Raw materials are 50 grams of red pepper and 200 grams of white radish. Beef with skin1000g. 50g of vegetable oil, 3g of refined salt, 8g of monosodium glutamate, 5g of chicken essence, 0g of oyster sauce10g, 20g of chilli sauce, 20g of cooking wine, 20g of ginger, 50g of garlic seeds, 5g of star anise and cinnamon, 30g of whole dried pepper, 2g of pepper, 20g of red oil, and 20g of sugar color/kloc-0.

method of work

1, blanch the beef with skin completely, wash it, cook it in a pot until it is raw, take it out and cut it into pieces 4 cm long, 2.5 cm wide and 0.5 cm thick for later use.

2. Remove the pedicels of the pointed red pepper and cut it into sections 1 cm long; Pedicel removal of garlic seeds; Cut ginger into thick slices; Peel the white radish and cut it into thick slices the same size as beef.

3. Place a clean pan on a strong fire, put oil to 60% heat, stir-fry the beef until bubbles appear on the skin, add spices, ginger slices and whole dried peppers to stir-fry, then cook cooking wine, stir-fry until the water is dry, add fresh soup, add refined salt, monosodium glutamate, chicken essence, oyster sauce and spicy girl Chili sauce to adjust the taste, add sugar to make it look good, and pour it into a pressure cooker.

4. Place the clean pot on a strong fire, add red oil, stir-fry garlic seeds and red pepper rings, pour beef with juice into the pot, then collect thick soup juice, and then take it out of the pot and put it into a dry pot with white radish.

characteristic

Red and bright in color, soft and waxy in quality, thick in juice and long in aftertaste.

braised beef with brown sauce

1, beef diced. Boil the water in the pot. Put the beef in the big fire 1 min. Take out and wash.

2, beef into the pot, add boiling water, not beef 2 inches. Add cinnamon, fennel, onion, ginger and cooking wine. Medium fire 1 hour.

3. Take another wok, stir-fry a little garlic, add spicy bean paste, Sichuan pepper, cooking wine and soy sauce and stir-fry for 2 minutes.

4. Add the fried sauce to the beef pot, add rock sugar and continue to cook 1 hour. between 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.

fried beef with green onion

Tendon meat 750g (or cucumber meat), scallion 1 20g, sesame 50g (baked), garlic cloves, ginger powder 3g, soy sauce 50g, chili noodles1g, soybean oil 40g, dried mushrooms 6g, rice 250g, yellow rice wine 20g, refined salt 5g, etc.

1 Wash beef tendon, remove fascia, soak it in clear water for 2 hours, take it out, dry it, cut it into small squares, pound it into thin slices, wash scallion and cut it into rolling blades. 2. Put the beef into a porcelain bowl, add sesame seeds, minced garlic, minced ginger, 25g soy sauce, pepper noodles, yellow wine and monosodium glutamate, stir well, and pickle to make the beef seep into the seasoning. 3. After the dried mushrooms are soaked in water, they are washed, pedicled and cut into filaments. 4. Pour soybean oil into the wok, heat it to 80%, add beef slices, shredded mushrooms and shredded scallion, stir-fry until cooked, add minced garlic, rice vinegar, refined salt and monosodium glutamate, pour sesame oil, and take out. 5. When eating, eat with hot rice.

Sliced Beef in Hot Chili Oil

Ingredients: 250g of beef; Accessories: celery, lettuce leaves and green garlic; Seasonings: ginger, onion, garlic, douban hot sauce, soy sauce, starch, salt, monosodium glutamate, pepper granules, dried red pepper and edible oil.

manufacturing process

1.Slice the beef and paste it with a little soy sauce and water starch; 2. Wash celery and cut into sections, pat green garlic loosely and obliquely cut into small sections, and wash lettuce leaves and cut into sections; 3. Shred onion, ginger and garlic, and chop the douban hot sauce with a knife; 4. Sit in a pan, put a small amount of oil, add the douban spicy sauce when the oil is hot, stir-fry the red oil, add the onion, ginger and garlic for a few times, add a small amount of water, add a little salt and monosodium glutamate, then add the vegetables, take them out and put them into a bowl after the break, slide the pulped meat into the pot one by one, and put them into the bowl together with the soup when the meat is discolored and cooked; 5. Wash and heat the pot, pour the pepper and dried red pepper into the pot, stir-fry and bake until crisp, then pour them on the chopping board, crush them and sprinkle them on the cooked meat slices; 6. Sit in a pot, pour a small amount of oil, heat it and pour it on the meat slices.

