Raw materials: beef, dried red chili, onion, ginger and garlic, red onion head, green chili, dried hawthorn slices, star anise.

Practice:

1, a variety of materials washed, cut into the right size standby;

2, pot of water to boil, put the beef block, add the right amount of cooking wine, a grain of star anise cooking 2-3 minutes, fish out the beef block to wash the blood froth drained water standby;

3, the pot of the right amount of oil, put the dried red chili peppers, scallions, ginger and garlic, red onion, dried hawthorn slices, star anise, small fire Sautéed;

4, pour into the cleaned and drained beef blocks slightly fried yellow over low heat, add the right amount of cooking wine, soy sauce, soy sauce stir fry evenly, so that the meat block uniformly with a good-looking sauce color;

5, a one-time addition of an appropriate amount of water slightly more than all the materials, cover the lid of the high-fire boil, turn to medium-small fire slow baking (halfway through the lid can be opened to stir-fry);

6, 40-60 minutes! After that, put in the green pepper rings, add a little salt, oyster sauce seasoning, change to high heat to collect the soup can be dry.

Tips:

1, beef is best to choose between fat and lean, too lean meat stewed meat is too "firewood", you can also tell the shopkeeper to cook the type (fried, stewed, stewed ...), so that it for the selection of meat;

2, beef blocks in the pot before you want to "Flying water", to remove part of the meat smell;

3, no red onion, you can use red onion instead;

4, dry chili, green chili pepper part according to the degree of spiciness of their own choosing;

5, step 4 will be slightly fried beef block, not only can effectively lock the water, but also make the finished product more delicious;

6, the old soy sauce coloring, soy sauce seasoning, the two are indispensable but have a salty taste, so the last seasoning salt, oyster sauce, pay attention to the amount, so as not to be over-salted;

7, this section of the beef last casserole more rotten, if you like the taste is not too rotten, you can discretionary reduce the water and simmering time.

Two, the U.S. pole beef stir-fry

Raw materials:

1, beef, onions, green and red chili peppers, green onions, ginger and garlic;

2, salt, soy sauce, vinegar, cooking wine, brown sugar, black pepper, water, each into a sauce;

3, oil, dry starch (taiwanese powder).

Practice:

1, onion, green and red pepper shredded, onion, ginger and garlic minced;

2, will be frozen beef out of the natural thawing for 1 hour, cut into slices across the grain;

3, cut the meat with water to rinse a rinse, squeeze out the water, put in the material 2 by hand or chopsticks and mix well, marinate for 30 minutes or so, sprinkle into the appropriate amount of dry starch mix, and finally add a little oil and mix well;

3, cut the meat with water, squeezed out of water, in the material 2 with the hand or chopstick mix evenly, marinate for about 30 minutes, sprinkle into the appropriate amount of dry starch mix, finally add a little oil and mix well;

4, hot pan hot oil, pour into the processed slices of meat quickly sliding fried, and so the meat a change of color immediately sheng up;

5, wash the pot, hot pan hot oil burst incense onion, ginger and garlic minced;

6, pouring into the onion, green and red chili pepper shredded stir-fry for 1-2 minutes;

7, add the right amount of black pepper, a little salt for seasoning;

8, pouring into the pre-slip The beef is stir-fried, turn off the fire, mix well;

9, sprinkle with chopped green onion can be up.

Tips:

1, fried beef should be used leaner and more tender beef, such as tenderloin, outside the spine, and so on. If you do not know, you can tell the meat master you want to cook the type (fried, stewed, grilled ...), he will help you choose;

2, just bought back the beef is not easy to cut into the desired thickness, you can first freeze it, and then take it out of the natural state of defrosting 1 hour or so, when the meat can be cut when the meat can be cut to move, you can cut into the right thickness according to the needs of the thickness (about 1.5 mm) );

3, cut beef to follow the grain cut strip, cross grain slicing principle;

4, cut beef with water to rinse a flush to squeeze out the water, you can remove the blood in the beef, reduce the smell of meat;

5, beef mixed with dry starch, and then add some oil to mix well, the oil molecules will penetrate into the meat, when frying in the frying pan, the meat in the oil will be due to heat expansion and thus break the ring meat the crude fiber, so fried beef natural tender and delicious, and slip fried when the meat will not stick with each other;

6, slip fried beef oil to be more, to be hot, the fire to be big, beef fried 7-8 minutes cooked meat can be a discoloration so as not to be too old;

7, marinated beef has been nearly put salt and soy sauce, so frying the vegetables when the amount of salt to pay attention to the shredded;

Three, spicy Beef Tendon

1, fresh beef tendon cut large section, in boiling water to boil for a minute immersed in ice water;

2, soaked in ice water, beef tendon into the brine high-pressure for 40 minutes;

3, beef tendon refrigerated hardened sliced, add soy sauce, vinegar, soy sauce, honey, spicy oil, red chili pepper and mix well on the plate;

Precise Tip:

1, the high pressure 40 minutes is the time it takes to make the marinade, so it's not a good idea to use it.

1, here said 40 minutes of high pressure, means 40 minutes with low heat;

2, with ordinary pot, need more time, to the beef tendon can be gently inserted with chopsticks that is cooked;

3, just cooked beef tendon is soft, cooled down into a hard (if re-heated again will become soft);

4, about the flavor, you can mix in a small bowl, mixing into the taste to try, according to their own tastes, add the appropriate amount of flavor, and so on, and so on. According to their own taste to add seasoning;

5, if not immediately eat do not mix well in advance, because the coriander will wilt in the presence of salt;

6, the pan with a small fire without oil to fry sesame seeds, stirring constantly to stir-fry flavor, to prevent frying paste;

7, the use of high-pressure cooker safety to pay attention to;

8, if it is a dry cow hoof tendons need to be cooled with alkaline water to hair, just Bought the hair of the good hoof should be repeated with water over the wash a few times;

9, with alkali and other industrial alkali hair of the hoof is best not to eat.

Added: About the sauce:

(1) one tablespoon of finely chopped green onion;

(2) one tablespoon each of Zhenjiang vinegar, soy sauce and honey, two teaspoons of sesame oil, and a moderate amount of chicken broth (can also be left out);

(3) mix well to form a tasty sweet-and-sour sauce (if you like it spicy, you can add a teaspoon of chili oil);

Use honey to replace sugar to make the sauce taste very unique. makes the sauce taste very unique, much more flavorful than using white sugar, and the taste is much sweeter and more aromatic.