1, will buy back the whole fresh beef keys cut into about ten centimeters of large pieces, placed in cold water to soak, repeatedly change the water a few times, to fully soak out the blood;

2, after the use of 6-8 tael wine, 6-8 tael soy sauce (to personal taste, like the taste of the heavy on the more soy sauce), a few pieces of fragrant leaves, the A packet of supermarket meat seasoning sauce, a few slices of ginger, do not need to put water, and then soak for more than an hour;

3, and finally put on high heat to boil, and then switch to a small fire stew, do not use the pressure cooker, slowly stewed out of the flavor of the more fragrant;

4, stewed naturally cooled, and then put into the refrigerator to chill. The first thing you need to do is to take out a piece each time and cut it into slices for direct consumption, the flavor of which is much better.

Method 2

Ingredients: 1 piece of beef tendon meat (about 1,000g), 100 grams of yellow sauce, 3 tablespoons of cooking wine (45ml), 1 teaspoon of peppercorns (5 grams), 1 small piece of cinnamon, 1 tablespoon of soy sauce (15ml), 2 teaspoons of salt (10 grams), 1 tablespoon of sugar (15 grams), 1 small piece of ginger, 2 aniseed, and 1 white onion

Practice:

1. Wash the surface dirt of the beef tendon meat with running water, put the whole piece into a pot of cool water over high heat, and when it boils, skim off the blood foam on the surface of the water, skimming it as it boils, for about 15 minutes or so, and then the blood in the inner part of the meat will be cleared away. Fish out the meat to drain.

2. Put the beef tendon meat into the soup pot, add hot water to completely missed the surface of the meat, put soy sauce, soy sauce, salt, sugar, cooking wine, green onion, ginger and shape into a gauze bag of peppercorns, dai miao, cinnamon, cover the lid and cook for half an hour on high heat, and then adjust the heat to simmer for more than 2 hours, and then finally uncovered the pot and simmered for 15 minutes on high heat, so that the meat pieces are uniformly flavored.

3. Fish out the beef tendon meat, set a pair of chopsticks on a large bowl, and place the meat on top to drain and cool.

4. When the beef is thoroughly cooled and the surface is tight, it is ready to be sliced. Cutting should be against the direction of the meat fibers, and bear thin slices on the plate can be.

Method 3

Beef in Sauce

Beef in Sauce [4]

Main Ingredients: Beef (calf) 1000gSeasoning: 2 tablespoons salt, 1 piece ginger, 1 tablespoon star anise, 1 tablespoon pepper, 1 tablespoon cinnamon, 1 tablespoon soya sauce, 1 tablespoon fennel, 1 tablespoon licorice, 3 green onions, 2 tablespoons sugar, 2 tablespoons sesame seeds, 2 tablespoons cloves, 3 tablespoons tangerine peel, 1/2 teaspoon five-spice powder. 2 teaspoons

Flavor: Soy sauce

Preparation time: 10 minutes

Number of people: 2

Cooking time: 60 minutes

Methods:

1. Wash the front leg of the beef keytar and cut it into 10cm square pieces. Pour water into a pot and heat it over high heat, then put the beef in and cook it slightly in the boiling water, then fish it out and soak it in cold water to tighten it.

2. Put cloves, peppercorns, star anise, orange peel, cumin and licorice into a spice box (or homemade gauze packet, cinnamon and allspice can also be put directly into the pot as they are easy to pick up). Wash and cut the scallions into three sections. Wash the ginger and break it up with a knife. 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon sugar, 2 tablespoons salt, 1/2 teaspoon five-spice powder.

3: Pour water into a casserole dish, heat it over high heat, and add the spices, green onion and ginger, soy sauce, dark soy sauce, sugar and five-spice powder in order. Bring to a boil and add the beef, continue to cook over high heat for about 15 minutes, turn to low heat until the meat is cooked. Just pierce it with chopsticks and it will go through smoothly. Remove the beef cubes and leave in a ventilated, cool place for about 2 hours.

4. Pour the cooled beef into the boiling soup and simmer over low heat for half an hour.

5, simmer well and then served, cooled and thinly sliced can be.

Cooking tips:

1, the second step in the cold water immersion method is very critical, try not to omit ha, otherwise cooked meat will be relatively loose, slightly poor taste.

2, the third step in the placement of the cooling method, if you think it is too long, as long as thoroughly cooled on the line, but this step is also very important Oh