If lettuce leaves and green garlic are not available, spinach is also acceptable.

Curry Beef

Ingredients: beef, one or two onions, four or five potatoes.

Seasoning: proper amount of crude oil, more than ten pieces of pepper, a small piece of ginger, a little white wine (or cooking wine), about 0/5g of curry powder/kloc-,proper amount of salt and boiled water.

Practice:

1, cut beef into one-inch square pieces, shred onions, peel potatoes and cut into 2-cm square pieces, and melt curry powder with 300ml boiling water for later use;

2, add water to the pot, add beef, ginger, white wine a little, after the fire is boiled, move down the stove. Remove ginger pieces and wash beef for later use;

3. Put the pot on a big fire, add oil after heating, add pepper particles and stir-fry until the oil temperature is high, then add onion and stir-fry. Add beef to onion and stir fry after eating oil, then add potato pieces and stir fry together;

4. Then pour in the melted curry, stir it evenly, cover the pot and simmer on low heat, stir it from time to time, and try to decide whether to add salt according to personal taste;

5, until the potatoes are crisp and rotten, you can take the pot and put it on the plate.

Stewed Beef with Carrots

Basic characteristics: This soup has the functions of body-building and breast enhancement, and can lay a good foundation for development when eaten during the adolescent development of girls. Beef has the function of enriching blood and is suitable for eating during physiological period or anemia.

material

200 grams of carrot, 200 grams of autogenous tendon, 8 red dates, 2 slices of ginger and water1500ml.

seasoning

A little wine and a little salt.

way of doing things

1 Wash beef tendon and cut it into strips for later use;

2 Wash carrots and cut them into pieces for later use;

3 blanch the beef tendon and pick it up for later use;

4. After boiling water, add beef tendon, carrot, red dates and ginger slices, simmer for 1.5 hours, and then add seasoning to taste.

function

Promoting blood circulation, strengthening body and improving eyesight.

Lvlin braised beef

Ingredients: 1 catty of beef with fascia removed, sprinkled with 2 tablespoons of flour and 2 tablespoons of starch and mixed well.

Fry in the oil pan for one minute, take out and control the oil.

Prepare marinade: 0/5g of dried tangerine peel/kloc-,5g of fennel, and a piece of Amomum tsaoko, put them in gauze and tie the opening tightly. Prepare a little garlic, ginger slices and onion slices.

Put 2 tablespoons of soy sauce, 1 tablespoon of rice wine, salt 1 tablespoon, sugar 1 tablespoon, and 6 cups of water in the casserole. Put the marinade bag and onion, ginger and garlic in, bring to a boil, and then put the fried beef in low heat until the beef is cooked and rotten.

That's good ~ ~ take it out and put it on the plate! ! ! I wish you all a good life, work and study in the new year after eating beef-everything is awesome.

Raw shredded beef

[raw materials]

Beef tenderloin 300g, Pak Lei100g, fried sesame 25g, a little coriander, salt, monosodium glutamate, soy sauce, vinegar, spicy soy sauce, sugar, white pepper, garlic paste, shredded onion and sesame oil.

[method]

1.Shred beef tenderloin, mix well with vinegar, then wash vinegar and blood in cold boiled water, and mix well with sesame seeds and various seasonings for later use; Wash the coriander, drain the water and put it at the bottom of the plate.

2. Put shredded beef tenderloin and shredded Pak Lei in the dish and mix well with coriander.

[Features]

Spicy, fresh, fragrant, slightly sweet and sour, crisp and tender in texture, unique in flavor.

Fried beef with cucumber

Ingredients: 200g cucumber, 50g beef150g.

Ingredients: carrot10g, garlic 5g, ginger 3g.

