The burdock meat is soaked in water for one hour to remove blood.
The beef is cut into chunks and the size of the fist. Add a sufficient amount of water in the deep soup pot (you can have no beef), add the beef to the water, add the ginger, and use the spoon to remove the dirty blood.
Another pot of hot water, put the aniseed, pepper, cinnamon, fragrant leaves, dried tangerine peel, fragrant sand kernels, grass fruit, ginger, cloves, dried chili, cumin, onions together into the pot, into the pot, Boil and pour the beef into the water. The key point is, the focus is coming, the key point is coming (the important thing is said three times! Among them, the aniseed, pepper, dried tangerine peel, grass fruit, dried chili, cumin, fragrant sand kernels should be fried with lard and then put into the ingredients Package) Then add braised soy sauce, soy sauce, soy sauce, miso, rock sugar, rice wine (cooking wine), chopped red bean curd, salt, steady fire for at least two hours (I stewed for less than three hours ), you can easily penetrate the meat with chopsticks. Remember not to use a pressure cooker, a small fire slow halogen!
Cooked beef is not cooked, soaked in marinade for at least two hours to thoroughly taste.
Drain and take it to the refrigerator for a few hours, then take out the slices. (It’s not easy to cut thin slices when it’s hot.) You can put it frozen when you can’t finish it.
Eat directly, cold salad, simmered juice can be eaten. The marinade is filtered with gauze, frozen and preserved, and you can make a passer-by of your old marinade.
This is the old braised soup for my sauce beef.
It is best not to use a pressure cooker, a small fire slow halogen best!