Ingredients: beef loin nest (pork ribs) 8 Liang
Accessories: 6 tender kale, carrot 1 root.
Seasoning: 3 grams of soy sauce, 3 grams of aniseed 1 tablet, 2 tablets of angelica dahurica, 3 tablets of rhizoma kaempferiae 1 tablet, 3 tablets of fragrant leaves, 3 tablets of Amomum villosum, 3 grams of cinnamon 1 tablet, dried tangerine peel 1 tablet, 5 grams of yellow wine10g of onion ginger, and salt.
working methods
1, the beef should be bought by the buyer as far as possible. Don't buy Lenovo's. Just kidding, it's the buyer's. It's easy to cut when the time comes. Actually, I don't put carrots in steamed pork chops, but I usually like to put one. The soup will be more mellow and the carrots will be quite black. The taste of darkness is that it may not be delicious, but it can be used to help others make it better.
2. Put the whole beef in cold water, add all seasonings except aniseed, then add onion ginger, yellow wine and carrot (cut into pieces) and cook.
3. Boil bleeding bubbles, use the usual pot until water overflows the beef, cover the pot and cook for 40 to an hour. If you use a pressure cooker, you can put less water. After you cover the valve, you can cook it for 20 to 25 minutes until it is eight minutes rotten. Remember, it's rare, not rare. You know, steak is not for you. This is China's territory.
4. After cooking, take it out to cool, then cut it into large pieces with a thickness of 0.5 cm, put it in a bowl, put some onion and ginger, put half the uncooked aniseed in the bowl, and then pour the original soup of boiled beef into it. It is best to soak it, and finally put a little soy sauce and salt. Remember not to use too much soy sauce, too dark will be ugly and not refreshing. Just let the soup have a little color and sauce flavor. Put enough salt, and the overall salty taste depends on salt. Grasp this quantity.
5. Then steam in the pot for 20 minutes. Pour the soup into the pot and tick it.
6. Finally, put the meat slices on the plate, surround the vegetables on both sides and pour the juice.