Ingredients

Title Value
1. Veal 300 Column
2. Ginger root 2 Cm.
3. Garlic 1 clove
4. Young onion 4 the stalk
5. Sesame oil 1 tbsp
6. Corn oil 2 tbsp
7. Sugar 1 tbsp
8. Soy sauce 2.5 tbsp
9. Dry white wine 1 tbsp
10. Star anise 1 PC.
11. Ground cinnamon 0.5 Tsp
12. Salt taste

Cooking

1 . Stage

Cut the beef into small pieces, then the cooking time will be significantly reduced.

1. Stage. Cut the beef into small pieces, then the cooking time will be significantly reduced.

2 . Stage

Chop onions, ginger and garlic. In a deep frying pan, heat two types of butter with sugar, when the sugar becomes caramel, add ginger, garlic, onion, star anise and cinnamon to the pan. Mix well.

1. Stage. Chop onions, ginger and garlic. In a deep frying pan, heat two types of butter with sugar, when the sugar becomes caramel, add ginger, garlic, onion, star anise and cinnamon to the pan. Mix well.

3 . Stage

Add chopped meat to the pan. Mix well so that the meat is well covered with spices. Cook over high heat for several minutes.

1. Stage. Add chopped meat to the pan. Mix well so that the meat is well covered with spices. Cook over high heat for several minutes.

4 . Stage

Pour in soy sauce, wine and water so that it completely covers the meat. Cover and simmer for 30 minutes, stirring occasionally.

1. Stage. Pour in soy sauce, wine and water so that it completely covers the meat. Cover and simmer for 30 minutes, stirring occasionally.

5 . Stage

The sauce should almost boil.

1. Stage. The sauce should almost boil.

6 . Stage

The meat is ready, it must be tender. At the end, add salt or other spices as needed.

1. Stage. The meat is ready, it must be tender. At the end, add salt or other spices as needed.

7 . Stage

Bon Appetit!!!

8 . Stage

Braised beef in a spicy sauce is aromatic, tender, juicy and tasty. Cooking is pretty simple and fast. This dish is well suited for any side dish; it is served in China with boiled rice. Very well suited for red wine, beef can be used any from any part of the carcass. This dish can be cooked even by a novice culinary specialist; be sure to taste to add salt and spices to taste.