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 and onion,

Ginger slices, cooking wine. Medium fire 1 hour.

3. Take another wok, stir-fry garlic with a little oil, add spicy bean paste and pepper,

Stir the cooking wine and soy sauce for 2 minutes.

4. Add the fried sauce to the beef pot, add the crystal sugar and continue to cook 1 hour. Between them/among them

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. A combustion process can also be used.

Make beef more delicious

Fried beef with onion

750g of tendon meat (or cucumber meat), 20g of onion/kloc-0, 50g of sesame (roasted), 3g of garlic 1 petal, 3g of Jiang Mo, 50g of soy sauce, 0g of pepper noodles 1 gram, 40g of soybean oil, 6 mushrooms, 250g of rice and 25g of yellow rice wine.

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.

Beef slices with Chili oil

Ingredients: beef 250g Accessories: 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 cooking oil.

manufacturing process

1. Slice beef and paste it 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.

If there are no lettuce leaves and green garlic, spinach will do.

Boiled beef practice 2

500 grams of beef 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 powder 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 practice of sauce beef

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 approach

Ingredients: beef, one or two onions, four or five potatoes.

Seasoning: a proper amount of raw oil, a dozen peppers, a small piece of ginger, a little white wine (or cooking wine), curry powder 15g or so, salt and boiled water.

Exercise:

1. Cut beef into one-inch square pieces, shred onion, peel potatoes and cut into 2cm square pieces, and melt curry powder with 300ml boiling water for later use;

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 braised beef

Exercise 1:

Ingredients: 500g beef, 300g radish, 20g onion, 20g ginger, 20g cooking wine, a little salt and sugar, 8g pepper, 8g 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 and onion,

Ginger slices, cooking wine. Medium fire 1 hour.

3。 Stir-fry garlic in a little oil in another wok, add spicy bean paste and pepper,

Stir the cooking wine and soy sauce for 2 minutes.

4。 Add the fried sauce to the beef pot, add the crystal sugar and continue cooking 1 hour. Between them/among them

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. A combustion process can also be used.

Make beef more delicious.

Stewed beef with potatoes

Raw materials:

Beef ribs, potatoes, vegetable oil, Pixian watercress, dried Chili Festival, whole pepper, allspice powder, monosodium glutamate, white sugar, ginger, whole onion, chicken essence, salt, sugar color, 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 residues, add beef, dried Chili festival, whole garlic, allspice powder, self-glaze and chicken essence, add a little sugar, boil, remove froth, and slow down the coal until the beef is 70% cooked. You can add a little coriander when you go.

Key operation points:

1. When cooking this dish, the soup should be wider, and the potatoes should be gently pushed with a frying spoon at any time after they are put into the pot to avoid burning the pot.

2. The fire should not be too big, otherwise the beef will not go bad and the cooking effect will not be achieved.

Sichuan style beef

Ingredients: sirloin, dried pepper, cooking wine, brown sugar, winter bamboo shoots, salt and sesame oil.

Exercise:

1, the beef breast is cut into pieces 1 inch square, and baked thoroughly with an 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, and stew thoroughly to collect dry juice.