Seasoning: 4 grams of refined salt, 4 grams of monosodium glutamate, 30 grams of soup, 20 grams of light soy sauce, 5 grams of sesame oil, pepper 1 gram.

Production method:

1. Cucumber sliced, beef sliced with horizontal stripes marinated, carrot cut, ginger sliced, garlic chopped.

2. Add oil to the pan, put cucumber slices, add wine, add a little soup, add a little salt and monosodium glutamate, stir-fry until it is 80% mature, and shovel it for use.

3. Put oil in a wok, add minced garlic, ginger slices and carrots until fragrant, add beef, save wine, add the remaining soup, add the above seasonings, stir-fry the beef until it is only cooked, add cucumber and stir-fry, thicken with wet raw flour, coat with tail oil, and serve.

Shredded beef with green pepper

Ingredients: 300g beef, 200g green pepper and 3 tablespoons oil.

Ingredients: 300g beef, 200g green pepper, 3 tablespoons oil.

Seasoning:

(1) Half a spoonful of cooking wine, half a spoonful of soy sauce, half a spoonful of starch, and water 1 spoon.

(2) Chopped green onion 1 spoon, half a spoon of Jiang Mo and half a spoon of minced garlic.

(3) 2 tablespoons of water, more than half a tablespoon of starch, salt 1 teaspoon, sugar 1 teaspoon, half a teaspoon of pepper, half a teaspoon of sesame oil and half a teaspoon of monosodium glutamate.

Steps:

1, cut beef in horizontal stripes, mix (1) and mix well, add 1 tablespoon warm oil before cooking,

Cut the green pepper into filaments for later use.

2, hot oil 1 tablespoon, add shredded beef, stir-fry until the beef is cooked for nine minutes. Shredded green peppers are put into boiling water for about 1 min.

3. Hot oil 1 tbsp, stir-fry seasoning (2), add beef,

Green pepper and seasoning (3), stir-fry quickly and evenly over high fire, and serve.

Features: The finished dish is green in color and tender and smooth in taste.

Stewed beef with potatoes

Ingredients: 300g of potatoes and 400g of beef.

Accessories: 50 grams of onion, 70 grams of soybean salad oil, broth, cooking wine and refined salt.

Practice:

1 Wash and peel potatoes and cut them into hob blocks; Wash beef, cut into small cubes, blanch with boiling water, remove and drain for later use; Onions are cut into strips.

2. Heat the pot on the fire, pour the salad oil, then stir-fry the beef pieces. After the surface of the meat pieces is waterless, add cooking wine, broth and refined salt, and boil it with high fire and cook it with low fire.

3. After the beef is 89% ripe, add potatoes and cook.

Sautéed Shredded Beef with Chili Sauce

raw material

250g of beef tenderloin, celery 1 00g, shredded ginger15g, 25g of Pixian watercress, Huala powder and Sichuan salt10g, soy sauce and sesame oil10g, and oil150g.

manufacturing process

1, cut beef into 8cm filaments and celery into 4cm segments;

2. Heat the oil in the pot, stir-fry the shredded beef in the pot, add salt and shredded ginger, stir-fry continuously, add bean paste to stir-fry until the beef is dry and dark red, stir-fry until fragrant, add soy sauce, sesame oil and celery to stir-fry the shredded beef when it is crisp, and sprinkle with pepper.

The Method of Diced Beef in chili pepper

raw material

400g beef, fresh cucumber150g, peanut oil 50g, refined salt10g, starch 20g, soy sauce 40g, sugar15g, monosodium glutamate15g, scallion 30g, ginger 20g and garlic/kloc-0g. 5g, yellow rice wine15g.

manufacturing process

1, wash the beef, remove the fascia, cut it into cubes 1 cm square, and pickle it with salt and black pepper to taste.

2, cucumber washed, pedicled, seeded, and cut into cubes larger than diced beef; Peel the scallion, wash it, and cut it into diced sections; Peel ginger, wash and cut into squares; Peel garlic, wash and slice.

3. Put the pickled diced beef into a bowl, add soy sauce and starch slurry evenly, then add some oil and stir for later use.

