Slice or shred beef with sesame oil 1), shred onion, put in a large bowl, add favorite seasonings such as soy sauce, cooking wine, starch, sugar, shredded ginger, Chili powder and pepper, mix well and marinate for about half an hour. 2) Heat sesame oil in the pot, pour in pickled onion and beef, and stir fry. If you don't like spicy food, don't add Chili powder. Stewed beef brisket a) Wash a large piece of beef brisket, put it in a pot, and add clean water that hasn't touched it. B) Put the pot on the stove, bring it to a boil and turn off the fire. Take out the brisket, wash the blood and foam, cut the cooked brisket into pieces of appropriate size, add water to the pot again, pour the cut brisket, add 2-3 aniseed, and pour some cooking wine. Turn off the heat after boiling, simmer for 2-3 hours, and turn off the heat. At this time, the brisket has been stewed. Put the stewed brisket in the refrigerator, and the oil slick will solidify and all will be skimmed. Stewed beef brisket can be further processed, made into soup and baked with potatoes. 1) 2 kg of beef pieces specially used for stewing, red wine 1 cup, fresh tomatoes (or canned tomatoes) 1 kg, chopped, 2 tablespoons of black pepper and 10 whole black pepper granules and 4 cloves of garlic. 2) Put all the ingredients except red wine into a saucepan, add salt, add water to beef, bring to a boil, and simmer for about 2 hours on medium and small fire, turning it from time to time. 3) After 2 hours, pour in the red wine and continue stewing for one hour or until the beef is soft and cooked. Sauced beef (cold cuts) is particularly delicious, with a lot of beef tendon. It's waxy and tough. The trick is to add 2 cans of beer and soy sauce without water after draining the blood. Other seasonings depend on your own taste. Always add eighty cents. In addition, after the pressure cooker is stewed, be sure to open the lid and collect the juice. Cut a plate in the morning and eat it with porridge. Mmm, it is delicious. 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.

Luo Songtang's cooking method: First roast the beef, and then add water to the soup pot. You prefer soup. You can add a little more, add onions and ginger. After the water is boiled, simmer for 1.5-2 hours (or until the meat is not too rotten and cool, cut into small pieces with a knife and rotten to shape). Take another pot, heat it with oil, and add onion and cabbage. White-cut beef: whole piece of Joy Niu meat (the best part for making white-cut beef). After blanching, add water to the soup pot until there is just no meat, add onion and ginger, add cooking wine after boiling, and stew for 2 hours (or until the meat is rotten). After cooking, cool and slice. Instead of pouring soup, add vermicelli, bean curd, coriander and curry powder to curry lovers, and the delicious beef vermicelli soup will be finished. braised beef with brown sauce

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.

First, the production method of home-cooked sauce beef:

Ingredients: beef 1 kg (preferably beef tenderloin), a little dried pepper, star anise and cinnamon, ginger and onion.

Soy sauce, cooking wine, sugar.

Practice: 1. Wash and drain the beef, and cut the beef into several large pieces. 2. Wash the pot, add water, soy sauce, sugar, dried Chili, star anise, cinnamon, cooking wine, ginger, onion (chopped green onion) and beef, and boil the meat and all seasonings with high fire. After the pot is boiled, turn to low heat for 60 minutes, and take pictures of the beef sauce (17 photo) (in the meantime, roll up the beef tendon, otherwise it will be easy to paste the pot, and use chopsticks.

Note: 1. If you don't like spicy food, don't put pepper. 2. When the weather is cool, you can soak the beef in the sauce for 3-4 hours to make the beef more tasty.

Second, the method of making sauce beef on weekends:

1. Material selection: fresh beef (2g each of Amomum villosum, Amomum cardamom, clove, cinnamon, aniseed and fennel are packed into small bags with gauze), onion, ginger, a little garlic and pepper for later use.

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. Sugar color: put a little base oil in the wok and the oil is hot. Stir-fry the sugar in a wok. You should control the heat. When you see mushroom-like foam,

Add boiling water to make it brown, and add the amount of sugar according to the amount of beef, such as 2 kg 1.

4. Boiling: put bones or bamboo boards in the bottom of the pot, tender meat in the middle, old meat on the four sides, add boiling water, put it into a whole bag, add more soy sauce, and cook onions, ginger and garlic for half an hour with high fire.