Health benefits
Beef: nourishes the spleen and stomach, strengthens muscles and bones, replenishes qi and blood
Doubanjiang: maintains healthy skin and mucous membranes
Ingredients
Beef ( 1 and a half pounds ) | Ginger slices ( a little ) |
Fennel, cinnamon and bay leaves ( 1 each ) | Garlic ( 6 petals ) |
Salt ( 2 tsp ) | Cooking wine ( a little ) |
Fuel consumption ( a little ) | June fresh soy sauce ( a little ) |
Doubanjiang (1 tablespoon) | MSG (half a spoon ) |
Vinegar ( 1 tablespoon ) | Sesame oil ( 3 drops ) |
How to prepare braised beef
1.Prepare beef tendon
2.After the water boils, put the beef into the water and cook for about 5 minutes
3.Rinse well with water
4. Put the beef into the pot, add ginger slices, fennel cinnamon bark Bay leaves, salt, cooking wine, oil, June fresh soy sauce and bean paste
5.Add appropriate amount of water, add about a pot of less water, then cook over medium-high heat for 1 and a half hours, add water and turn over halfway to facilitate all the flavors
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6.Poke it with chopsticks, and turn off the heat if there is a little soup left.
7.Take out the beef and let it cool before slicing, otherwise it will break into pieces
8.Slice the beef against the direction
9. Prepare the sauce: minced ginger and garlic + half a spoonful of MSG + 1 tsp soy sauce + 1 tablespoon Vinegar + 3 drops of sesame oil
10.Place in a bowl and serve with sauce
Tips
1.Pour the beef into the water and make the soup The juice will be cleaner
2.Remember to observe the water and turn the beef over during the process of braising the beef
3.After the beef is braising, take it out and let it cool before slicing, otherwise it will break into pieces
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