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Chapter 763 - Dinner Is Served

He started the beef in cold water and brought it to a boil, skimming off the scum before removing the meat and draining it. Then he quickly seared it in oil, tossing the wok over high heat. The nearly two-inch chunks curled as they slid through a thin layer of scorching oil at the bottom of the wok. The high temperature lightly caramelized the proteins, locking the moisture inside the meat fibers.

He added hot water, then the beef, dark soy sauce, and a little honey to balance the flavor. Then he left it to simmer over low heat.

Li Bai moved with effortless fluency. If you wanted braised beef to taste right, you absolutely couldn't start it in cold water. You had to use hot water.

To keep the meat tender, he also added a can of beer.

If one can of beer couldn't soften even the toughest meat, then use two!

And if that still didn't work, there was only one option left: unleash the water-element disintegration forbidden spell, the Tenderizer Powder Technique, and destroy the elastin and collagen at the molecular level.

If you didn't have tenderizer powder, papaya would do. And if you didn't have either, then MMP, just beat the hell out of the meat until even the toughest cut was tenderized.

Any piece of meat that dared to get uppity just because it was old deserved a good, rough beating. That was the simplest and most effective solution.

The Braised Beef with Carrot soon began bubbling away. He covered the wok, watched the heat, and waited for the sauce to simmer down to about half its original amount. Just before serving, he mixed starch with water, poured it in, and quickly stirred to thicken the sauce.

Only a