Delicious beef steak oxtail pot

Braised pot with beef tendon

Raw materials: 511g of beef tendon or tendon, and processed beef offal such as beef tendon, beef heart tube, beef breast diaphragm, beef tripe, beef tendon, beef face meat, yellow throat, bull whip, etc.

Accessories: 111g of onion and carrot, 51g of red dates and 5g of medlar.

seasoning: 111g of special oil, 8g of dried chili, 51g of garlic, 151g of homemade sauce, 3g of soy sauce and monosodium glutamate, 711g of braised pork sauce soup and 311g of fresh soup. The recipe of homemade sauce: add 81g salad oil to the pot, heat it to 61%, add 8g star anise and 8g cinnamon to stir fry until fragrant, then add 21g Merlot Chili sauce (chopped), 31g Jilin Songyuan Tianjiao Chili sauce (chopped), 11g Chili noodles and simmer for 5 minutes. Formula and decocting (batch) of special oil: it is made by mixing and decocting cooked soybean oil, salad oil and cooked butter, Pixian red oil watercress and Songyuan Tianjiao Chili sauce, ginger, scallion and dried pepper, and cardamom, star anise, cinnamon and pepper for 1 hour.

Braised pork miso soup (based on 11 kg of meat and 21 kg of miso soup):

Preparation of miso soup: firstly, stir-fry 151 g of Northeast miso sauce with a little hot oil, put it into 21 kg of broth together with spice packets, add 51 g of cracked ginger and 51 g of fried dried onion, put it into the soup, and simmer for 4 hours, then add 311 g of soy sauce.

the proportion of spice package: Amomum tsao-ko, Illicium verum and Alpinia officinarum each 31g, Amomum nutmeg red rice, Alpinia officinarum and Zanthoxylum bungeanum each 21g, Amomum nutmeg and Foeniculum vulgare each 25g, Glycyrrhiza uralensis, Angelica dahurica, white pepper and dried tangerine peel each 15 Method for making beef offal:

(1) Cut beef tendon meat or beef tendon meat into pieces, blanch in boiling water, take out, and drain.

(2) Cut the meat and beef offal into pieces or diamond-shaped pieces (for example, cut the meat and beef tendon into 2CM*2CM cubes). Plate reinforcement is cut into 1CM wide prismatic blocks.

cut the heart tube into 2CM*2CM squares).

(3) Put the meat and beef offal into a pot of marinated soup and bring to a boil. Turn to low heat and cook for 51 minutes. Leave the fire and

soak them in hot soup for 31 minutes.

(4) Soak shallots and carrots in boiling water, and put them at the bottom of the casserole.

(5) Add 71g of special oil into the wok, add 21g of dried chili, garlic and homemade sauce to stir-fry until fragrant, then add meat and beef offal to stir-fry, add soy sauce, monosodium glutamate, braised pork sauce soup, fresh soup, red dates and medlar, simmer for flavor, put in a casserole, pour in 21g of hot oil, and garnish with a little coriander to serve.

Steak pot

Ingredients:

11 kg of beef ribs and 4 kg of lotus root.

Seasoning:

5 kg of secret marinade, 211 g of chives, 221 g of secret spices, 711 g of secret sauce, 12.5 kg of soup stock, 151 g of Huangfeihong spicy crisp, 55 g of chicken essence, 31 g of monosodium glutamate, 15 g of white sugar, soy sauce (added according to the color of soup), shredded scallion and red pepper.

secret marinade ratio:

1 liter of beer, 5 kilograms of vegetable juice, 211 grams of Huangfeihong spicy crisp, and 15 grams of star anise powder.

secret spice ratio:

21g of fragrant leaves, 51g of star anise, 51g of cinnamon, 51g of cardamom and 51g of dried pepper.

secret sauce formula:

1 package of Hong Jiu Jiuchafing dish base, 411g of Pixian watercress, 31g of seafood sauce and 51g of ribs sauce.

