seasoning should be reduced in proportion.
5. There are three reasons for the bitterness: the rock sugar is burnt when frying; the beef is stir-fried over high heat and not stirred enough, so it becomes burnt; and the bottom is burnt when stewed.
6. The reason for sourness may be that the cooking wine becomes sour after being stored for a long time.quality, or cover the lid and stew directly without frying. The rice wine needs to be fully evaporated when put into the beef. It will easily taste sour if left simmered.
7. I bought beef brisket once. I stewed it in a casserole for 4 hours and pressured it in a pressure cooker for 2 hours. It still couldn’t be chewed. There must be something wrong with the beef. If it doesn’t work, just chop the finished product into pieces and make ants on the tree
