Halal braised beef

Ingredients: 500 grams of beef.

Seasoning: 20 grams of spicy bean paste, 25 grams each of ginger, wine, and soy sauce.

Method

1) Cut the beef into pieces, blanch it in hot water and take it out.

2) Sauté the onion and ginger in an oil pan until fragrant, then add the spicy bean paste, then add the beef cubes and stir-fry and add soy sauce, sugar pepper, wine, MSG and star anise.

3) Finally, add water to soak the beef, and cook slowly over low heat until the juice is thick and the meat is crispy and fragrant.

Braised beef

Ingredients: 75 grams of beef, 10 grams of bean paste, 30 grams of white radish, 1.5 grams of pepper, 2 grams of salt, 10 grams of peanut oil, appropriate amounts of sugar and star anise.

Method

1. Cut beef ribs into pieces, blanch them in boiling water, take them out, and cut them into cubes. Cut the radish into cubes. Wrap the peppercorns and star anise with gauze.

2. Set the pot over high heat, add peanut oil and heat until it is 3 mature, add bean paste and stir-fry until the oil turns red. Add 150 grams of fresh soup, wagyu beef, spice packets, salt, and sugar and bring to a boil. Discard the foam and simmer over low heat until cooked. Blanch the radish pieces in boiling water and put them in a pot, add salt and cook until the juice is thick and the meat is tender. Take out the sachet and sprinkle with coriander when eating.

The most traditional and delicious braised beef

Ingredients: 1000 grams of beef brisket, half a green onion, 1 piece of ginger, 1 head of garlic, seasoning box: 30 peppercorns, 3 aniseeds , 2 bay leaves, 2 pieces of cinnamon, 3 tsp of dark soy sauce, 3 tsp of light soy sauce, 1 bag of sweet noodle sauce, 1 tsp of salt.

Method

1. Cut the beef brisket into large pieces, wash with water and drain.

2. Cut the green onions into 3 cm sections, smash the ginger, and wash the garlic with the skin on and set aside.

3. Put the beef brisket into the pressure cooker, add seasoning ②, seasoning box and onions, ginger and garlic.

4. Add cold water to the same level as the beef brisket and bring to a boil, then cover with a valve and use a pressure cooker to suppress it. Turn on high heat for 5 minutes, then reduce to low heat and cook for 20 minutes, then turn off the heat.

5. After the pressure cooker cools down by itself (no more rafts are added), open it, add salt, and boil over high heat for 3 minutes and then turn off the heat.

6. Before loading into the container, take out the onions, ginger, garlic and seasoning box.

Tips

1. It is recommended to cut the beef brisket into large pieces, which will shrink after cooking.

2. The salt should be added last, because the salt is iodized, and potassium iodate is added. Potassium iodate is unstable when heated and will decompose, in order to prevent the loss of iodine.

3. Onions, ginger, garlic and the seasoning box must be taken out at the end, otherwise if left for a long time, the flavor of the seasoning will be too strong and affect the aroma of the beef.

Secret Sichuan braised beef

Ingredients: Beef.

Seasoning: sugar, salt, green onion and ginger, star anise, cinnamon, strawberry, fennel, 2 cloves, cooking wine, dark soy sauce, light soy sauce, dried chili segments, bean paste, Sichuan peppercorns, rice wine, pickled pepper Appropriate amount of ginger and pickled pepper.

Method

1. Wash the beef and cut it into 2-3 cm square pieces. Add water to cover the surface of the beef and soak it for 45 minutes;

2. Pour away the soaked blood water, drain the beef, put it into a small pot, add water, pour a little cooking wine and two slices of ginger, bring to a boil over high heat, cook out the blood foam in the beef, and take out the cooked beef. , filter the broth and set aside.

3. After cleaning the pot, return to the fire, pour oil and sugar, and cook over medium-low heat. Hold the pot in one hand and hold a spatula in the other. Stir while heating. When all the sugar has melted, it turns amber. .

4. Add the beef cubes. The sugar liquid will continue to change color under the action of the hot pot. Use a spatula to mix the sugar liquid with the meat and remove evenly.

5. Leave oil in the pot, heat 80%, pour in the Pixian bean paste, stir-fry and sand it, then soak the ginger. Pour in the pickled peppers and continue to stir-fry. Pour in the beef, 1 tablespoon of dark soy sauce, and 2 tablespoons of light soy sauce and stir-fry until the color changes. At this time, reduce the heat to medium-low and stir-fry until the color becomes darker.

6. Put the fried beef into the soup pot, fill it with the freshly filtered broth to cover the ingredients, add star anise, grass fruit, cinnamon, dried chili peppercorns and other seasonings, and pour in rice wine. Bring to a boil over high heat, then reduce to low heat and simmer for 2 hours until the beef is crispy.

7. Remove from the pan and sprinkle with chopped green onion or herbs. Tips 1. When frying beef, the membrane must be removed. If you cook beef in this braised method, you don’t have to remove the tendons.

2. The simmering time depends on the condition of your own pot, but when adding soup, you must add enough at one time, and do not add water in the middle.

3. The contribution of cooking wine to braised dishes is irreplaceable. If not, you can use white wine, rice wine, or red wine instead.

4. In order to save time when making this dish, I used an electric pressure cooker and cooked it for 30 minutes. If you are not in a hurry to eat, the slow-cooked beef is more delicious. The soup stewed over low heat can be used to make beef noodles. Richer.