Production method:

(1) Wash the pork ribs of yellow cattle by 11 kg, chop them into chunks of 11x4x2 cm, rinse them slightly with running water, add secret marinade, mix them evenly, and marinate for 24 hours.

(2) Peel 4 kg of old lotus root, cut it into large hob blocks, add 111 g of salt and mix well.

(3) Add salad oil into the pot, and when it is heated to 51%, add steak, soak and fry with low fire until the ribs are fleshy and crusty, and take out the oil control.

(4) put 511g of salad oil into the pot, when it is heated to 51%, add shallot segments, secret spices and secret sauce, stir-fry with low heat, and pour in 12.5kg of broth, 151g of steak, 151g of Huangfeihong spicy crisp, 55g of chicken essence, 31g of monosodium glutamate, 15g of white sugar and soy sauce (depending on the color of the soup).

(5) Put the old lotus roots into 21 containers, put them in a cage and steam them until they are soft and rotten.

(6) When a guest orders a dish, put 311g of the soup of steak, old lotus root and roasted steak together in the pot, boil it, take it out of the pot, put it into a container, and sprinkle with shredded scallion, shredded red pepper and shredded green pepper.

beef pot

ingredients: beef, pork belly, green garlic and moldy beans. Accessories: Zanthoxylum bungeanum, dried Chili, Pixian bean paste, Erguotou.

Practice:

Slice the beef, marinate it with olive oil and pepper, without adding salt, just use oil to tenderize the beef. Pork belly cut into thick slices. Heat the bottom oil in the pot, put the pork slices, stir-fry until the color changes, then turn to medium and small, and simmer the lard. Just wait until the meat slices are golden. Don't burn too much. Don't dry all the fat. Add dried Chili peppers to the pot, stir-fry with low fire, add Pixian bean paste (or wet lobster sauce), and stir-fry the sauce with low fire. Turn to high fire, put the marinated beef (it can be marinated for about half an hour before), pull it a few times, add a bottle of Erguotou, stir-fry it for a few times, add water, and be careful not to add too much water, so as not to pass the beef. After the soup boils, cover it and turn to medium heat. When the beef is 71% cooked, turn off the heat. Spread the moldy beans (cowpeas) all over the bottom of the hot pot, pour all the beef and soup into the hot pot, and sprinkle the green garlic on it.

oxtail pot

raw materials: 1 kg of ox tail, 151g of water-soaked tendon, 111g of water-soaked beef tripe, bezoar throat, duck's paw, lotus root, potato and soybean sprouts, and 151g of green vegetables.

seasoning: 51g of ginger, onion and garlic sprout, 11g of cooking wine, mash juice and butter, 21g of pepper, 15g of refined salt, 8g of monosodium glutamate, 15g of crystal sugar and 5g of sesame oil.

production method:

(1) oxtail is processed according to the above method for later use; Remove the grease from the water-soaked tendon with boiling water, cut it into strips with a thickness of 2 cm, soak it in clear water, remove it and drain it; Clean the hairy belly and cut it into 4-5 cm long sections; The calculus bovis throat was cut open, fascia was removed and changed into strips; Wash the duck's paw and remove the old skin and claw tips; Scrape the rough skin and slice the lotus root; Wash potatoes, peel and slice; Wash bean sprouts, vegetables, scallions and garlic sprouts for later use. Divide the above ingredients (except oxtail) into two plates and serve around the hot pot.

(2) Place aluminum pot with 2.5 kilograms of clean water on a strong fire, add oxtail, boil it, remove the froth, add ginger (beaten), cooking wine and pepper, boil it again, add butter, fermented glutinous rice juice, salt and rock sugar, simmer it with low fire, and when oxtail is ripe, scoop it into hot pot and serve it, and continue to stew.

(3) The flavored dishes can be mixed with monosodium glutamate, refined salt, sesame oil, bean paste, coriander and a little hot pot soup, and each person has one dish.