1, diced beef. Boil the water in the pot. Put the beef in the fire 1 min. Take it out and wash it. 2, beef into the pot, add boiling water, not beef 2 inches. Add cinnamon, fennel, onion, ginger and cooking wine. Medium fire 1 hour. 3. Take another wok, add a little garlic, add spicy bean paste, pepper, cooking wine and soy sauce and stir-fry for 2 minutes. 4. Add the fried sauce to the beef pot, add the crystal sugar and continue to cook 1 hour. In the meantime, turn it over several times, taste it and add soy sauce/rock sugar as appropriate. 5. Turn off the fire when the juice is thick and rotten. You must not be stingy with the rotor. It doesn't taste good if it's not so crisp. The roasting process can also make beef more delicious. Sauté ed beef tendon with onion 750g (or cucumber meat), onion 120g, sesame 50g (roasted), garlic 1 petal, ginger 3g, soy sauce 50g, pepper noodles 1g, soybean oil 40g, mushrooms 6g and rice 250g. 1. Wash beef tendon, remove fascia, soak it in clear water for 2 hours, take it out, dry it, cut it into small squares, pound it into thin slices, wash onion and cut it into curly blades. 2. Put the beef into a porcelain bowl, add sesame, minced garlic, Jiang Mo, 25g soy sauce, pepper noodles, yellow wine and monosodium glutamate, stir well, and marinate to make the beef penetrate the seasoning. 3. After soaking the dried mushrooms in water, wash them, remove their pedicels and cut them into filaments. 4. Pour soybean oil into the wok, heat it to 80%, add beef slices, shredded mushrooms and shredded onions, stir-fry until cooked, add minced garlic, rice vinegar, refined salt and monosodium glutamate, pour sesame oil and take it out. 5. When eating, eat with hot rice. Boiled beef main ingredients: 250g beef auxiliary materials: celery, lettuce leaves and green garlic seasoning: ginger, onion, garlic, douban hot sauce, soy sauce, starch, salt, monosodium glutamate, pepper granules, dried red pepper and edible oil. After the beef is cut into pieces, it is pulped with a little soy sauce and water starch. 2. Wash the celery and cut into sections, pat the green garlic loosely and cut into small pieces obliquely, and wash the lettuce leaves and cut into sections; 3. Shred onion, ginger and garlic, and chop the douban hot sauce with a knife; 4. Sit in a pan, put a small amount of oil, when the oil is hot, add bean paste and red oil, stir fry, add onion, ginger and garlic a few times, add a little water, add a little salt and monosodium glutamate, then add vegetables, take them out and put them in a bowl, slide the pulped meat into the pan one by one, and put them in the bowl together with the soup when the meat is discolored and cooked; 5. Wash and heat the pot, pour the pepper and dried red pepper into the pot, stir-fry and bake until crisp, then pour it on the chopping board, crush it and sprinkle it on the cooked meat slices; 6. Sit in a pot, pour a small amount of oil, heat it and pour it on the sliced meat. Spinach can also be cooked with beef without lettuce leaves and green garlic. Bamboo shoots100g, garlic bolts 50g. Dry Chili 15g, soy sauce 10g, Shanxian watercress 20g, fermented grains juice 10g, salt 2g, pepper 3g, vegetable oil 75g, cooking wine 10g, bean flour 15g, and fresh soup 50g. Cut beef into pieces about 5 cm long, 3 cm wide and 0.3 cm thick, add salt, bean flour and wake-up sauce and mix well. The lettuce tip is cut into thin slices about 6 cm long. Garlic seedlings are cut into pieces about 4.5 cm long, and Danxian watercress is chopped. Put the wok on a big fire, add oil and heat it. Stir-fry the peppers until they are dark red, take them out and chop them up. The bean sprouts in the pot are great. Stir-fry chopped pepper and bamboo shoots a few times, add fresh soup, add cooking wine, soy sauce and garlic sprouts, and cook until the garlic sprouts break. Pick out the bamboo shoots and garlic seedlings and put them in the nest plate. Shake the sliced meat into the pot, stir fry when it is boiled, scoop it up and spoon it on the dish, sprinkle with pepper powder and pepper noodles, and then pour in the boiled oil. The way to sauce beef is 1. Material selection: fresh beef is selected, supplemented by Amomum villosum, cardamom, clove, cinnamon, aniseed and fennel. 2. Cleaning: First, soak the selected beef in clear water for 4-6 hours, soak out the blood stasis in the beef, wash it, then brush it with a board brush 1 time, and then rinse it with cold water for 4 times. 