A friend who engaged in catering asked for it many times and didn't tell him. Frankly speaking, it is more than fun to give something that you have spent a lot of energy on to the public. Especially in the current Internet environment, knowledge is getting cheaper and cheaper. I can hide it myself, and I only have two meals a week. I hesitated for a long time and decided to write.
Most people talk about beef and ham, and I used to. Once I went to an old man who brought a plate of beef to drink with me. It is soft and juicy, chewy and has a long aftertaste. It has been confirmed that it is the flesh and blood of the ox leg. The old man asked me to guess again. After a while, I realized that it was taken from the oxtail. Asked about marinade, but refused to elaborate.
Later, I pickled myself many times, and then visited the elderly to gradually find out the dosage of each medicine. Constantly adjust the brine and finally stabilize the taste. Day after day, braised beef has become a beauty in my heart and a dream of friends from all walks of life. Buy me a drink and repeatedly ask me to pack a catty of braised beef.
Seasoning: salt, oil, soy sauce, cinnamon powder, thin yellow sauce, angelica dahurica, cardamom, fennel, pepper, aniseed, fragrant leaves, pepper, rock sugar and soy sauce.
Gourmet steps:
1, material preparation. Wash the beef tendon and cut it into 3-finger wide strips.
2. pickling. Add soy sauce and cinnamon powder (2g per catty of meat), mix well, add 200g of thin yellow sauce and 3 tablespoons of salt, and marinate in the refrigerator for 24 hours.
Note: When the beef is marinated, the knife edge must be washed down and the skin is facing up, so that the marinated beef is more delicious.
3. cleaning. After curing for 24 hours, the beef was washed with water to remove the residual spices.
4. Wash spices. Mixing Radix Angelicae Dahuricae, Fructus Amomi Rotundus, Fructus Foeniculi, Fructus Zanthoxyli, Fructus Anisi Stellati and laurel leaf, soaking and cleaning.
5. Foam. Boil beef in warm water 10-20 minutes, skim off the foam.
Note: Marinated beef will not change color after being put into the pot with warm water.
6. Stir-fry sauce. Heat the oil from the pan, the oil should be wide, add the minced onion and ginger, add the ingredients after the fragrance, and then add the thin yellow sauce to fry. At the same time, boil another pot of water, pour the fried sauce into the boiling water pot, cook for 15-20 minutes, and then take out all the ingredients.
Note: the amount of onion and ginger should be equal to the amount of sauce.
7. Sauced beef. Add pepper and rock sugar to the soup pot, grind the residue, and stew with the meat in the pressure cooker for 36 minutes. After pressing, pour it back into the pot, put some soy sauce or adjust the color. After the juice is collected from the fire, it can be cooked. You can eat it now or let it cool, seal it with plastic wrap and put it in the refrigerator. After a night, the sauce beef is more fragrant ~