Professional-grade braised beef

We call people who like to eat "foodies". Of course, foodies are loyal to food. While enjoying eating, many foodies are also very interested in how food is made. Today, we will satisfy the demands of foodies and introduce to you the production method of professional-grade braised beef.

1. Put the beef shank into a pot of cold water, bring to a boil over medium-low heat, and keep boiling for about 2 minutes;

2.121 In another pot, add about 3 pounds of cold water, add all the ingredients and spices: onion, ginger, star anise, pepper, cinnamon, bay leaves, cardamom (add a few more), tangerine peel, sand ginger, galangal, nutmeg, cardamom, and cumin, and bring to a boil over high heat.

3.212 Take out the beef and rinse it with hot water that is not too hot;

4.1 Add cooking wine, add a little more;

5.2 Add the blanched beef.

6. Add light soy sauce;

7. Add dark soy sauce and adjust the amount according to the color.

8. Add crystal sugar;

9. Add appropriate amount of salt;

10. After boiling over high heat, turn to low heat, cover the pot and simmer for 30 minutes, turn off the heat and simmer for 30 minutes;

11. Turn on low heat again, bring to a boil and simmer for 30 minutes. Check with chopsticks: if you can pierce through it, it is about 70% done. Turn off the heat and simmer until it cools.

12. Take out the beef and put it into a suitable container;

13. Soak in the filtered juice, seal and refrigerate overnight to allow the flavor to absorb.

14. Take out the beef slices and store the rest in a separate container in the refrigerator; seal and freeze the beef broth for use next time, this is the "old broth".

Whether you are a novice or an experienced cook, once you learn the specific method of making professional-grade braised beef in soy sauce, you will definitely be able to do it on your own. So, put aside your worries and take action now. I believe you will be able to bring "delicious food" out of the pot soon.