For a long time, in order to save more time, I always use a pressure cooker when making soup, and completely ignore the taste of the soup produced by the pressure cooker. Later, in order to stew the soup, use a purple sand electric cooker that can adjust the size of the fire. The soup was also slowly simmered in a small fire. The container of the stew was also changed. I hoped that I could make a good soup, but because I couldn’t grasp the time, the soup talked about what a good soup. The way I walked my way, the soup has the attitude of going to stew it for me, and I can't even tolerate it at the end. Now using this black pottery jar, I started to really understand how to cook soup. The impatient mood has also been alleviated. I also understand that good things are not something that radical attitudes can get. Do soup, do the same. It seems that it is not difficult for a cook to have thoughts. Progress has been improved. . . The relevant matters are as follows: a/ Regardless of the pigs and sheep, if you want to stew, you must first drown the water to remove the smell of the meat, and sway all the floating foam. The stewed soup is not turbid. Once you have to add enough water in the tank, do not add water in the middle, do not open the lid. b/ For example, in this beef soup, the meat must be selected from meat that is not too thin or too fat, and the meat is best sandwiched between the ribs. After the meat is stewed, it will be soft and fragrant, and the entrance will be instant. c/ After the drowning of the beef, the temperature is put into the cooked onion ginger water, so that the meat is easy to stew. Once you have thanked the temperature of the meat, it will not work. d/ The radish in this soup is not directly added to the stewed beef. It is made from some of the original soup, plus water, and then stewed in a semi-soft, then added to the stewed beef soup. The radish also stores the taste inside, and the entrance must be slag-free. It is also possible to satisfy two kinds of people who are halophilic. Two birds in one fell swoop! e / The most important thing is that the tool of stew is not sand pottery, there is no thermostat sealing effect of sand pottery container, and it is also impossible to stew a good soup. It takes time and patience to make soup, and to make soup. This is the starting point for soup. . . Then carefully and meticulously still leave impurities, nectar. Practice and practice again!
Wash the beef and peel the white radish
Beef radish cut into large pieces
Ginger shoot flat, onion cut
Large cans of boiling water, add onion ginger pepper
Huadiao wine is boiled again
At the same time, boil the beef in a small pot
After the water is boiled, cook all the beef in a small pot until it has floating foam.
Quickly wash the beef with water and wash all the impurities to ensure that the soup is not mixed.
Immediately put in a large can, cover the lid and boil, then simmer for 2.5 hours until the beef is rotten.
Pick up a little beef raw soup and add a small amount of water.
After the broth is boiled, add the radish and cook until it is half soft.
The boiled radish is poured into a large can and stewed with beef for another half an hour.