Braise in soy sauce meat

The cold winter, I like to spend 2-3 hours at a time, a big pot of stew stewed beef, beef brisket with beef tendon is commonly used in the stew. Stew good later can according to need, add some vegetables such as potatoes, carrots, cabbage, etc to a hun vegetable ones, can scoop out alone do a beef tendon frozen beef tendon, can also be very hot some green vegetables cooked noodles, having a big scoop of beef soup, add a few pieces of beef brisket eleusine indica, eat this bowl of reinforcement and meat braise in soy sauce beef noodles, not only the warmth of your body, more warm your heart.

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Ingredients
  • The flank1000 g
  • Beef tendon500 g
Additions
  • Onions
Flavoring
  • Rock sugar
  • ginger
  • garlic
  • octagon
  • cinnamon
  • Cooking wine
  • Light soy sauce
  • The old pump
  • The brine
  • geranyl
  • amomum
  • water
  • Vegetable oil

1.Prepare the required ingredients

2.Beef brisket slices after add cold water into the pot boil, turn off the heat after 3 minutes, rinse off with warm water

3.Cut beef tendon into the pressure cooker and water, bring to turn a small fire after saic, turn off the heat after 20 minutes, remove to beef tendon after natural exhaust, rinse off with warm water

4.Sliced Onions, ginger, garlic peeling, into the pan fry out fragrance

5.Pour into old bittern and water, bay leaf, star anise, amomum, cinnamon in the package into the pot boil

6.Add brisket and eleusine indica, boil after add cooking wine, soy sauce, soy sauce, and sugar

7.2-3 hours, turn a small fire stew to beef and beef tendon tender flavor

8.Small fire stew up all the way, the way it is best not to open the lid, broth without dry, can be used to do beef tendon is frozen or beef noodle soup

Bonus skill

Thick Shang Bao is added at the beginning of the fire sauce, chopped with a knife thick Shang Bao, let its fully integrated into the sauce meat, layers of wire drawing and let sauce flavor

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