Stewed beef
Beef chunks simmer low with aromatics and warming spices until the broth turns golden, the meat yields at a fork's touch, and steam carries pure comfort. A timeless one-pot stew that rewards patience with every deeply savory spoonful.
Instructions
- 1
This is a piece of beef tenderloin, slightly sinewy, the meat is very tender, repeatedly washed, and soaked to remove blood.
- 2
Put the beef into the pot, add cooking wine, sections of green onion, slices of ginger, blanch until cooked, and it's ready.
- 3
Cut the beef into chunks.
- 4
Put an appropriate amount of cooking oil, star anise, cinnamon, Sichuan peppercorns, sections of green onion, slices of ginger, small red chilies, and an appropriate amount of salt into the pot and bring to a boil.
- 5
Pour into a pressure cooker and cook under pressure for 30 minutes, until moderately soft and tender, with fresh and delicious meat and flavorful soup.
- 6
The beef stew in the bowl is fragrant, the meat is tender with a bit of tendon, has a good texture, and a delicious meaty aroma.
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Ingredients
Main Ingredients
- Beefto taste
- Pure waterto taste
- star anise2 piece
- Sichuan pepper powderto taste
Seasonings
- Edible oilto taste
- Cinnamon1 小块
- Saltto taste