Delicious steak beef oxtail pot

Tendon pot

Raw materials: beef tendon meat or beef tendon meat 500 grams, processed and cooked beef miscellaneous pieces such as beef trotters, beef heart tube, beef chest diaphragm, tripe, beef tendons, beef face meat, yellow throat, beef whip and so on.

Accessories: round onion, carrot 100 grams each, 50 grams of red dates, goji berries 5 grams.

Seasoning: 100 grams of special oil, dried chili pepper section of 8 grams each, 50 grams of garlic, 150 grams of homemade sauce, soy sauce, monosodium glutamate 3 grams each, marinated meat sauce 700 grams of soup, 300 grams of fresh soup. Homemade sauce recipe: 80 grams of salad oil into the pot, burned to 60% hot, into the star anise, cinnamon 8 grams each stir-fried, and then into the Melody spicy sauce 20 grams (chopped fine), Jilin Songyuan Tianjiao hot sauce 30 grams (chopped fine), 10 grams of chili, simmering for 5 minutes on a small fire. Special oil recipes and simmering (batch): the use of cooked soybean oil, salad oil, cooked butter 2 kg, PI County red oil soybean, Songyuan Tianjiao chili sauce 500 grams each, ginger, green onions, dried chili 100 grams each, cardamom, anise, cinnamon, pepper 50 grams mixed simmering for 1 hour and become.

Marinated meat sauce soup (10 kg of meat, marinated soup 20 kg calculation):

Marinated soup preparation: the first 150 grams of Northeast Sauce fried with a little hot oil, along with the spice packet into the 20 kg of broth, into the cracked clap of the old ginger pieces, fried yellow pieces of dry onion 50 grams each, put into the soup, boiled in a slow fire for 4 hours, and then add soy sauce 300 grams of King, 200 grams of Meiji-Shao, salt, 100 grams of MSG, 80 grams of salt. 100g, MSG 80g, Ethyl Maltol 10g, Crushed Rock Sugar 1kg, Oyster Sauce 100g, boil to taste.

Spice packet ratios: 30 grams each of grass berries, star anise, good ginger, 20 grams each of nutmeg red currant rice, sand ginger, pepper

, 25 grams each of cardamom, cumin, licorice, dahuric dahurica, white pepper, Chenpi 15

grams, 35 grams of cinnamon, 30 grams of allspice, 10 grams each of cloves, thyme.

Beef mash production method:

(1) cut the beef tendon meat or beef tendon meat into cubes, blanch in a pot of boiling water and then fished out, drain the water.

(2) the meat and processing of pre-treated beef miscellaneous pieces were changed to cut blocks or changed to cut diamond-shaped blocks (example

such as: meat and meat tendon changed to 2CM * 2CM square. Tendon cut into 1CM wide prismatic squares.

Heart tube cut into 2CM*2CM squares).

(3) Put the meat ingredients and beef mince into the marinade soup pot over high heat, turn to low heat and cook for 50 bells, remove from heat,

put it in the hot soup to soak for 30 minutes.

(4) round onion, carrots into boiling water, put into the bottom of the casserole.

(5) frying pan into the special 70 grams of cooking oil, into the dried chili pepper section, garlic and homemade sauces stir-fried, and then into the meat and beef slightly stir-fried, plus soy sauce, monosodium glutamate, marinated meat sauce broth, broth, jujubes, goji berries, low-fire boiling flavor, sheng into the casserole, poured into the hot cooking oil 20 grams, garnished with a little coriander can be on the table.

Steak pot

Raw materials:

Beef ribs 10 kg, lotus root 4 kg.

Seasoning:

Secret marinade 5 kg, 200 grams of scallion, 220 grams of secret spices, 700 grams of secret sauce, 12.5 kg of broth, 150 grams of yellow Feihong spicy crisp, 55 grams of chicken essence, 30 grams of monosodium glutamate, 15 grams of sugar, old soy sauce (according to the color of the broth discretionary additions), shredded scallion white, shredded red bell pepper, shredded green bell pepper, each in appropriate amounts.

Secret marinade ratio:

1 liter of beer, 5 kg of vegetable juice, 200 grams of Huangfeihong spicy pastry, 15 grams of star anise powder.

Secret Spices Ratio:

20g of allspice, 50g each of star anise, cinnamon, cardamom and dried chili.

