1. Take the pork belly out of the refrigerator and thaw it. At this time, cut ginger, garlic and onion into powder (my thawing method is to thaw in microwave oven for one minute, and then soak in clear water for ten minutes);

2. Then prepare rock sugar, star anise, spiced powder, white pepper, soy sauce, soy sauce and cooking wine;

3. Cut the thawed pork belly into cubes about 0.5 cm in size;

4. Put the right amount of oil in the pot. When the oil is hot, add Jiang Mo, minced garlic and minced onion and stir-fry until fragrant;

5. Add the diced pork belly and stir-fry until it is oily;

6. Add cooking wine, light soy sauce, dark soy sauce, star anise, rock sugar, spiced powder and white pepper and mix well;

7. Pour a proper amount of warm water to pork belly1-2 cm;

8. After the water is boiled, pour it into the casserole and cook it on low heat;

9. At this point, the eggs to be pickled are cooked and peeled;

10. Put the peeled eggs in the casserole and continue to cook for one or two hours.

The most authentic method and recipe tips for curing beef

When it comes to braised beef, it is the favorite choice of many people, so that when the food is eaten, it has no effect on the body. Beef contains less calories and fat, so eating more will not burden the body, and food will be easier to digest if eaten. Therefore, it is safe to choose it. What is the most authentic way to braise beef in soy sauce? Let's introduce it in detail below.

The most authentic way to pickle beef:

Main raw materials:

The basic formula of (1) gravy is 20kg of clear water, 4kg of white soybean oil, 2.5kg of salt, ginger slices 100g, 25g of clove, Anemarrhena asphodeloides 100g, star anise 100g, 50g of cinnamon, pepper 100g, etc.

(2) The formula of seasoning marinade for every100kg of fresh beef:

① monosodium glutamate seasoning: 3 kg of white soybean oil, 5 g of white pepper, 5 g of cinnamon and 70 g of monosodium glutamate.

② Spicy taste: 0.3kg pepper, 0.4kg pepper, 0.4kg sesame, 2kg white soybean oil, 30g monosodium glutamate, 0.4kg sesame oil, 5g white pepper and 5g cinnamon.

③ Golden hook flavor: 0.5 kg of golden hook (cut into small pieces) and 0.3 kg of cooked chicken oil.

manufacturing method

1, clean the whole beef and cut it into large pieces that can be put into the pot. 2. Boil a pot of water, put the beef in, cook for a while and then take it out for use.

3. Heat the pot, add vegetable oil, when it is half cooked, fry shallots, ginger and garlic first, pour cooking wine, add seasonings such as soy sauce and salt, add chicken soup (water is ok, hot water is the trick) and beef. Cook on high fire for 20-30 minutes, and then cook on low fire until the beef is cooked.

4. After the meat and soup are completely cooled, put them in the refrigerator and cool them thoroughly, and then take out the slices.

1. Cut the beef tendon meat (it must be beef tendon meat) into large pieces (about half a catty, cut into long strips along the knife), boil it with water, and skim off the foam;

2. Put ginger, onion, pepper, aniseed, cinnamon, fragrant leaves, a small amount of tree pepper and beef soup into a casserole and cook until braised;

3. 1 hour later, use chopsticks to see if you can poke the beef and put salt;

4. Add a proper amount of soup to the wok, add a little sugar, boil the soy sauce, add the beef, collect the juice from the wok, cool it and slice it.

This is the practice in the northeast, and the practice in Beijing is to fry with yellow sauce and then color it to taste.

Sichuan's practice is to put water and seasoning in the pot, add brown sugar and cook for 30-40 minutes. (No salt) When the flavor of the seasoning is ripe, put the washed beef in and cook it until it is rotten. Add salt and stew for a while. The meat marinated in this way has a particularly heavy taste and is suitable for people with heavy tastes, such as Sichuan-style liao ribs sauce beef.

Teach you another method of soaking in water: it can be used to soak chicken or eggs or pig's trotters.

Saute shallots, ginger and garlic in 2 tbsp oil. Add half a bottle of soy sauce (about 2 bowls), 2 tablespoons of cooking wine, 2 tablespoons of rock sugar, 1 tablespoon of salt, 15 cup of water, 1 bag of spiced packets when it is brown. Boil first, then simmer for 20 minutes until the fragrance overflows. The longer the soup is used, the better. As long as it is properly preserved, it can be used repeatedly.

After knowing the most authentic way of braised beef, you can make braised beef according to the above method, but you must master the time in the process of making this kind of food, otherwise the beef will not taste good and will not help your health.