4. In a small porcelain bowl, add beef soup, starch, soy sauce, white sugar, monosodium glutamate, scallion, ginger slices and garlic slices and blend them into powder syrup for later use.

5. Heat the wok, add peanut oil. When the wok is heated to 50%, add the pickled diced beef, stir-fry and fry evenly. When the diced beef is scattered, add the Chili sauce, stir-fry until fragrant, cook the butter, stir evenly, pour in the blended juice, stir evenly, turn it over a few times after the juice is boiled, and then take it out of the pan and serve.

Features spicy taste, tender beef, refreshing and appetizing

Tomato beef

It seems to be Wuhan food. I have eaten in Wuhan and have a deep impression.

Ingredients: beef about 500 (beef brisket is the best), tomato 1000 gram onion.

Ingredients: onion, ginger, aniseed, cooking wine, 2-3 red fruits, (clove, small huixiang, cardamom and kaempferia) a little or according to personal taste, sugar and salt (put it when it is almost cooked).

Production process: firstly, wash the beef and cut it into small pieces, boil it in boiling water for 3-4 minutes, then take it out and wash it for later use. Wash the tomato, peel it and cut it into pieces, and put it evenly at the bottom of the pot. Chop the onion and put it in the pot, and put the beef on top of the tomato and onion. Add the onion, ginger, aniseed, cooking wine, white sugar and spices. After boiling over high fire, simmer it slowly, and add salt until the meat is soft and rotten when it is cooked quickly.

Note: Don't add water, you can stew beef only with tomato juice.

Beef with garlic

Materials:

Beef tendon 1 root, onion 1 root, 2 slices of ginger, green garlic 1 root, and half a tablespoon of minced garlic.

Seasoning:

1, marinated soup 1 pot;

2. 4 tablespoons of marinade, half a tablespoon of soy sauce, sugar 1 teaspoon, sesame oil 1 tablespoon.

Practice:

1, first blanch beef tendon to remove blood, then add onion and ginger in clear water for 40 minutes, and then take it out when it is soft;

2. marinate in the marinated soup for 20 minutes, then turn off the fire, soak until the soup is slightly dry, take it out, and then change the knife to slice;

3. Shred green garlic, soak it in clear water for 10 minute, then take it out, drain it and put it into beef;

4. Mix the seasoning (2) with minced garlic, pour it on the beef, mix well and put it into a plate.

Huiguo beef

Raw materials: lean beef 250g, pea starch 45g, flour 20g, tender meat 3g, egg 1 piece, water-borne fungus 1 00g, wild pepper 50g, refined salt 3g, pepper1g, monosodium glutamate 3g and ginger juice/kloc-0.

Method:

1, Chop lean beef into fine pieces, add starch, flour, tender meat and a little salt, pepper, monosodium glutamate, cooking wine, ginger juice, etc., and stir well to make them into pieces, then roll them into pieces with a thickness of half a centimeter on the chopping board and cut them into rectangular pieces for use.

2. Set the pot on fire, and when the refined oil is put in and burned to 60% to 70% heat, fry the prepared beef slices in the pot until they are light yellow, remove them and drain them for later use.

3. Set fire to the clean pot, add proper base oil to heat it, stir-fry the wild mountain pepper, ginger slices and garlic slices, stir-fry the fungus in the water until it is cut off, then stir-fry the beef slices evenly, hook in the cooking wine, salt, pepper and monosodium glutamate to adjust the taste, and take the pot and plate.

Features: Delicate, fresh and fragrant, with strong sour and spicy flavor, suitable for wine and rice.

Key: Don't fry the beef pieces for a long time, and it won't stick.

Raw shredded beef

[raw materials]

300g beef tenderloin, Pak Lei100g, 25g fried sesame, a little coriander, refined salt, monosodium glutamate and sauce.

Oil, vinegar essence, vinegar, spicy soy sauce, sugar, white pepper, garlic paste, shredded onion and sesame oil.

[method]

1. Shred beef tenderloin, mix well with vinegar, then wash vinegar and blood in cold boiled water, and mix well with sesame seeds and various seasonings for later use; Wash the coriander, drain the water and put it at the bottom of the plate.

