Why is beef especially firewood?

Beef is high in protein, but low in fat. It's delicious and many people like it. But many people say that the beef they bought is very good and thin, but it is not fragrant and the stew is not good. What is the reason?

In fact, the trick here is not to stew beef (mutton or pork) with lean meat, because the stew is absolutely not fragrant and tastes very firewood.

Choose fat meat and lean meat when buying meat, or ask the seller for a piece of fat oil to stew together when buying lean meat. The oil in the fat meat will "moisten" the lean meat in the stew process, and it tastes good and delicious. Excess oil can be cooled naturally after the meat is stewed, and the floating oil on the noodle soup can be skimmed with a spoon.

Eating beef in cold winter has the function of warming the stomach and is a good tonic in cold winter. Let's learn how to make a radish beef brisket. Beef brisket is the meat on the belly of a cow, which is very suitable for stewing.

material

White radish, beef brisket, onion, ginger, garlic, cooking wine, soy sauce, chicken essence, star anise, sweet noodle sauce, bean paste, broth, pepper, dried raw powder.

working methods

1, beef brisket cut into pieces; Peel white radish, wash and cut into pieces; Cut onion into sections; Sliced ginger; Chop garlic for later use.

2. Add half a pot of water to the pot to boil, add the brisket to boil, remove the oil slick, add the onion and ginger slices, cook for half an hour on low heat, and drain.

3. Pour 2 tablespoons of oil into the pot, stir-fry Jiang Mo and minced garlic until fragrant, add sweet noodle sauce and bean paste, stir well, add beef brisket, white radish, star anise, cooking wine, soy sauce, sugar, broth and pepper, put them into the pot, bring them to a boil with high fire, then cook them with low fire until the meat is rotten, and then add dried raw powder to thicken them, and serve.