Secret sauce recipe:

Red nine nine hot pot base 1 package, PI county bean 400 grams, 30 grams of seafood sauce, 50 grams of pork chop sauce.

Method of production:

(1) 10 kg of yellow cow ribs washed, chopped into 10x4x2 cm chunks, slightly rinsed with running water, add secret marinade scratch evenly, marinated for 24 hours.

(2) Peel 4kg of old lotus root, cut into large hobnail pieces, add 100g of salt and mix well.

(3) pot into the salad oil, burned to 50 percent hot, into the steak, low-fire deep-frying until the meat of the ribs crust, fish out the oil control.

(4) pot into the salad oil 500 grams, burned to fifty percent heat, put the small shallot segment, secret spices, secret sauce stir-fried over low heat, pouring into the soup 12.5 kg, steak, yellow Feihong spicy crisp 150 grams, 55 grams of chicken essence, 30 grams of monosodium glutamate, 15 grams of sugar, soy sauce (according to the color of the soup discretionary additions) boiled over high heat, change the fire to burn for 2 hours, the pork ribs out, soup Filter and store.

(5) old lotus root into 20 containers, on the cage on high heat steaming until soft.

(6) when the guests order, according to the amount of a dish will be a steak, old lotus root, roasted steak soup 300 grams together into the pot, boiling pot, out of the pot, into containers, sprinkled with shredded scallions, red pepper, green pepper garnish can be.

Beef pot

Main ingredients: beef, pork, green garlic, moldy beans. Accessories: peppers, dried chili peppers, PI county bean paste, two pots.

Practice:

Beef sliced, marinated in olive oil and peppercorns, do not need to add salt, just use the oil to make the beef meat tender. Pork five flowers cut thick slices. The bottom oil in the pan is hot, put the pork slices, stir fry brown and turn small and medium, dry lard. Dry the lard until the meat is golden brown. Don't overdo it, don't dry out all the fat. Add dry chili peppers in the pot, small fire fried incense plus Pixian Douban sauce (or wet tempeh), small fire to sauce fried through. Turn on high heat, put the marinated beef (before about half an hour on the marinade), grill a few times, add a cap of two pots of head, high heat and then stir fry a few times, add water, pay attention to the amount of water do not add more than can not be no more than beef. When the soup boils, cover and turn to medium heat, cook until the beef is 7 or 8 mature, turn off the heat. Raw moldy beans (cowpeas) spread all over the bottom of the hot pot pot, pour the beef and soup base all over the hot pot, and sprinkle green garlic on top.

Oxtail pot

Raw materials: 1 kg yellow ox tail, 150 grams of buffalo trotters, 150 grams of buffalo tripe, beef yellow throat, duck palm, lotus root, potato, soybean sprouts 100 grams each, 150 grams of bok choy.

Seasoning: 50 grams of ginger, green onion, garlic cloves, 100 grams of cooking wine, mash juice, butter, 25 grams of peppercorns, 15 grams of salt, 8 grams of monosodium glutamate, 15 grams of rock sugar, 5 grams of sesame oil.

Methods:

(1) oxtail according to the above method of processing a good standby; water hairy hoof tendon with boiling water to remove the grease, rewire into 2 cm thick and thin strips, soaked in water, fished out of the drain; tripe clean, cut into 4-5 cm long section; cow yellow throat cut open, remove the tendon membrane, rewire into strips; duck palms washed, remove the skin of the old, the tip of the claw; lotus root scraping the rough skin, sliced; potato washed and peeled Slice; soybean sprouts, bok choy, scallions, garlic cloves, wash and spare. The above ingredients (except oxtail) are divided into two on a plate, on the table around the hot pot.

(2) will be equipped with 2.5 kg of water in a large aluminum pot placed on a high flame, down into the oxtail, after boiling to beat the foam, into the ginger (pat broken), cooking wine, pepper, to be re-burning, down into the butter, mash juice, salt, rock sugar, open the pot with a low-fire simmering, to be oxtail when eight mature, scooped into the hot pot to the table, and continue to stew simmering, and then into the hoof tendons, duck feet, the same cook for 10 minutes, add monosodium glutamate for seasoning, pouring Sesame oil, you can hot other ingredients.

(3) The flavor plate can be used monosodium glutamate, refined salt, sesame oil, soybean paste, coriander, add a little hot pot soup mix, each person a dish.