2. Put shredded beef tenderloin and shredded Pak Lei in the dish and mix well with coriander.

[Features]

Spicy, fresh, fragrant, slightly sweet and sour, crisp and tender in texture, unique in flavor.

Dry mixed beef

[raw materials]

Beef 1 50g, fried peanuts 1 0g, cooked chili oil10g, soy sauce 40g, onion 5g, salt1g, sugar1g, pepper powder and monosodium glutamate a little each.

[method]

1. Wash the beef, cook it in a boiling pot, take it out, cool it and cut it into pieces; Cut the onion into 2.5 cm long sections; Peanuts are ground fine.

2. Put the beef slices into a bowl, add salt and mix them to taste, then add Chili oil, white sugar, soy sauce, monosodium glutamate and pepper powder and mix them again. Finally, add onion and fried peanuts (or fried sesame seeds), mix well and put them into a plate.

[Features]

Spicy and delicious, both wine and rice are suitable.

Dry-mixed ox head meat

[raw materials]

Cow head 1 piece, appropriate amount of pepper powder, Chili oil, onion, ginger, wine, monosodium glutamate and refined salt.

[method]

1. Saw off the horns of the bull's head, scorch the leather surface with fire, and scrape off the burnt surface with a knife until there are no hairy roots. Start from the top when burning, and be careful not to burn the skin. Soak the skin soft with water after burning, scrape it clean with a knife, wash it, put the whole cow's head in a pot and cook it until it can be boned, then remove it and remove it. Keep the shape of the bull's head when removing the bone, and don't make it fall apart. Scrape it again in water, remove the unclean edges and broken parts, and wash it with water to remove the colloidal smell.

2. Add onion (whole root), ginger (broken), wine and water to boil the cow head meat, soak it in the original soup, cool it thoroughly, and then take it out to dry.

3. When eating, cut the cow's head meat into thin slices, and cut the onion into a horse's ear shape. First, mix the cow's head meat with salt and monosodium glutamate. After salinization, add the onion, pepper powder and Chili oil.

[Features]

The skin is crispy and the meat is rotten, and the taste is spicy and delicious.

[Note]

It is better to mix it with white brine soup after bone removal, or to eat it with red brine soup after bone removal. In addition, sheep's head can also be used to cook this dish.

Tendon mixed with flowers

[raw materials]

250 grams of cooked beef tendon, 25 grams of cucumber, 25 grams of winter bamboo shoots, soy sauce, vinegar, mustard (cooked), monosodium glutamate, cooking wine and sesame oil.

[method]

1. shred beef tendon; Wash cucumber and shred; Shredded winter bamboo shoots, scalded with boiling water, taken out, supercooled with cold water, and drained for later use.

2. Dish the cut ingredients and pour the good juice with various seasonings.

[Features]

Light and refreshing, with unique flavor.

Mixed spicy beef

[raw materials]

750g of beef hind leg meat, 25g of yellow rice wine, 50g of scallion 1 5g, 50g of soy sauce, 5g of sesame seed, 50g of refined salt1g, 30g of pepper, 5g of sugar, 2g of sesame oil15g, 2g of monosodium glutamate, 5g of dried Chili powder, and 5g of onion segments/kloc-0.

[method]

1. Wash the beef hind leg meat, cut it into two pieces, soak it in cold water 1 hr, then take it out, put it in a soup pot, add clear soup, onion, ginger, pepper and yellow wine, bring it to a boil, skim the froth, turn to low heat and cook it for 3 hours. When the beef is 90% rotten, take it out and let it cool.

2. Stir-fry sesame seeds and let them cool; Wash the scallion and cut it into powder; Put the dried Chili powder in a bowl, add appropriate amount of boiling water to adjust the humidity, and pour in 80% hot sesame oil and mix well. Put Zanthoxylum bungeanum in a pot, bake it to brown with low fire, take it out and grind it into powder, and mix it with Chili oil, white sugar, refined salt, monosodium glutamate, pepper powder and soy sauce to make spicy juice.

