Health effects
Ginger: reduce phlegm and stop vomiting, resolve phlegm and relieve cough, dispel cold and relieve symptoms
Caoguo: warm the body
Cooking wine: Low protein
Ingredients
Garlic cloves ( three ) | Sugar ( one spoon ) |
Star anise ( two ) | Cinnamon ( One ) |
Dark soy sauce ( Two spoons ) | Cumin ( a small handful ) |
Geranium leaves ( three pieces ) | Five-spice powder ( appropriate amount ) |
| Cured beef: ( ) | Salt ( Three spoons ) |
Salt ( appropriate amount ) | Zanthoxylum bungeanum ( A small handful ) |
Beef shank ( One pound ) | Ginger ( Four or five slices ) |
Ginger ( Three or four slices ) | Garlic ( Two cloves ) |
Dried chili pepper ( Four or five ) | Grass Fruit ( Two ) |
Cooking wine ( one spoonful ) | Zanthoxylum bungeanum ( A handful ) |
Braised beef spices: ( ) |
How to make braised beef
1. Prepare a piece of beef tendon Meat
2. Cut three garlic cloves into minced garlic, slice ginger, peppercorns and five-spice powder and set aside
3.First spread a layer of salt evenly on each side of the beef
4.Then pour a spoonful of cooking wine
5.Add the ingredients prepared in Picture 2 just now
6.Knead with your hands for five minutes to make the meat more flavorful! Then cover it with plastic wrap and refrigerate it for more than eight hours
7.Prepare the spices for stewing
8.Put water into the pot and put the marinated beef and spices in it
9.Add three spoons of salt, two spoons of dark soy sauce, and one spoon of sugar
10. Bring to a boil over high heat, then reduce to low heat and simmer for about an hour
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11.Do not cut the cooked beef immediately.Take it out and let it cool to room temperature.Then put it in a bowl, cover it with a layer of plastic wrap and refrigerate it for two hours
12. Slice and serve on a plate, adjust the oil on the plate, and enjoy! I am working tirelessly, come to Xiangha and communicate together!
Tips
Tips: Marinate the beef for better flavor! The amount of salt and dark soy sauce you add when cooking depends on the water you add.Just add dark soy sauce to the water and it will have color.Use whatever spices you have at home, or you can buy ready-made spice bags! The reason why you let it cool after cooking and then refrigerate it in the refrigerator is to make the beef taste better and be more chewy and elastic!
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