3. Mix the sauce: dilute the yellow sauce with cold water, add salt and stir well. 4. Boiling: put the beef in the sauce soup pot and cook 1 hour. After boiling, remove the beef and remove the sauce foam from the pot. Put bones or bamboo boards at the bottom of the pot, lean meat and tendon meat in the middle, old meat at the four sides, add old soup stock and auxiliary materials, cook with high fire for 1 hour, and then press the pot. The method of pressing the pot is to press the beef with a bamboo board, put a big basin full of water on the bamboo board, or use a bucket of water pressure. 5. Out of the pot: after pressing the pot, pile it up and cook it on low heat for 6 hours. When you are out of the pot, you should shovel lightly and take it flat. After cooking, the meat should be put in a bamboo drawer to avoid breaking the sauce beef, and it can be cut after cooling. It takes about 8 hours to cook a pot of sauce beef, and every 50 kilograms of raw beef can produce 25 kilograms of cooked meat. Curry beef's ingredients: appropriate amount of beef, one or two onions, and four or five potatoes. Seasoning: appropriate amount of raw oil, a dozen pieces of pepper, a small piece of ginger, a little white wine (or cooking wine), curry powder about 1 5g, salt, and boiled water:1. 2. Add water to the pot, add a little beef, ginger and white wine. After the fire is boiled, go to the stove. Remove the ginger and wash the beef for later use; 3. Put the pot on the fire, heat it, add the oil, add the pepper and stir-fry until the oil temperature is high, then add the onion and stir-fry. After eating oil, add onion to beef and stir fry, then add potato pieces and stir fry together; 4. Then pour in the melted curry, stir well, cover the pot and simmer on low heat, stir from time to time, and try to decide whether to add salt according to personal taste; 5. When the potatoes are crisp and rotten, you can put the pot on the plate. Several methods of braising beef: raw materials: 500g beef, 300g radish, 25g onion, ginger and cooking wine, a little salt and sugar, 8g pepper and monosodium glutamate, and 400g peanut oil. Practice: 1, beef cut into pieces, onion cut into long sections, ginger broken. Peel radish, cut into pieces, oil until half cooked, and take out; 2. Skim off the foam with boiled beef, add ginger, cooking wine, salt, sugar, pepper and monosodium glutamate to taste, and simmer until the radish is rotten. Exercise 2: 1. Cut the beef into pieces. Boil the water in the pot. Put the beef in the fire 1 min. Take it out and wash it. 2。 Put the beef into the pot and add boiling water. The beef is less than 2 inches. Add cinnamon, fennel, onion, ginger and cooking wine. Medium fire 1 hour. 3。 In another wok, stir-fry a little garlic, add spicy bean paste, pepper, cooking wine and soy sauce and stir-fry for 2 minutes? 4。 Add the fried sauce to the beef pot, add the crystal sugar and continue cooking 1 hour. In the meantime, turn it over several times, taste it and add soy sauce/rock sugar as appropriate. 5。 Turn off the heat until the juice is thick and the meat is rotten. You must not be stingy with the rotor. It doesn't taste good if it's not so crisp. The burning process can also make beef more delicious. Raw materials of roast beef with potatoes: beef ribs, potatoes, vegetable oil, Pixian watercress, dried Chili Festival, whole pepper, spiced powder, monosodium glutamate, white sugar, ginger, whole onion, chicken essence, salt, sugar, sesame oil and coriander. Production procedure: 1 Wash beef with boiling water and cut into small cubes; Peel potatoes and cut hob blocks. 2. Put the pot on the fire, add oil, add watercress, whole pepper and ginger, and stew and fry repeatedly. When the watercress emits red oil, add fresh soup to boil, remove the residue, add beef, dried Chili festival, whole garlic, allspice powder, self-glaze and chicken essence, add a little sugar color, boil, remove the froth, and slow the coal until the beef is 70% cooked. You can add a little coriander when you go. Operation essentials: 1. When cooking this dish, the soup should be wider. When the potatoes are cooked, gently push them with a frying spoon at any time to avoid burning the pot. 2. The fire should not be too big, otherwise the beef will not rot and the cooking effect will not be achieved. Sichuan beef raw materials: beef breast, dried pepper, cooking wine, brown sugar, winter bamboo shoots, salt and sesame oil. Practice: 1, the beef breast is cut into pieces 1 inch square and baked thoroughly with iron plate; 2. Pour oil into the pot, add dried Chili, cooking wine, brown sugar, winter bamboo shoots, salt, sesame oil and roast beef breast, stew thoroughly, and collect the dried juice.