3. Cut the cooked beef into rectangular thin slices, code them in a plate, pour spicy sauce, sprinkle with cooked sesame seeds and chopped green onion, and mix well when eating.

[Features] Beef is flexible, fragrant and spicy, and it is most suitable to accompany wine.

Sliced ginger mixed with louver

[raw materials]

500 grams of tripe, shredded ginger 15 grams, onion, ginger, garlic paste, soy sauce, cooking wine, sugar, monosodium glutamate, vinegar, sesame oil and clear soup.

[method]

1. Blanch the beef louver in water, scoop it up and put it in cold water, scrape off the black film, and wash it with clean water. When the beef louver is snowy white, drain it for later use.

2. Put the wok on medium fire, add clean water, bring to a boil, add onion, ginger, beef louver and cooking wine, and cook for about 4 hours. When the beef louver reaches 80% maturity, remove and drain the soup. After cooling, cut into filaments (the finer the better).

3. Put the wok on medium fire, add clear soup, bring to a boil, add shredded beef venetian, scald it, scoop up the soup, cool it, put it on a plate, add shredded ginger, mix garlic, soy sauce, sugar, vinegar, monosodium glutamate and sesame oil into juice, and pour it on the beef venetian.

[Features] Delicious and delicious, drinking delicious food.

White-cut beef

[raw materials]

600g of beef tendon, 25g of white soy sauce, 20g of shredded red pepper, 5g of monosodium glutamate 1 g, 5g of coriander, 20g of sesame oil, 0g of garlic 1 g, 10g of salt1g, 0g of onion 10, 5g of ginger and 2 pieces of star anise.

[method]

1, Wash beef tendon, remove blood, scald it with boiling water once, put it in a pot, add clear water to submerge it, bring it to a boil on high fire, skim off the floating foam, add yellow wine, star anise, ginger (pat loose), onion and salt, cover it tightly, move it to low fire and cook it until it is crisp and rotten, and serve it with chopsticks.

2. Slice the beef, arrange it neatly in a flat plate, mix the white soy sauce, monosodium glutamate and sesame oil in a bowl, pour it on the beef slices, sprinkle with parsley, shredded red pepper and garlic, and serve.

[Features]

Beef is gray in color, original, crisp and delicious.

Stir-fried beef sausage

[raw materials]

500g of beef head, 25g of refined salt, 20g of onion, 2g of soy sauce12g, 5g of ginger slices15g, 5g of balsamic vinegar, 2g of star anise, 5g of coriander, 2g of fennel, 5g of shredded red pepper, 2g of cinnamon, 5g of sugar, 2g of clove, 5g of alum and beans.

[method]

1. Wash the head of cattle intestines with clear water, put it in a basin, add alum and refined salt and rub it repeatedly, remove mucus and yellow water, wash it, put it in a boiling water pot and scald it thoroughly, fish it out, and then wash it with clear water.

2. The wok is lit, enough water is poured into it, and it is put into the head of a cow pan. Illicium verum, cinnamon, fennel, clove and cardamom are packed in gauze bags, tied tightly, put into the wok, add onion, ginger slices and white sugar to boil, and simmer on low heat until thoroughly rotten. Take out the soup and let it cool.

3. Slice the beef intestines into filaments, put them in a dish, pour soy sauce, balsamic vinegar and sesame oil, and sprinkle with shredded red pepper and parsley.

[Features] Fragrant and delicious, especially with wine.

Pork Lungsin Chili Sauce

[raw materials]

500 grams of beef, 500 grams of beef offal (belly, liver, heart, tongue, tripe and scalp), 30 grams of crispy peanut powder, 500 grams of brine, 30 grams of soy sauce, 20 grams of sesame oil, 5 grams of pepper granules, monosodium glutamate 1 g, star anise 10 g, and pepper powder/0.

[method]

1. Wash the fresh beef and beef offal, cut the beef into 6 cm wide strips, put them in a clear water pot, boil them with high heat, remove the floating foam and take them out.

