Tangerine peel beef shank

Ingredients: 500 grams of beef shank, about 1500 grams of water. About 40 grams of tangerine peel. Refined salt, cooking wine, monosodium glutamate, pepper, sugar, soy sauce, sesame oil, chili oil, sugar color, peanut oil, dried chili pepper, onion, ginger, pepper. Tangerine peel beef shank

Production process

1. Remove the fat and tendons from the beef, cut into thin and even slices, soak in water, decant the blood, and then Remove and drain, then fry in hot water until bleeding, remove and drain.

2. Put the blood water in which the beef slices are soaked into the pot and bring to a boil, skim off the blood foam, remove from the heat and clarify until use.

3. Use another oil pan, add a little sesame oil to heat, add Sichuan peppercorns and fry until fragrant (do not fry them until they burn), take out the Sichuan peppercorns, add green onion slices, ginger slices, tangerine peel, and tangerine peel in sequence. Stir-fry the dried chilies for a few times, then add cooking wine, soy sauce, beef water, refined salt, sugar, pepper, sugar color and beef slices.

4. After boiling, skim off the scum, change to low heat to cook thoroughly (cook), then use high heat to reduce the juice until thick, finally add MSG, pour in appropriate amount of sesame oil and red oil and stir evenly. Pour the beef slices out and let them cool.

5. When eating, pick out the green onions, ginger slices, and peppers, put them on a plate, and pour some original juice on them.

Efficacy: Tangerine peel has the effect of regulating qi, regulating qi, removing dampness and reducing phlegm. It has certain effects on spleen and stomach qi stagnation syndrome, damp phlegm, cold phlegm, and cough. Beef has the functions of strengthening the spleen and kidneys, nourishing qi and blood, and strengthening muscles and bones. Beef with tangerine peel has the effects of relieving cough and reducing phlegm, promoting fluid production, appetizing, smoothing qi and digestion.

Sauced beef shank

Ingredients: beef shank, five-spice powder, sugar, salt, soy sauce, star anise, dried chili pepper, ginger slices, Sichuan peppercorns, cooking wine.

Production process

1. Cut a whole piece of beef shank (two pounds) into three pieces, wash them well. Put cold water in the pot and add the cut beef (Water submerges the beef), bring to a boil over high heat, take out the beef and wash it. PS: Is the calf meat more suitable for making soy beef if it has tendons and meat?

2. Put an appropriate amount of water in the pot (to cover the beef), then add five-spice powder, sugar, salt, soy sauce, star anise, and dry Chili pepper, ginger slices, Sichuan peppercorns, cooking wine. Cook until it can be easily pierced with chopsticks. PS: If you use a pressure cooker, let it boil for about 10 minutes.

3. Soak the cooked beef in the soup overnight, take it out the next day, and leave it for a few hours to make the surface dry and easier to cut. Be careful not to cut it along the way. The texture of the meat is preferably vertical, so that it is easy to eat.

4. Place the cut beef on a plate. Take a little beef marinade, heat it, pour it on the beef, and add sesame oil and green onions. PS: If you think the beef is too bland (especially the meat in the middle), add some soy sauce to the marinade, or make the sauce according to your own taste.

The remaining broth is still You can make noodles, they are delicious!

Beef shank stewed with Huaiqi berries

Ingredients: 250 grams of beef (hind leg), yam (dried), wolfberry, longan meat. 20 grams of ginger, 10 grams of shallots, 3 grams of salt, 10 grams of rice wine, 10 grams of rice wine, 10 grams of vegetable oil

1. Peel and wash the ginger, mash it into puree, and soak it in rice wine to make ginger. juice and wine, set aside;

2. Wash the yam, wolfberry, and longan meat, and put them into a stew pot;

3. Put the beef shank into a pot of boiling water and bring to a boil ( (氽) Take it out for about 3 minutes, wash it, and cut it into slices about 4 mm thick according to the grain of the meat;

4. Heat a wok over medium heat, add oil and fry the beef slices Stir-fry and cook the beef shank with ginger juice and wine. Stir well and put it into a stew pot, and put the ginger and green onion on top;

5. Heat the wok over medium heat, add 500 ml of boiling water, refined salt, Bring monosodium glutamate and rice wine to a boil and pour into a stew pot. Cover with a steamer and simmer over medium heat for about 2 hours until soft and tender. Take out and remove the ginger and green onions.