Hui Guo beef is a very good banquet dish. During the Chinese New Year, the family will pickle some beef according to their favorite formula, have a guest, cut a plate, and serve it with onions and green garlic that Wuhan people like. Onions and beef are a natural couple, and they taste right. The sweetness of onion and the freshness and saltiness of braised beef are incomparable. The spicy taste of Pixian watercress was also brought into full play after frying, which complemented the unique flavor of green garlic, making this "beef back to the pot" one of the hard dishes with bullish color in the New Year's Eve.

A hearty dish can nourish the spleen and stomach, strengthen the bones and muscles, and win a good prize at the same time, which means studying, living and working in the coming year. . By the way, don't forget the stock, which is bullish all the way and soaring all the way.

Difficulty: medium

Time: 1 hour

Materials:

Practice steps:

1. Soak beef tendon in cold water for one day, changing water several times in the middle;

2. Put the soaked beef tendon meat into a pressure cooker, add aniseed, and then pour in the right amount of water;

3. Pour in a proper amount of soy sauce and white wine, soy sauce and salt;

4. Cover the lid, turn to low heat for 30 minutes after SAIC, and continue to soak for more than two hours after stewing; will

5. Cut the soaked beef into pieces and then prepare other raw materials;

6. Heat the pot, add the right amount of oil, add the onion slices and stir fry; 7. Stir-fry the fragrance, then add the green garlic and stir-fry; 8. Stir-fry until soft, pour in bean paste and continue to stir evenly;

9. After evenly coloring, add the marinated beef slices and stir fry with a little marinade;

10. Stir-fry evenly, add green garlic leaves and stir-fry together;

1 1. After the green garlic leaves change color, you can put them in a plate and sprinkle some white sesame seeds.

skill

1. soak the beef tendon for a day first, and change the water several times in the middle to soak the blood out, which is better than the beef blanching;

2. In addition to the traditional fennel, adding white wine to marinate beef helps to remove the fishy smell; Soy sauce is delicious; Pay attention to marinating for a few hours after marinating, which is more delicious;

3. The side dishes of beef can be arbitrary. Onion, green pepper, green garlic, garlic moss, etc. They are all good choices, but pay attention to the full flavor of beef and the heavy bean paste, so be careful when adding salt. I don't think there is any extra salt when it is full.