How to make homemade braised beef

Every time you visit friends or colleagues’ homes, you’ll find that they all have one or two specialties. But every time it was my turn, I was always short of money. You look particularly embarrassed like this, don't you? So, for the sake of your dignity, come and learn from me how to make my own homemade braised beef.

1. Wash the beef and soak it in clean water until no blood seeps out (about 2 hours). After draining the water, place it on a chopping board and selectively remove the fat and mucous membrane on the surface of the beef. Cut it into 3-4CM squares for later use.

2.1 Prepare the sauces, chop the red bean paste and set aside; peel the garlic, wash the scallions and cut them into sections, slice the ginger, wash the shallots and tie them into knots for later use; soak the spices in warm water and wash them clean for later use; heat the wok and add oil, add the garlic, ginger and scallions and stir-fry until fragrant, pour in the drained spices (star anise, cinnamon, etc.) and stir-fry until fragrant and move to the side of the wok, pour the red bean paste and tomato sauce into the center of the wok, stir-fry until the red oil oozes out, pour the beef hot pot base into the wok and stir-fry, and simmer with the ingredients in the wok until the aroma overflows

3.2 Put water in a pot, add chopped ginger and peppercorns, put the diced beef in and boil. After the water boils, pour 1 spoon of Shaoxing wine and continue to blanch for 3 minutes until the bloody foam overflows. Take out the beef, wash the foam with warm water and drain the water for later use.

4. Pour the beef cubes into the pot and stir-fry over high heat; stir-fry the beef cubes and sauce evenly until the water is slightly dry, pour Shaoxing wine and soy sauce into the pot, and add enough boiling water (or broth) at one time.

5. Throw rock sugar and green onion knots into the pot and bring to a boil over high heat.

6. Pour the meat and the broth into the pressure cooker (if you are not in a hurry, it is better to stew it in a casserole). After the steam comes out, turn to medium-low heat, cover and "press" for about 20 minutes, then turn off the heat (if you like a softer taste, extend the time appropriately); after the pressure cooker releases steam, remove the lid, taste it and add salt as needed, remove the beef from the pot and place it on a plate, filter out the broth in the pot to remove impurities, and pour it on the beef.

The private braised beef that I introduce today is delicious and you can’t miss it. Go and try making it and let your mouth enjoy it.