①

Making:

1, clean the whole beef and cut it into large pieces that can be put into the pot. 2. Boil a pot of water, put the beef in, cook for a while and then take it out for use.

3. Heat the pot, add vegetable oil, when it is half cooked, fry shallots, ginger and garlic first, pour cooking wine, add seasonings such as soy sauce and salt, add chicken soup (water is ok, hot water is the trick) and beef. Cook on high fire for 20-30 minutes, and then cook on low fire until the beef is cooked.

4. After the meat and soup are completely cooled, put them in the refrigerator and cool them thoroughly, and then take out the slices.

②

1. Cut the beef tendon meat (it must be beef tendon meat) into large pieces (about half a catty, cut into long strips along the knife), boil it with water, and skim off the foam;

2. Put ginger, onion, pepper, aniseed, cinnamon, fragrant leaves, a small amount of tree pepper and beef soup into a casserole and cook until braised;

3. 1 hour later, use chopsticks to see if you can poke the beef and put salt;

4. Add a proper amount of soup to the wok, add a little sugar, boil the soy sauce, add the beef, collect the juice from the wok, cool it and slice it.

This is the practice in the northeast, and the practice in Beijing is to fry with yellow sauce and then color it to taste.

Sichuan's practice is to put water and seasoning in the pot, add brown sugar and cook for 30-40 minutes. (No salt) When the flavor of the seasoning is ripe, put the washed beef in and cook it until it is rotten. Add salt and stew for a while. The meat marinated in this way has a particularly heavy taste and is suitable for people with heavy tastes, such as Sichuan-style liao ribs sauce beef.

Teach you another method of soaking in water: it can be used to soak chicken or eggs or pig's trotters.

Saute shallots, ginger and garlic in 2 tbsp oil. Add half a bottle of soy sauce (about 2 bowls), 2 tablespoons of cooking wine, 2 tablespoons of rock sugar, 1 tablespoon of salt, 15 cup of water, 1 bag of spiced packets when it is brown. Boil first, then simmer for 20 minutes until the fragrance overflows. The longer the soup is used, the better. As long as it is properly preserved, it can be used repeatedly.

③

Bulk beef 1 kg, spiced, cinnamon, red pond, soy sauce, soy sauce, salt, garlic powder, ginger, onion, cooking wine, pepper and fragrant leaves.

Exercise:

1: Cut the beef into large pieces and wash it.

2: Boil a pot of water, add beef, a little cooking wine and garlic powder after boiling, cook for about 5 minutes to remove impurities and blood, remove and drain.

3. Wash the pot, add beef, and then add light soy sauce, light soy sauce, sugar, salt, cooking wine, spiced, cinnamon, fragrant leaves, pepper and garlic powder respectively.

Take a whole piece of ginger and pat it loose, then add the onion, mainly because there is more cooking wine and soy sauce, but less salt and sugar. If you can, you can put some orange peels or a clove of lemon.

Add a little more water, and it is expected to completely overflow the beef. Then, after the fire boils, turn to low heat and stew for about 3 hours. Let it stay overnight. Then, cook it on low heat for 3 to 4 hours to let it taste completely. Then when the beef is cool from the fire, it can be taken out, drained and put in the refrigerator. Just take it out and slice it when you eat it.

Note: I should be willing to cut materials. Anyway, you can continue to pickle things in the future, and basically do not release water; Be sure to cook for a long time, otherwise it won't taste good; It's best to take this out overnight, but you can't soak it in salt water for too long, otherwise it will be sour. There are many ways to eat, such as dry cutting wine, or noodles below, or slicing and cooking.

④

Raw material: beef tendon

Accessories: lemon, cinnamon, osmanthus fragrans, star anise, garlic and onion.

Seasoning: beer, soy sauce, soy sauce, allspice powder, peanut oil and salt.

Exercise:

1. After the tendon is cleaned, soak it in clear water for 10 minute to remove blood.

2. After pouring off the water, put a little salt, spiced powder and two slices of lemon on the tendons and marinate them evenly for 15 minutes.

3. add water to the pot and add ginger slices.

4, marinated beef drowning.

5, cold water shower, add a little oil to the pot, add ginger and garlic and stir-fry the fragrance.

6. Add two spoonfuls of soy sauce and stir fry. Add onion, cinnamon, star anise and osmanthus and stir fry until fragrant. Add two cans of beer.

7. Add some soy sauce and soy sauce, add the blanched tendon meat, add a slice of lemon and a little salt, and boil for 45-60 minutes.

8. After completely cooling, take out the beef, spread sesame oil on the surface, wrap it with plastic wrap, refrigerate and slice it when eating.

Tips:

1. If you like spicy food, you can dry the pepper.

2. Cooking time can be controlled according to personal preference for beef taste.

⑤

(1) Selection and arrangement of raw materials: Choose fresh and frozen beef that has passed the veterinary hygiene inspection. After removing dirt, impurities and food taboos, rinse with clean water, cut into square meat pieces of about 750G, and cook with blood control.

(2) Boiling: firstly, put clear water into the boiling pot, light the fire, then put the yellow sauce and big salt into the pot according to the amount, and stir evenly with a colander. After the yellow sauce is cooked, the dregs in the yellow sauce soup are filtered out with thin reeds according to the traditional practice, and the clear sauce soup is used. This method is generally not used now, just fishing with dense nets for several times, if there are no impurities. Then put enough water to cover the beef. Boil the soup with strong fire, first beat the sauce, that is, skim off the floating foam of the soup, then put the pot mat in the bottom of the pot and press it with a shovel or a long filter screen to prevent the pot mat from floating left and right. Pot mats are made of 3. Five bamboo boards with a width of about 85cm are woven into bamboo grates. After putting the dry pot away, put it into the pot according to the tenderness of beef and the degree of eating hot pot. If the meat is old, it will burn the bottom, the top and the top. Let the soup boil for about 60 minutes with strong fire.

(3) After boiling the pot for 60min, skim the blood foam first, then add the auxiliary materials, turn the beef at the same time, add the broth, and press the pot after the broth is mixed. Pressing the pot means pressing the pot grate to prevent beef from floating and jerky. The soup should not exceed 5CM of beef, and the old soup should be supplemented with water. After boiling, simmer.

(4) When the stewed beef is turned over every 60MIN, put the old one on the pot head. After turning over, press it with a grate and continue to simmer.

(5) Boil the beef for 4-5 hours. When most of the beef is cooked, scoop it up with a sieve. When fishing, rinse the meat in the soup first, gently put the caught meat in the drawer, and pay attention to keeping the beef intact. While fishing for meat, check the maturity of beef piece by piece with bamboo chopsticks. Cooked meat is soft. When you touch it with chopsticks, the elasticity inside and outside is consistent. Immature meat is hard, red in color, and blood tendons can be seen in some sections. Undercooked beef should continue to be cooked until it is cooked. After the beef is out of the pot, it should be sent to the meat drying room in time, the air conditioner should be turned on, and the beef can be cooled down to get the finished product.