Beef back to pot is a very good banquet dish. During the Spring Festival, the family will marinate some beef according to their favorite formula, have a guest, cut a plate, serve it with onions and green garlic that Wuhan people like. Onion and beef are a natural couple, and the taste is right. The sweetness of onion and the freshness and saltiness of braised beef are unparalleled. However, the spicy taste of Pixian watercress was also brought into full play after the pot burst, which complemented the unique flavor of green garlic, making this "beef back to the pot" one of the hard dishes of New Year's Eve with the bullish color.

A plate of prosperous dishes can nourish the spleen and stomach, strengthen the bones and muscles, and at the same time win a good prize, which means studying, living and working in the coming year. . By the way, don't forget the stock, it's bullish and soaring all the way.

Difficulty: intermediate

Time: 1 hour

Materials:

Practice steps:

1. Soak beef tendon in cold water for one day, changing water several times in the middle;

2. Put the soaked beef tendon meat into a pressure cooker, add aniseed, and then pour in the right amount of water;

3. Pour in the right amount of soy sauce and white wine, soybean sauce and salt;

4. Cover, turn to low heat and stew for 30 minutes after SAIC, and continue to soak for more than two hours after stewing; will

5. Cut the soaked beef into pieces, and then prepare other raw materials;

6. Heat the pan, add the right amount of oil, add the onion slices and stir fry; 7. Stir-fry the fragrance, then add the green garlic and stir-fry together; 8. Stir-fry until soft, pour in bean paste and continue to stir-fry evenly;

9. After evenly coloring, add the marinated beef slices and stir fry with a little marinade;

10. Stir-fry evenly, then add green garlic leaves and stir-fry together;

1 1. After the green garlic leaves change color, they can be put into the plate, and then sprinkle with some white sesame seeds.

Tips

1. Soak the beef tendon for a day first, and change the water several times in the middle to soak the blood out, which will taste fresher than the beef blanching;

2. In addition to the conventional aniseed, white wine is added to help remove the fishy smell when marinating beef; Soybean sauce is fresh and fragrant; Pay attention to marinating for a few hours after marinating, which is more delicious;

3. The side dishes of the beef can be arbitrary. Onions, green peppers, green garlic, garlic bolts, etc. are all good choices, but pay attention to the fact that the beef is full of flavor and the bean paste is heavy, so be careful when adding salt. I think there is no additional salt when it is full.