Materials of spiced beef:

Beef 100g (about 10g).

Marinade:

Half a teaspoon of Zanthoxylum bungeanum, 2 pieces of Illicium verum, 5-6 pieces of Cinnamomum cassia 1 piece, 5-6 pieces of Alpinia officinarum, Tsaoko 1 piece (broken), half a teaspoon of fennel, dried onion 1 piece, salt 1 flat teaspoon, and half a teaspoon of broken rock sugar (about 25g, that is, 6.5 yuan).

Dip in sauce:

1 tbsp sesame oil, soy sauce and shredded red pepper, 1 tbsp Zhejiang vinegar, 1 tbsp cooked oil, 1 tbsp shredded red pepper and half a teaspoon sugar.

Cooking steps:

(1) Put the brine (except wine) into a deep bowl and cook it over high fire 15 minutes.

(2) Wash the beef, put it in the brine, add the wine and cook for about 40 minutes on medium fire.

(3) beef is taken out, cooled and sliced.

(4) Soak the sauce except sesame oil and Zhejiang vinegar in the oven for 1 min, take it out, add the remaining sauce, and serve with beef.

Method 2 of spiced beef:

A catty of raw beef, a little spiced cinnamon, three slices of ginger, one onion, appropriate amount of soy sauce, appropriate amount of wine and appropriate amount of sugar. Practice: Wash the beef, drain the water, put it in a red pot, add oil, stir-fry the beef until fragrant, add wine, spiced cinnamon and water, boil it, and then turn to slow fire until cooked. Take it out. Wash the pan, heat it, add oil, saute until fragrant, add beef, soy sauce, sugar and cooking wine, and turn to medium heat. At the same time, keep turning the beef to avoid sticking to the pot until the marinade is dry. Take out the beef, let it cool, cut it into thin slices and serve.

The practice of spiced beef 3:

(1) raw materials and ingredients

50kg of fresh beef, 25kg of cooked beef, 4. 1kg of sugar, 0.75kg of monosodium glutamate, 0/kg of soy sauce, 0/kg of salt, 50g of sodium benzoate, 75g of fennel powder, 72g of ginger, 250g of wine and 25g of hay powder.

(2) Processing

Remove butter and tendons from fresh beef, cut into pieces, rinse with clear water, and cook cooked beef in a pot for 1.5 hours. When cooking, pay attention to make the beef cooked evenly with a shovel. After the beef is out of the pot, put it on a sieve and let it cool thoroughly to make its meat pieces firm. Then cut the beef into pieces of 0.2 cm. The ingredients shall be based on cooked beef. First, use white sugar and original beef soup (not too much beef soup, 25kg cooked beef with about 5kg soup), boil other ingredients beef soup, then put the beef slices in, and cover with steam when it is boiled. And continue to cook with slow fire, but not too hard. For about 20 minutes, turn it over with a shovel, and don't burn the pot. After about 2 hours, take out the pan and put it on a sieve to cool. Then baking in an iron net at 45-30 DEG C for 3 hours. When roasting, turn it up and down repeatedly to make each piece of beef jerky uniform. Take out the spiced beef slices.

The practice of spiced beef 4:

(1) raw materials

A catty of beef, a slice of pepper and ginger, a little spiced cinnamon, an appropriate amount of Redmi onion, an appropriate amount of wine and an appropriate amount of sugar.

(2) Processing

1. Wash beef, remove blood and marinate with salt;

2. Wash ginger and pat it loose;

3. Wash the onion and tie it;

4. Add sugar, spiced powder, ginger, scallion and beef to the red brine, boil it and marinate it with small fire until the beef is cooked and soft, take it out and let it cool, cut it into thin slices and put it neatly on a plate;

5. Pour sesame oil and a little bittern on the beef.

Dietary nutrition:

Beef (hind legs): Beef is rich in protein, and its amino acid composition is closer to the needs of human body than pork, which can improve the disease resistance of human body. It is especially suitable for people who are nursed back to health after operation and illness to supplement blood loss and repair tissues. Eating beef in cold winter can warm the stomach and is a good tonic this season. Beef has the effects of invigorating middle warmer, invigorating qi, strengthening spleen and stomach, strengthening bones and muscles, resolving phlegm, quenching wind, and quenching thirst. It is suitable for people who are hidden in the middle, short of breath, weak in body, weak in bones and muscles, anemia for a long time, and yellow and dizzy.

The recipes are similar:

Beef (hind legs): Beef should not be eaten with chestnut, snail, brown sugar, leek, white wine and pork.