I didn’t use pepper, star anise, fennel and cinnamon
for beef stewing, you can put some tea and beer, which can help the beef stew as soon as possible
2 catties of beef ribs, green onions, ginger, A few garlics (I always grasp it at will), 1 clove, 2 bay leaves (I sometimes don’t put it), 1 spoon of sugar, 1 spoon of white wine, 1 piece of fermented bean curd, 1 tablespoon of cooking wine, 1 tablespoon of soy sauce, 1 scoop of oil, 1 scoop of dark soy sauce (if you don’t like the heavy color, you can leave it alone), appropriate amount of salt
1. Add cold water to the pot, a spoonful of cooking wine, and blanch the beef. (I took it out and rinsed it with hot water, and then controlled it to remove the water for later use)
2. Raise the pot and cook oil, add green onion, ginger, garlic and fry until fragrant, add beef and stir-fry evenly.
3. After frying, add cooking wine, soy sauce, oil consumption, dark soy sauce, stir fry evenly, and add broth. At this time, I added a can of beer and a little tea.
4. Add other seasonings (you can add some chili if you like spicy), sugar, white wine, and fermented bean curd.
5. Bring to a high heat, turn to low heat and simmer for 50 minutes.
6. When the time is up, add salt and continue to simmer for 10-20 minutes.
When the time is up, pick out the seasoning and collect the juice on high heat.
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