1, diced beef. Boil the water in the pot. Put the beef in the fire 1 min. Take it out and wash it. 2, beef into the pot, add boiling water, not beef 2 inches. Add cinnamon, fennel, onion, ginger and cooking wine. Medium fire 1 hour. 3. Take another wok, add a little garlic, add spicy bean paste, pepper, cooking wine and soy sauce and stir-fry for 2 minutes. 4. Add the fried sauce to the beef pot, add the crystal sugar and continue to cook 1 hour. In the meantime, turn it over several times, taste it and add soy sauce/rock sugar as appropriate. 5. Turn off the fire when the juice is thick and rotten. You must not be stingy with the rotor. It doesn't taste good if it's not so crisp. The burning process can also make beef more delicious.
Two: Fried beef with onion.
750g of tendon meat (or cucumber meat), 50g of onion 1 20g, 50g of sesame (roasted), 3g of garlic cloves, 3g of Jiang Mo, 50g of soy sauce, 50g of pepper noodles1g, 40g of soybean oil, 6 mushrooms, 250g of rice, 25g of yellow rice wine, 5g of refined salt and 2 of monosodium glutamate. 1. Wash beef tendon, remove fascia, soak it in clear water for 2 hours, take it out, dry it, cut it into small squares, pound it into thin slices, wash onion and cut it into curly blades. 2. Put the beef into a porcelain bowl, add sesame, minced garlic, Jiang Mo, 25g soy sauce, pepper noodles, yellow wine and monosodium glutamate, stir well, and marinate to make the beef penetrate the seasoning. 3. After soaking the dried mushrooms in water, wash them, remove their pedicels and cut them into filaments. 4. Pour soybean oil into the wok, heat it to 80%, add beef slices, shredded mushrooms and shredded onions, stir-fry until cooked, add minced garlic, rice vinegar, refined salt and monosodium glutamate, pour sesame oil and take it out. 5. When eating, eat with hot rice.
Three: Boiled beef
750g of tendon meat (or cucumber meat), 50g of onion 1 20g, 50g of sesame (roasted), 3g of garlic cloves, 3g of Jiang Mo, 50g of soy sauce, 50g of pepper noodles1g, 40g of soybean oil, 6 mushrooms, 250g of rice, 25g of yellow rice wine, 5g of refined salt and 2 of monosodium glutamate. 1. Wash beef tendon, remove fascia, soak it in clear water for 2 hours, take it out, dry it, cut it into small squares, pound it into thin slices, wash onion and cut it into curly blades. 2. Put the beef into a porcelain bowl, add sesame, minced garlic, Jiang Mo, 25g soy sauce, pepper noodles, yellow wine and monosodium glutamate, stir well, and marinate to make the beef penetrate the seasoning. 3. After soaking the dried mushrooms in water, wash them, remove their pedicels and cut them into filaments. 4. Pour soybean oil into the wok, heat it to 80%, add beef slices, shredded mushrooms and shredded onions, stir-fry until cooked, add minced garlic, rice vinegar, refined salt and monosodium glutamate, pour sesame oil and take it out. 5. When eating, eat with hot rice.
Four: Boiled beef
500 grams of beef Bamboo shoots100g, garlic bolts 50g. Dry Chili 15g, soy sauce 10g, Shanxian watercress 20g, fermented grains juice 10g, salt 2g, pepper 3g, vegetable oil 75g, cooking wine 10g, bean powder 15g, and fresh soup 50g. Cut beef into pieces about 5 cm long, 3 cm wide and 0.3 cm thick, add salt, bean flour and wake-up sauce and mix well. The lettuce tip is cut into thin slices about 6 cm long. Garlic seedlings are cut into pieces about 4.5 cm long, and Danxian watercress is chopped. Put the wok on a big fire, add oil and heat it. Stir-fry the peppers until they are dark red, take them out and chop them up. The bean sprouts in the pot are great. Stir-fry chopped pepper and bamboo shoots a few times, add fresh soup, add cooking wine, soy sauce and garlic sprouts, and cook until the garlic sprouts break. Pick out the bamboo shoots and garlic seedlings and put them in the nest plate. Shake the sliced meat into the pot, stir fry when it is boiled, scoop it up and spoon it on the dish, sprinkle with pepper powder and pepper noodles, and then pour in the boiled oil.