Accessories: 1 piece of ginger, 2 star anise, 1 grasshopper, 1 spoon of sugar, 2 tablespoons of Yangmei wine, white onion moderate, peppercorns moderate
1 Beef brisket cut into squares, and peppercorns together in a large bowl, soak in water for about 20 minutes, soak the blood, pour off the bloody water, and the beef drained a little. If there is more blood, you can change the water once halfway through the blanching . 2 slices of ginger chopped, and beef into the pot of water, boil and continue to cook for five or six minutes, the beef will be lifted up to rinse and drain standby.
2 pan clean, add two tablespoons of oil, add the drained beef, ginger, green onion, stir-fry over medium heat, while stir-frying, pour in 2 tablespoons of Yangmei wine, add 1 tablespoon of soy sauce, 1 tablespoon of soy sauce, 1 tablespoon of sugar, stir-fry evenly.
3 the beef stir-fried to color evenly, add water not over the beef, add star anise box of fruits, boiled and transferred to the casserole pot pot, cover , turn the heat to simmer for more than 2 hours, until the beef is soft and rotten, turn the heat to collect juice. At this time you can taste the salinity, add the right amount of salt to seasoning can be.
Beef, taro, carrots, seasonings: dry red pepper, ginger, onion, cinnamon, salt, five-spice powder, soy sauce, white wine, sugar , salad oil, water, cornstarch
1 will be washed and cut into pieces of beef, rinsed with water, it is best to drain.
2Marinate the beef in soy sauce, cornstarch, white wine and cinnamon. Wrap in plastic wrap and marinate for about 2 hours.
3Peel the taro and cut it into cubes, wash the carrots and cut them into cubes as well, pass them through the water and set aside, slice the ginger and set aside. After the beef is marinated, remove the cinnamon and pour off the excess water.
4In a wok, pour a layer of salad oil. Use more oil because the beef is very lean and has very little oil. Sauté the onion, ginger and red pepper in the hot oil, then add the beef and stir-fry.
5When the beef has absorbed the oil, pour in the soy sauce and sugar. Stir fry evenly, pour in half of the water not exceeding the beef, open medium heat to boil.
6When the flavor of the beef comes out, pour in the water again, the amount of water is completely covered the beef, for the second time to season, put the five-spice powder and salt on a low flame simmer. Make sure the pot is always bubbling, so that after 40-50 minutes, the beef is crispy and the broth is not consumed much, put the taro pieces and carrot pieces into the pot, and simmer for another 10 minutes or so, then you can!
Yellow beef 1 000 grams, anise 3 grams, 100 grams of white radish, cinnamon 3 grams, 150 grams of cooked vegetable oil, 15 grams of shaoxing wine, Pixian 80 grams of soybean, sugar 10 grams of ginger and green onion 2 grams of salt 5 grams of peppercorns 40 grains of water 1500 grams.
1 selection of yellow beef with tendons wrapped (ribs better), first washed with water, cut into small pieces (1000 grams cut into 50 pieces). With a pot, add 1500 grams of water, soak for 20 minutes, poured into an aluminum pot, cook until just boiling, pick the blood foam, otherwise the dish is not refreshing.
2 ginger pat broken, green onion cut into segments, radish peeled and cut diagonally into hobnail pieces. Sugar fried into sugar color juice. Cinnamon, pepper, anise with gauze wrapped into spice packets, PI county bean paste chopped fine.
3 frying pan on the fire, put PI county bean paste, cooked vegetable oil fried excellent and flavor, add boiled beef cooking water for about 3 minutes, with a slotted spoon Pick the bean dregs do not use. Pour into the beef aluminum pot, and then in turn into the ginger, onion, wine, salt, sugar color juice, spice packets, with a small fire slowly burn 4 hours, to be beef? When the soft juice is thick, then add the radish and continue to burn for half an hour. Pick off the ginger and scallions and spice packets do not need to be, served on a plate that is ready.
Special tips: the whole process of burning with a very small fire, pay attention to burn dry soup, can not add water in the middle, so as not to affect the flavor of the mellow.
Features: This dish with the traditional Sichuan cooking method. The finished dish is savory and mellow, vegetable meat? Juice thick, fragrant, beautiful and generous, golden red color.