Ingredients and steps for home-cooked five-spice beef

Spiced beef is a food that many people like to eat. It has high nutritional value and an attractive taste. However, most people think that spiced beef is troublesome to make, so they go out to buy it when they want to eat it. In fact, spiced beef is not difficult to make at home. I will write down the method of making spiced beef at home in a while. Friends who like to eat spiced beef can learn to make it by themselves.

Homemade Spiced Beef

Ingredients for home-made spiced beef

When making spiced beef at home, you need 650 grams of beef, 10 grams of cloves, and appropriate amounts of angelica, rock sugar, pepper, bay leaves, onions, aniseed, ginger and other seasonings. In addition, you also need to prepare an appropriate amount of dried chili peppers, a small amount of soybean paste and an appropriate amount of table salt.

Steps for making spiced beef at home

1. When making spiced beef, it is best to choose beef shanks. Wash them, cut them into large pieces, and soak them in clean water for about two hours to remove all the blood from the meat.

2. Use a fork to poke some small holes in the beef so that it will be easier to absorb the flavor when marinating. After piercing, blanch the beef in boiling water and cool it down after taking it out.

3. Put the blanched beef in a bowl, and add the prepared scallion segments, ginger slices, salt, dark soy sauce, cooking wine, soybean paste, chicken powder and other seasonings. After adding the seasonings, mix them evenly with your hands, and then marinate for three to four hours.

4. Put the marinated beef and seasonings into the pressure cooker, and then add an appropriate amount of water. The amount of water should be enough to cover the beef. After adding the water, cover the pressure cooker, then turn on the fire and cook. After the high pressure valve rises, cook for half an hour to forty minutes, then turn off the fire and let the beef cool down naturally in the pot. Then take it out and cut it into slices for consumption. If the cooked beef can stay in the pot overnight, it will have a stronger five-spice flavor.