2. Put the wok on medium fire, add 500g of old brine, put in a spice bag (containing prickly ash, cinnamon and star anise), add a proper amount of water and cooking wine, put in beef and beef offal, boil with high fire, remove foam, switch to low fire18 ~ 20min, and cook until beef and beef offal are cooked.

3. Take a bowl, scoop in the original brine, add monosodium glutamate, Chili oil, pepper powder, soy sauce, and adjust to a flavor juice.

4. Cut the cooled beef and beef offal into pieces 4 cm long, 2.5 cm wide and 0.2 cm thick, mix them together, pour in the flavor juice and mix well, put them in a plate, and sprinkle with crispy peanuts and sesame oil.

[Features]

Beautiful color, tender quality, spicy and fragrant.

Beef jelly

[raw materials]

Beef100g, beef hoof 500g, balsamic vinegar10g, onion knot 20g, shredded ginger 2g, ginger block10g, yellow rice wine100g, refined salt, 4 star anise.

[method]

1. Wash beef and cut into pieces. Burn the hair on the hoof with fire, scrape and clean it, cut it into pieces along the joints with a knife, put it in a water pot, blanch it slightly, pick it up, put it in a soup pot with beef, add clear water, add onion, ginger, yellow wine and star anise, and simmer until the hoof is crisp and boneless. When the soup is thick, add refined salt to taste, remove from the fire, and pour the soup into a rectangular aluminum plate until it cools down.

2. Cut the frozen beef into pieces, put it on a plate, add shredded ginger and pour in balsamic vinegar.

Dry-mixed tripe collar

[raw materials]

500g tripe collar, lime100g, hot water1000g, and appropriate amounts of clean ginger, clean onion, pepper powder, Chili oil, monosodium glutamate, cooking wine and refined salt.

[method]

1. Stir the lime with hot water1000g, soak the tripe for 2 hours, scrape off the black skin with a knife, and wash off the lime smell with water; Cut the onion into horse ears; Cut the ginger into chunks.

2. Cook the clean tripe with water, rinse it with cold water, remove the oil and tendons from the slices, then boil it with onion, ginger, cooking wine, refined salt and water, soak it in the original soup for 2 hours, take it out and let it cool.

3. Slice the tripe into thin slices, mix well with refined salt and monosodium glutamate, add Chili oil, pepper powder and onion after salinization, and mix well.

[Features]

Spicy and tender, both wine and rice are suitable.

[Note]

If there is no lime, you can use 70% boiling water before scraping. Venetian tripe and honeycomb tripe can be mixed according to this method, and lamb tripe can also be made according to this method.

Beef loin slices with sesame sauce

[raw materials]

400g of kidney, 20g of yellow wine, 30g of sesame sauce, 40g of onion and soy sauce, 5g of ginger, 1g of monosodium glutamate 1 g, 1g of pepper, 25g of sesame oil and 5g of shredded green garlic.

[method]

1. Tear off the outer membrane of the kidney, cut it into two pieces with a knife, remove the white urine, wash it, cut the pieces into small slices, and rinse them in clean water; Wash ginger pieces, peel them and pat them loose.

2. Bring the wok to a boil, pour boiling water, add ginger, scallion and yellow wine, cook for a while, pour the loin slices, and stir them quickly. When the loin slices become discolored and bleed, immediately pour them into a colander to drain the water, remove the onions and ginger, put them in a bowl, add sesame sauce, monosodium glutamate, soy sauce, pepper, shredded green garlic and sesame oil, mix well, and serve on a plate.

[Features]

Soft and tender, not greasy, delicious and refreshing.

Hot beef with shredded pork

[raw materials]

Cooked lean beef100g, dried bean curd100g, cabbage heart100g, a little coriander, salt, soy sauce, monosodium glutamate, vinegar, spicy soy sauce and sesame oil.

[method]

1. Cut cooked beef and dried tofu into shreds, blanch them thoroughly with boiling water, take them out, supercool them with cold water, and drain the water; Wash and shred cabbage; Wash coriander and cut into half a centimeter long sections for later use; Mix salt, soy sauce, monosodium glutamate, vinegar, spicy soy sauce and sesame oil into a sauce for later use.

