Specially pressed beef

material

Ingredients beef tendon 4 kg.

Accessories pigskin 1

Seasoning salt 1 0g onion 2 ginger10g star anise10g pepper 5g cinnamon10g dried pepper 2 cooking wine 40ml soy sauce 20ml nutmeg 5g angelica dahurica 5g fragrant leaves 5g clove 4g fennel 5g salt water 40ml Amomum villosum 5g steamed fish soy sauce 20ml white wine 20ml sugar/kloc-.

The secret recipe for making pressed beef

1. Cut the beef into fist-sized pieces, put them in a pot for boiling pigskin for 5- 10 minutes, and add a little cooking wine to remove the fishy smell.

2. Take out the beef, rinse the residual floating foam with clear water, scrape off the fat on the pigskin and cut it into dices.

3. Put pepper, star anise, Amomum villosum, nutmeg, angelica dahurica, fragrant leaves, clove, cinnamon, fennel and dried chilli into a seasoning box, and beat ginger evenly.

4. Put the beef and diced pork skin into the pressure cooker, put them into the seasoning box, and add 2 slices of onion, 1 slice of ginger, 40 ml of brine juice, 20 ml of steamed fish and soy sauce, 20 ml of soy sauce and 40 ml of cooking wine.

5. Add 20 ml of high-alcohol liquor, 10 g of sugar and 10 g of salt, and add 100 ml of clear water.

6. Press the pressure cooker for 20 minutes, let it stand until it deflates naturally, then open the turned beef and press it again for 20 minutes (the power of the pressure cooker at home is different, if it is easy to crush the beef with chopsticks for the first time, take it out, and only press the beef tendon for the second time).

7. Put the marinated meat and broth into a deep enamel basin, let it cool slightly, put a plate on the meat, press a heavy object, and put it in the shade or refrigerator for more than 4 hours in winter. Press things as hard as possible, so that the meat and aspic can be firm and the taste can be elastic. I pressed them with a heavy cast iron pan all night. )

8. Scrape off the butter and cut it into thin slices. The thinner the better, the stronger. Don't worry about the meat. )

9. Serve with some Chili oil.

Cooking tips

1, beef tendon meat is the most suitable for pressed beef, with more beef tendon and stronger freezing property;

2, diced pig skin In order to increase the taste of frozen tendons, if you can buy beef tendons, you don't need pig skin;

3. Press the pressure cooker twice to make the beef more tasty;

4. The ratio of marinated sauce, steamed fish black bean oil, soy sauce and wine is my many experiences, and this taste is the best.

5, the pressure cooker does not lose water, and don't add too much water. There doesn't have to be beef, and the beef must be turned in the middle to fully taste;

6. What is suppressed must be heavy enough.