1. Cut beef into cubes.
Boil the water in the pot.
Put the beef in and cook over high heat for 1 minute.
Take out and wash.
2. Put the beef into the pot, add boiling water, and cover the beef by 2 inches.
Add cinnamon, fennel, scallions, ginger slices, and cooking wine.
Cook on medium heat for 1 hour.
3. Take another wok, sauté the garlic particles with a little oil until fragrant, add spicy bean paste, Sichuan peppercorns, 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 for 1 hour.
Flip several times, taste, and add soy sauce/rock sugar as appropriate.
5. Turn off the heat when the juice is thick and the meat is tender.
You must not be stingy with the fire.
It wouldn't taste good if it wasn't so crispy.
The roasting process can also make the beef more flavorful by adding 750 grams of beef shank fried with green onions (or cucumber meat), 120 grams of green onions, 50 grams of sesame seeds (roasted), 1 clove of garlic, 3 grams of minced ginger, 50 grams of soy sauce, and chili pepper
1 gram of noodles, 40 grams of soybean oil, 6 dried mushrooms, 250 grams of rice, 25 grams of rice wine, 5 grams of refined salt, 2 grams of MSG, 10 grams of rice vinegar, and 25 grams of sesame oil.
1. Wash the beef shank, remove the fascia, soak in water for 2 hours, remove, dry, cut into small cubes, then pound into thin slices, wash the green onions and cut into rolling blades.
2. Put the beef into a porcelain bowl, add sesame seeds, minced garlic, minced ginger, 25 grams of soy sauce, chili powder, rice wine, and MSG, stir evenly, and marinate to allow the seasoning to penetrate into the beef.
3. After drying the mushrooms, wash them, remove the stems and cut them into long strips.
4. Pour soybean oil into the wok, heat it up to 80% heat, add beef slices, mushroom shreds, and green onion shreds and stir-fry until cooked. Add minced garlic, rice vinegar, refined salt, and MSG, stir well, pour sesame oil, and remove from the pan.
5. When eating, just eat it with hot rice.
Boiled beef Ingredients: 250 grams of beef Accessories: celery, lettuce leaves, green garlic Seasoning: ginger, onion, garlic, bean paste, soy sauce, starch, salt, MSG, peppercorns, dried red pepper, edible oil Production process 1.
Cut the beef into slices and slurry it with a little soy sauce and water starch; 2.
Wash the celery and cut it into sections, pat the green garlic and cut it diagonally into small sections, wash the lettuce leaves and cut them into sections; 3.
Shred the onion, ginger and garlic, and chop the bean paste with a knife; 4.
Put a small amount of oil in a pot. When the oil is hot, add the chili bean paste. After frying the red oil, add onions, ginger and garlic and stir-fry for a few times. Add a small amount of water. Boil the pot and add a little salt and MSG. Then add
Remove the green vegetables and put them into a bowl. Slide the simmered meat piece by piece into the pot. When the meat changes color and is cooked, put it into the bowl together with the soup; 5.
Wash the pot and heat it up, pour the peppercorns and dried red pepper into the pot and stir-fry until crispy, then pour it onto the chopping board and crush it, then sprinkle it on the cooked meat slices; 6.
Place the pan, pour a small amount of oil, heat it up and pour it over the meat slices.
If lettuce leaves and green garlic are not available, spinach can also be used. Method 2 of boiled beef: 500 grams of beef.
Remove 100 grams from the tips of the bamboo shoots and 50 grams of garlic sprouts.
15 grams of dried chili pepper, 10 grams of soy sauce, 20 grams of Danxian bean paste, 10 grams of sour juice, 2 grams of salt, 3 grams of pepper, 75 grams of vegetable oil, 10 grams of cooking wine, 15 grams of soybean powder, and 50 grams of fresh soup.
Cut the beef into slices about 5 cm long, 3 cm wide and 0.3 cm thick. Add salt, water soybean flour and soy sauce and mix well.
Cut the lettuce tips into thin slices about 6 cm long.
Cut the garlic sprouts into sections about 4.5 cm long, and chop the Dan County watercress into fine pieces.
Put the wok on high heat, heat the oil, add the chili pepper and stir-fry until it turns dark red, take it out and chop it finely.
Add the bean paste in the pot, stir-fry the finely chopped chili peppers and artemisia shoot tips for a few times, add fresh soup, add cooking wine, soy sauce and garlic sprouts, cook until the garlic sprouts are broken, pick out the bamboo shoot tips and garlic sprouts and put them in a nest plate.
Shake the meat slices and put them into the pot. When it boils, spread them out. After they are cooked, take them out of the pot. Cover them with the dishes on the plate. Sprinkle them with minced chili pepper and Sichuan peppercorn noodles, and then pour boiling oil over them. Serve.
How to make soy sauce beef 1. Selection of ingredients: Use fresh and tender beef, supplemented by amomum villosum, cardamom, cloves, cinnamon, aniseed, and fennel.
2. Cleaning: First put the selected beef into clean water, soak it for 4 to 6 hours, soak out the congestion in the beef, wash it, then scrub it once with a scrub brush, and then run it four times with cool water.
3. Adjust the sauce: Dilute the yellow sauce with cold water, add salt and stir evenly.
4. Cooking: Put the beef into the sauce pot and cook for 1 hour. After the pot is boiled, take out the beef and remove the sauce foam from the pot.
Place bones or bamboo boards on the bottom of the pot, place lean meat and shank meat in the middle, and place old meat on the four sides. Add old soup, add auxiliary ingredients, cook over high heat for 1 hour and then press the pot.
The method of pressure cooker is to use a bamboo board to press the beef. Place a large basin filled with water on the bamboo board, or press it with a bucket of water.
5. Remove from the pot: After pressing the pot, seal the fire and cook over low heat for 6 hours.
When taking it out of the pot, make sure it is held flat with a light spatula. After the meat is taken out of the pot, it should be placed in a bamboo drawer to avoid crushing the beef in sauce. Cut it after it cools down.
It takes about 8 hours to make a pot of beef curry. Every 50 kilograms of raw beef can produce 25 kilograms of cooked meat. Ingredients for making curry beef: appropriate amount of beef, one to two onions, four or five potatoes. Seasoning: appropriate amount of raw oil, Sichuan peppercorns.
A dozen pieces, a small piece of ginger, a little white wine (or cooking wine), about 15 grams of curry powder, an appropriate amount of salt, boiling water Method: 1. Cut the beef into one-inch square pieces, shred the onion, peel the potatoes and cut them into 2 cm
into square pieces, dissolve the curry powder with 300ml boiling water and set aside; 2. Add water to the pot, add beef cubes, ginger cubes, and a little white wine, bring to a boil over high heat and remove from the stove.
Remove the ginger pieces, wash the beef and set aside; 3. Heat a large pot and add oil. When the oil is hot, add peppercorns and stir-fry until fragrant, then add onions and stir-fry.