Health effects
Star anise: regulates qi, relieves pain, and dispels cold
Zanthoxylum bungeanum: maintains healthy skin and mucous membranes
Cinnamon: warms the body
Ingredients
Beef brisket ( 1500g ) | Octagonal ( 3 ) |
| Panthoxylum bungeanum ( More than 10 grains ) | fennel ( 3 grams ) |
Cinnamon ( 1 small piece ) | Geranium leaves ( 2 pieces ) |
Peppercorns ( More than 10 grains ) | Tangerine peel ( a little ) |
Dried chili pepper (2 pieces) | Salt (appropriate amount span> ) |
How to cook beef brisket in white water
1. Rinse the beef brisket and soak it in water for about two hours.Soak in blood.
2.Put the beef in cold water and bring to a boil over high heat without stirring.
3. Add star anise, peppercorns, fennel, cinnamon, bay leaves, peppercorns and tangerine peel In a bowl, soak in boiling water for a while, then rinse.
4.Put all the rinsed seasonings into the bag and tie the bag tightly.
5.After the pot is boiled, the foam will float up.Reduce the heat to low, do not stir, and slowly skim off the foam.
6.After skimming off the foam, add dried chili peppers and simmer over low heat for an hour , add appropriate amount of salt.
7. Then simmer over low heat for about 30 minutes, turn off the heat and soak until it cools naturally, then fish it out Remove beef and drain.
8.Finished product.Authentic and rich in meat flavor.
Tips
1.Soak the beef brisket in water for about two hours.
2.Do not stir before skimming off the foam, otherwise the foam will adhere to the beef and cause the soup to be turbid.
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