Slice or shred beef with sesame oil 1), shred onion, put in a large bowl, add soy sauce, cooking wine, starch, sugar, shredded ginger, Chili powder, pepper and other favorite seasonings, mix well and marinate for about half an hour. 2) Heat sesame oil in the pot, pour in pickled onion and beef, and stir fry. If you don't like spicy food, don't add Chili powder. Stewed beef brisket a) Wash a large piece of beef brisket, put it in a pot, and add fresh water that hasn't touched the beef brisket. B) Put the pot on the stove, bring it to a boil, and then turn off the fire. Take out the brisket, wash the blood and foam, cut the cooked brisket into pieces with appropriate size, add water to the pot again, pour the cut brisket, add 2-3 aniseed, and pour some cooking wine. After boiling, turn off the heat, stew for 2-3 hours, and turn off the heat. At this time, the brisket has been stewed. Put the stewed brisket in the refrigerator, and the oil slick will solidify and all will be skimmed. Stewed beef brisket can be further processed to make soup and burn potatoes. 1) 2kg of beef pieces specially used for stewing, 1 glass of red wine,1kg of fresh tomatoes (or canned tomatoes), chopped, 2 tablespoons of black pepper and 10 whole black pepper granules, and 4 cloves of garlic. 2) Pour all the ingredients except red wine into the saucepan, add salt, add water to the beef, and simmer for about 2 hours on low heat, turning it occasionally. 3) After 2 hours, pour in red wine and continue stewing for one hour or until the beef is soft and cooked. Sauced beef (cold cuts) is particularly delicious, with a lot of beef tendon. It is both waxy and tough. The trick is to add 2 cans of beer and soy sauce without adding water after bleeding. Other seasonings depend on your own taste. Always add octagon. In addition, after the pressure cooker is stewed, be sure to open the lid to collect the juice. Cut a plate in the morning and eat it with porridge. Mmm, it is delicious. The practice of sauce beef

1. Material selection: fresh beef, supplemented by Amomum villosum, cardamom, clove, cinnamon, star anise and fennel.

2. Cleaning: First, put the selected beef into clear water and soak it for 4-6 hours, then soak the blood stasis in the beef, clean it, then brush it 1 time with a board brush, and then rinse it with cold water for 4 times.

3. Sauce mixing: dilute the yellow sauce with cold water, add salt and stir well.

4. Boiling: put the beef in the sauce soup pot and cook 1 hour. After boiling, take out the beef and remove the sauce foam from the pot. Put bones or bamboo boards at the bottom of the pot, lean meat and tendon meat in the middle, old meat at the four sides, add old stock, add auxiliary materials, cook with high fire 1 hour, and then press the pot. The method of pressing the pot is to press the beef with a bamboo board, put a big basin full of water on the bamboo board, or use a bucket of water pressure.

5. Out of the pot: after pressing the pot, pile it up and cook it on low heat for 6 hours. When taking out the pot, you must shovel it gently and lay it flat. After cooking, the meat should be put in a bamboo drawer to prevent the sauce beef from breaking, and it can be cut after cooling. It takes about 8 hours to cook a pot of sauce beef, and every 50 kilograms of raw beef can produce 25 kilograms of cooked meat.

Luo Songtang's cooking method: First roast the beef, then add water to the soup pot. You prefer soup. You can add a little more, add onions and ginger. After the water boils, simmer for 1.5-2 hours (or until the meat is not too rotten and slightly cold, cut into small pieces with a knife, too rotten to form). Heat another pot with oil, add onions and cabbage. White-cut beef: whole piece of Joy Niu meat (the best part for making white-cut beef). After blanching, add water to the soup pot until there is just no meat, add onion and ginger, add cooking wine after boiling, and simmer for 2 hours (or until the meat is rotten). After cooking, cool and slice. Instead of pouring soup, add vermicelli, tofu, coriander and curry powder for curry lovers, and the delicious beef vermicelli soup will be finished. braised beef with brown sauce

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

2, beef into the pot, add boiling water, not beef 2 inches. Add cinnamon, fennel and onion,

Ginger slices, cooking wine. Medium fire 1 hour.

3. Take another wok, stir-fry garlic with a little oil, and add spicy bean paste, Sichuan pepper,

Add 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 cooking 1 hour. Between them/among 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.

First, the production method of home-cooked sauce beef:

Ingredients: beef 1 kg (preferably beef tenderloin), a little dried pepper, star anise and cinnamon, ginger and onion.

Soy sauce, cooking wine, sugar.

Practice: 1. Wash and drain the beef, and cut the beef into several large pieces. 2. Wash the pot, add water, soy sauce, sugar, dried Chili, star anise, cinnamon, cooking wine, ginger, onion (chopped green onion) and beef, and boil the meat and all seasonings with high fire. After the pot is boiled, turn to low heat and cook for 60 minutes, and take photos of the beef sauce (17 photos) (during this period, roll up the beef tendon, otherwise it will be easy to paste the pot, and use chopsticks.

Note: 1. If you don't like spicy food, don't put pepper. 2. When the weather is cool, you can soak the beef in the sauce for 3-4 hours to make the beef more tasty.

Second, the method of making sauce beef on weekends:

1. Material selection: fresh beef (2g each of Amomum villosum, Amomum cardamom, clove, cinnamon, star anise and fennel are packed into small bags with gauze), onion, ginger, a little garlic and pepper for later use.

2. Cleaning: First, put the selected beef into clear water and soak it for 4-6 hours, then soak the blood stasis in the beef, clean it, then brush it 1 time with a board brush, and then rinse it with cold water for 4 times.

3. Sugar color: put a little base oil in the wok and heat the oil. Stir-fry the sugar in the pan. You should control the heat. When you see mushroom-like foam,

Add boiling water to make it brown, and add the amount of sugar according to the amount of beef, such as 2 kg 1.

4. Cooking: put the bones or bamboo boards in the bottom of the pot, put the tender meat in the middle, put the old meat on the four sides, add boiling water, add the whole package, add more soy sauce, and cook the onion, ginger and garlic for half an hour.