light soy sauce
dark soy sauce
cinnamon (Cinnamonum cassia)
dried red pepper
|Five of them.|
How to make homemade beef stew
Wash the beef 3 times and soak it overnight in cold water to soak up the blood. I bought it the first day and made it the next day, so I soaked it overnight, but if you’re pressed for time, 2 hours is fine. Because there is blanching to follow.
Pour off the bleeding water, then cold water to clean it, add cold water to the pot, beef in the pot, bring to a simmer, brown the beef, remove from the heat, and clean the floating ends.
This is all the spices.
Pour in the oil, it doesn’t need to be too hot, boil the sugar colour, take care to keep the heat low, boil it slowly, once it’s browned, add all the ingredients except the beef. Stir-fry the ingredients over low heat. If you can’t finish all the beef in one meal and need to refrigerate it for later consumption, you can pour more oil here to preserve it. , I’m using the normal amount of oil here, just ending up with all the ingredients.
Once the ingredients are fragrant, add the beef, stir-fry, add the wine and stir-fry, add the soy sauce and stir-fry. Add the sugar and stir-fry for color. Boil one litre of water in advance. At this point, pour the boiling water into the pot, the amount of boiling water is better, because the stew is very long, it is best not to add more water in the middle. So add more at once.
Once the boiling water has been poured in, simmer on high heat for 3 minutes, then reduce the heat and simmer for 2 hours. It is ready to serve.