Sichuan spicy braised beef ingredients: beef ribs, potatoes (or soybeans, white radish) Accessories: bean paste, aniseed, fragrant leaves, dried peppers, ginger, garlic and green onions. Production steps: Step 1: blanch the whole meat in boiling water to remove blood. Step 2: Dry the meat and cut it into 3cm pieces. Step 3: Take out the pan, heat the oil to 60%, add ginger slices and garlic slices, that is, fry the beef slices in the pan (3-5 minutes). Step 4: Put the fried beef into the pot and add clear water, with the ratio of water to beef being 5: 1. Step 5: Turn off the heat after the water boils, add aniseed, fragrant leaves (two pieces are enough), three spoonfuls of soy sauce, a little vinegar and a little sugar (rock sugar is the best) and stew for half an hour. Step 6: stew beef for half an hour, stir-fry bean paste with oil in a wok. After half an hour, pour into the steamer and add a little dried pepper (you can add a little pepper if you like hemp). Step 7: After the beef is stewed for an hour and a half, add the chopped potatoes and white onions. Stew for another half an hour to forty-five minutes until the soup turns dark red, then turn off the heat and put it in the pot. Respondents supplemented 2011-12-1811:55 with 500g of Beijing braised beef, 2g of monosodium glutamate, 5g of pepper, 5g of star anise and 5g of onion. Production process: 1. Dice beef, blanch with hot water, and drain for later use; 2. After the oil is heated, add onion and ginger until fragrant, then add spicy bean paste and stir-fry until red, then add beef pieces and stir-fry, add soy sauce, sugar, pepper, wine, monosodium glutamate and star anise, and finally add beef soaked in water, and cook slowly on low heat until the juice is thick and the meat is crisp. Characteristics of roast beef with dried tangerine peel: Dried tangerine peel has a unique aroma, which can enhance fragrance and remove fishy smell, and is most suitable for beef. Ingredients: 600g beef, onion 1 root, 2 slices ginger, star anise 1 spoon, 80g dried pepper and 80g dried tangerine peel. Accessories: Material A: 1 tablespoon fermented grains, Shaoxing wine, sugar, soy sauce, 1/4 tablespoons sauce color, chicken essence, pepper and sesame oil. Slice tangerine peel, wash onion, cut into long sections, peel ginger and shred. 2. Pour 1 cup of oil into the pot and heat it. Add beef slices, fry over low heat until the meat slices are crisp, and take out. 3. Pour out the frying oil, leave 1 tsp of oil in the pot to heat, saute the dried peppers, add the dried tangerine peel and saute until fragrant, then add the onion and ginger slices and stir well. 4. Finally, add beef slices, star anise and material A, and simmer on low heat until the soup is dry. Main ingredients of braised beef in private kitchen: sirloin accessories: ginger 1 slice, star anise 2/slice, tsaoko 1 slice, sugar 1 spoon, 2 tablespoons of bayberry wine, appropriate amount of scallion, appropriate amount of pepper: 1, beef brisket cut into pieces, and put into a large bowl. If there is a lot of blood, you can change the water and blanch it halfway. Chop 2 slices of ginger and beef and put them in a clear water pot. Continue to cook for five or six minutes after boiling. Take out the beef, rinse it, and drain it for later use. 2. Wash the pan, add two spoonfuls of oil, add the drained beef, ginger slices and onion segments, stir-fry over medium heat, while adding two spoonfuls of Myrica rubra wine, add 1 spoon of soy sauce, 1 spoon of soy sauce and 1 spoon of sugar, and stir-fry evenly. 3. Stir the beef until the color is even. Add the octagonal box of Amomum tsao-ko, bring it to a boil, transfer it to a casserole, cover the pot, and simmer for more than 2 hours until the beef is soft and rotten. Turn to high heat to collect juice. At this time, you can taste the salt and add some salt to taste. & lt/SPAN>。 & lt/p & gt； Home version of braised beef materials: beef, potatoes, carrots, seasoning: dried red pepper, ginger, onion, cinnamon, salt, five-spice powder, soy sauce, white wine, sugar, salad oil, water and starch. Practice: 1. Wash the beef, cut it into pieces, rinse it with water, and preferably drain it. 2. Grab it evenly, wrap it with plastic wrap and marinate it for about 2 hours. 3. Peel the potatoes and cut them into pieces. Wash carrots and cut them into pieces. Drain and set aside. Slice ginger for later use. After the beef is marinated, take out the cinnamon and pour out the excess water. 4. Pour a layer of salad oil into the pot. The amount of oil is more, because the beef used this time is very thin and there is not much oil. Saute shallot slices, ginger slices and dried peppers in hot oil first, then add beef and stir fry. 5. After the beef absorbs oil, pour in soy sauce and add sugar. Stir-fry evenly, pour in less than half of the water of beef and bring to a boil over medium heat. 6. After the smell of beef comes out, pour in water. There is not enough water for beef. Seasoning for the second time, adding spiced powder and salt to simmer. Make sure there are bubbles in the pot all the time, so that the beef will be crisp and rotten after 40-50 minutes, and the soup will not be consumed much. Put the potatoes and carrots in and stew for about 10 minutes. Braised beef-ingredients for children's edition recipe