Highquality beef is delicious when cooked, but it is not easy to make beef with gluten and fiber thick and tender. Even if it is simmered in a pressure cooker for an hour, the beef may still be dry and firewood, such as The upper scapula of a cow has many tendons and hard meat. If you make a steak, you can’t eat it with a bad mouth, and you can’t stew it for a long time. Although it is soft, the texture is dry, which is disappointing.

When I was in a cooking class more than 20 years ago, I asked a super chef who taught me about this problem. He taught me the method of stewing beef. It was very clever. It not only locked the moisture inside the beef, but also marinated it first. Tasty, and finally can achieve the effect of fragrant outside and tender inside. Although the beef stewed in this way looks tough on the outside, the outside taste is slightly fragrant after deepfried, and it is extremely tender when bitten into the heart, and the tough fascia has long been invisible. So I said that it is not the outer scorch and the inner tenderness but the outer fragrant and tender inner.

material:
Beef 2.5 lbs, 1/2 cup soy sauce moderate star anise, pepper, ginger, garlic and green onions 2 tablespoons cooking wine 1 tablespoon dark soy sauce 1/2 tablespoon sugar 1 teaspoon salt moderate potatoes and carrots

The oil temperature is 315 degrees Fahrenheit (157 degrees Celsius)
Thermometer: https://amzn.to/2PNeymX

#红烧牛肉#土豆牛肉#土豆牛肉#牛肉烧土豆#土豆烧牛肉
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