Dry-cut beef recipe

Ingredients: 5000 grams of beef shank.

Marinage: 100g refined salt, 30g Erguotou, 30g minced onion, 30g minced carrot, 30g minced ginger, 30g minced celery, 15g thirteen spice, 15g star anise, 15g pepper .

Marinated ingredients: 50g dried chili pepper, 10g Sichuan peppercorns, 10g cinnamon, 8g white cardamom, 5g Sichuan peppercorns, 2g bay leaves, 2 cloves.

Ingredients: 100g green onions, 50g ginger slices, 50g light soy sauce, 20g chicken essence, 15g refined salt.

Specific production steps:

1. Preparation materials:

1. Cut 5000 grams of raw beef tendon into large strips. Put it in a basin, then add water to submerge the beef, and soak it for three hours. The purpose of this step is to remove the remaining blood in the beef. After soaking, rinse it, drain the water, and put it in a basin for later use.

2. Cut 30 grams each of onion, ginger, carrot and celery into fine pieces and set aside.

2. Pickling:

Break 15 grams of star anise into pieces and put it into a basin with beef, then add 15 grams of Sichuan peppercorns, 15 grams of thirteen spices and ginger. Add 30 grams each of minced celery, minced carrots, and minced onions, and then add about 30 grams of Erguotou liquor. After adding all the above marinated ingredients, mix and knead evenly with your hands, seal with plastic wrap, and refrigerate for 24 hours until ready to use.

3. Marinate:

1. Take out the marinated beef, rinse it with clean water and set aside.

2. Put the beef into the pot and add water to cover it. Bring it to a boil over high heat and skim off the foam. Add in the

marinade: 50 grams of dried chili knots, 10 grams of Sichuan peppercorns, 10 grams of cinnamon, 8 grams of white cardamom, 5 grams of pepper, 2 grams of bay leaves, and 2 cloves. Then add the ingredients: 100 grams of green onions, 50 grams of ginger (split), 50 grams of light soy sauce, 20 grams of chicken essence, and 15 grams of refined salt. After boiling, turn down the heat, cover the pot and cook for 40 minutes, then turn off the heat and simmer for about an hour, until it can be gently moved with chopsticks and remove from the pot.

4. Eating:

After the braised beef is out of the pot, let it cool and slice it into slices with your favorite dipping sauce.