2. Put shredded cabbage into the dish, then put dried tofu, shredded pork and coriander in turn, and pour the juice with various seasonings.

[Features]

Delicious and palatable.

Mixed ox hoof yellow

[raw materials]

Cattle hoof 1 piece, pepper powder, Chili oil, scallion, ginger, monosodium glutamate, refined salt and wine. [method]

1. Cut part of the onion into sections and part into horse ears; Slice ginger.

2. Wash the hoof, boil it thoroughly with water, take it out and peel it, then boil it with onion and ginger slices, take it out and remove the bones (keep the shape neat), soak it in water for 1 hour, take it out, then soak it thoroughly with a small amount of onion, ginger slices, wine and water, soak it in the original soup, cool it, take it out and air it.

3. Slice the cow's hoof, mix well with salt and monosodium glutamate, add pepper powder, Chili oil and chives after salinization, and mix well.

[Features]

The taste is spicy and delicious, and the meat is crisp and tender.

[Note]

Cattle hoof yellow refers to the two petals of cattle hoof palm. In general, other parts of the hoof can be mixed with it. In addition, beef tendon can also be made by this method. It is better to use white brine soup and mix it after it is rotten. Beef hoof can be eaten with red brine soup after boneless. Sheep hoofs can also be made in this way.

Fried tripe with water

[raw materials]

500g tripe kernel, a little coriander powder, 0/5g soy sauce, a little sesame oil, salt and spicy soy sauce, and 0/0g sesame sauce/kloc.

[method]

1. Tear off the skin of the tripe, degrease it with a knife, and cut it into thick slices with a top knife.

2. Put water in the pot. When the water boils, put the belly into it, and stir it with chopsticks. When you see that the belly slices have just been rolled, remove them immediately and put them on the plate.

3. Put sesame sauce, soy sauce, salt, spicy soy sauce, sesame oil and coriander powder into a bowl, and transfer the juice into a dish filled with belly kernels.

[Features]

Crispy, spicy and exotic.

Sichuan style red bull shredded pork

[raw materials]

250g lean beef, 75g carrot, 50g celery, 50g garlic sprout, 5g shredded ginger, 20g cooking oil125g, 40g Pixian watercress, 2g Sichuan salt, 5g soy sauce, 3g pepper powder, 75g wet starch, 5g cooking wine15g sugar, and vinegar.

[method]

1. Wash beef with back willow, cut it into 4 cm long thick shreds according to transverse ribs, put it in a bowl, and mix with water, Sichuan salt and wet starch evenly; Cut carrots into 4 cm long thick filaments; Cut celery into 3 cm long sections; Cut garlic seedlings into 3 cm long sections with an oblique knife; Douban is finely ground; Mix soy sauce, sugar, vinegar and wet starch in a bowl to make juice.

Steamed beef

Raw materials:

Beef. 50 grams of cooked ham, 60 grams of water-made magnolia slices (water bamboo shoots and winter bamboo shoots).

Ingredients: salt 25 g, cooking wine 10 g, monosodium glutamate 10 g, shredded onion 40 g, shredded ginger 20 g.

Production method:

1) Slice beef, blanch it with boiling water and wash it; Ham and magnolia slices are cut into small pieces for later use.

2) Put the beef into the dish respectively, then put the ham slices, magnolia slices, shredded onion, shredded ginger, monosodium glutamate, cooking wine, refined salt, and steam for 20 minutes.

Features: the soup is delicious, beautiful in color and rich in nutrition.

Roast Beef

Ingredients: 600 grams of beef tenderloin, 50 grams of onion, 50 grams of carrot and 25 grams of celery.

Seasoning: 75g of cooking oil, fragrant leaves 1 tablet, 25g of brandy and a little pepper.

Cooking method: wash beef; Wash and chop onion, carrot and celery; Spare. Mix beef, salt, pepper, onion, celery, fragrant leaves and carrots together and marinate for about 4 hours. Heat the pan, then pour in cooking oil. When the oil temperature reaches 50%, add beef and fry until the color is the highest, and put it into a baking pan. Stir other pickled products with the remaining oil and put them on a plate.