working methods
1. Slice beef, then marinate it in oil for 20-30 minutes, and then marinate it in raw flour, salt or chicken powder for about 20 minutes.
2. Chop coriander and garlic and put them on a plate for later use.
3. Add mature vinegar, a few drops of sesame oil, monosodium glutamate, soy sauce and cumin powder (you can cut some fresh peppers if you like spicy food).
4. Boil a pot of boiling water and cook the marinated beef.
5. After the beef is cooked, put it into the pot with good ingredients and stir well.
1. Wash the tendon of the front leg and cut it into pieces 10cm square. Pour clear water into the pot, heat it with strong fire, put the beef in, scald it with boiling water, take it out, and soak it in cold water to make it tight.
2. Put clove, pepper, star anise, dried tangerine peel, fennel and licorice into a seasoning box (or put cinnamon and geranium directly into the pot because they are easy to get). Wash the green onions and cut them into three sections. Wash the ginger and pat it with a knife. 1 tbsp soy sauce, 1 tbsp soy sauce, 1 tbsp sugar, 2 tbsp salt, 1/2 tsp spiced powder.
3. Pour a proper amount of water into the casserole, heat it with high fire, and add spices, onion ginger, soy sauce, soy sauce, sugar and spiced powder in turn. After boiling, add beef, continue to cook with high fire for about 15 minutes, and turn to low heat until the meat is cooked. As long as you stick it with chopsticks, you can pass it smoothly. Take out the beef pieces and put them in a ventilated and cool place for about 2 hours.
4. Pour the cooled beef into the boiled soup and simmer for half an hour.
5. Take it out after stewing, let it cool and cut it into thin slices.
Cooking skills:
1, the second step of cold water soaking method is very important, try not to omit it, otherwise the cooked meat will be loose and taste slightly worse.
2. For the cooling method in the third step, if you think it takes too long, let it cool completely, but this step is also very important.
Ingredients: beef (front hoof tendon is better, with a little tendon, it tastes very biting. Except for bad mouth), yellow sauce, onion, ginger, garlic, dried Chili, cooking wine, soy sauce, soy sauce, rock sugar, salt, pepper, aniseed, fragrant leaves, cinnamon, fennel and so on.
Exercise:
1, beef is washed and cut into large pieces; Rinse with cold water after boiling water;
2. Put the washed beef pieces into the pot (without fire), add all seasonings, then pour in hot water without beef, and turn to low heat for slow stew after the fire is boiled;
3. In "Glug" ~
4, stew until the meat can be pierced with chopsticks (I stewed for about an hour and a half), save some soup. You don't need to take it out immediately after cooking. Soak for 2 or 3 hours to taste better. Slice after cooling, and cut against the texture of the meat, otherwise the meat will become loose.
Ingredients: beef tendon 1000g, red pepper 1, onion 1, ginger 1, coriander 1, pepper, aniseed and cinnamon.
Ingredients: soy sauce 1/2 tbsp, cooking wine 1 tbsp, yellow sauce 3 tbsp, refined salt 4 tbsp, sugar 1/2 tbsp.
Production method:
1, wash onion and cut into sections, peel ginger and pat it loose; Wash and shred red pepper; Wash coriander and cut into sections;
2. Wash the meat, put it in a cold water pot, boil the blood with strong fire, take it out and drain it;
3. Put the meat in a pot, heat the water until it doesn't reach the meat surface, add soy sauce, yellow sauce, salt, sugar, cooking wine, onion, ginger, pepper, aniseed and cinnamon, cook for half an hour with high fire, and then stew for more than 2 hours with low fire;
4. Take out the tenderloin, drain it, let it cool, then cut it into thin slices and put it on a plate. Finally, sprinkle with pepper and coriander.