The shoulder meat of cattle is located in the upper part of the front scapula and front legs of cattle. It consists of supraspinatus, infraspinatus, tensor forearm and lateral head muscle of triceps brachii. There is more fat in the gap between the shoulders of cattle, and the meat is fresh and tender. It consists of two pieces of meat that cross each other. The fiber is fine and the taste is smooth and tender. Suitable for stewing, roasting and stewing.

Using mint and beef shoulder, a new dish-mint and black pepper beef square was designed.

Basic production process: frying-stewing-co-frying.

Tender beef, Explosicum with thick juice coming out of the generated muscle fibers, and the cool mixture of black pepper and mint have an indescribable wonderful taste experience. No, have another piece and savor this unspeakable taste.

If you like, please look down at the specific process operation!

Beef with mint and black pepper

Preparation of ingredients:

Raw materials: frozen beef shoulder and mint leaves;

Seasoning: peanut oil, chopped black pepper, sugar, oyster sauce, soy sauce;

Precautions for buying brisket in supermarkets: (There is a well-known large supermarket, so I won't introduce that supermarket here)

At first glance: the meat is shiny and ruddy, the intramuscular fat is white, and the muscle lines are obvious.

The second touch: the ox shoulder feels strong and elastic.

Sanwen: There is a unique taste of beef similar to milk.

Food processing:

1. Cut the stems of mint leaves into sections and rinse them for later use;

2. Cut the frozen beef shoulder into 2 cm square pieces for later use before thawing;

Cooking process:

1. Heat the wok with high fire, add peanut oil, fry the diced beef in turn until the focal surface becomes discolored, and then turn it over;

2. After all the diced beef is fried until the focal surface changes color, sprinkle a layer of black pepper evenly on the surface, stir-fry until the black pepper bursts, and pour in oyster sauce and stir well. Add a proper amount of water, cover the pot and stew until the water is dry and the soup becomes thick, then pour in soy sauce, stir fry quickly, and color it to improve the taste;

3. Finally, add mint, stir fry and wrap it in soup.