Pingyao is located in Shanxi Province in the north of China, where many delicious foods are very popular. Pingyao beef is very famous among them. Pingyao beef has even become a landmark product in chinese national geography, which is famous all over the country and has a long history. This kind of beef product is full of color and flavor, and everyone who has eaten it likes it. The following is the detailed preparation method of this food.

The practice of Pingyao beef:

Ingredients: 2500g beef.

Seasoning: 300g of seasoning salt and appropriate amount of water; 500 grams of butter;

The practice of Pingyao beef:

1. The practice of Pingyao beef in spring and autumn: cut the beef into tofu-shaped chunks and stab three salt holes in the meat with a knife;

2. Put the meat on a pole to dry overnight, put it in a jar the next day, sprinkle salt on the meat, and marinate for 15 days.

3. Summer practice: cut the beef into bricks slightly smaller than the tofu block, and each meat thorn has 4 salt holes;

4. Put the meat on the pole. At night, open the salt eye with a wooden stick, put the salt into the salt eye, move it to a warm place and marinate it for 20 days.

5. After the meat is marinated, take an iron pot and pour it into clear water to boil. Put the meat neatly in the pot. When the pot boils again, turn to low heat and burn for about 3 hours.

6. pour the meat up and down. When the meat is not purple, add a few pounds of butter. When cooking for the sixth hour, pour the meat in the pot up and down again. After boiling for the seventh hour, turn over the pot for the third time. At the ninth hour, change the pot to a small fire and pour out all the meat oil.

7. Out of the pot: In spring and autumn, wait until the fire is extinguished to 80%, and then remove the hot air. Take it out in winter when the heat dissipates, and take it out as soon as the fire goes out in summer.

8. Brush the fished meat with a brush to ensure that it looks good, clean and beautiful, and keep it at low temperature. When eating, cut it into pieces and put it on a plate.

From the outside, the color is rosy and the shredded pork is clearly visible, which is very attractive; It tastes unambiguous: the meat is tender and fragrant, fat but not greasy, thin but not firewood, and it is effortless to chew. What's more interesting is that the beef just out of the pot can't taste without a knife, but as long as it is pulled with a knife, the rich meat flavor will suddenly come to the nose and make people salivate. Apart from "killing, salting, boiling" and other processes, Pingyao beef is very particular and special, and the raw materials are different: generally, it is not willing to use old cattle to process sauce beef, while Pingyao sauce beef is older, and the more fragrant it is, the longer it will be preserved.