1, beef diced. Boil the water in the pot. Put the beef in the big fire 1 min. Take out and wash.

2, beef into the pot, add boiling water, not beef 2 inches. Add cinnamon, fennel and scallion,

Ginger slices, cooking wine. Medium fire 1 hour.

3, take another wok, a little oil-fried garlic granules, add spicy bean paste, Sichuan pepper,

Stir-fry cooking wine and soy sauce for 2 minutes.

4. Add the fried sauce to the beef pot, add rock sugar and continue to cook 1 hour. between them

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 crispy. The burning process can also be used.

Make beef more tasty

fried beef with green onion

Tendon meat 750g (or cucumber meat), scallion 1 20g, sesame 50g (baked), garlic 1 petal, ginger powder 3g, soy sauce 50g, pepper noodles1gram, soybean oil 40g, dried mushrooms 6g, rice 250g, yellow rice wine.

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 scallion and cut it into rolling blades. 2. Put the beef into a porcelain bowl, add sesame seeds, minced garlic, minced ginger, 25g soy sauce, pepper noodles, yellow wine and monosodium glutamate, stir well, and pickle to make the beef seep into the seasoning. 3. After the dried mushrooms are soaked in water, they are washed, pedicled and cut into filaments. 4. Pour soybean oil into the wok, heat it to 80%, add beef slices, shredded mushrooms and shredded scallion, stir-fry until cooked, add minced garlic, rice vinegar, refined salt and monosodium glutamate, pour sesame oil, and take out. 5. When eating, eat with hot rice.

Sliced Beef in Hot Chili Oil

Ingredients: 250g of beef; Accessories: celery, lettuce leaves and green garlic; Seasonings: ginger, onion, garlic, douban hot sauce, soy sauce, starch, salt, monosodium glutamate, pepper granules, dried red pepper and edible oil.

manufacturing process

1.Slice the beef and paste it with a little soy sauce and water starch; 2. Wash celery and cut into sections, pat green garlic loosely and obliquely cut into small sections, and wash lettuce leaves and cut into sections; 3. Shred onion, ginger and garlic, and chop the douban hot sauce with a knife; 4. Sit in a pan, put a small amount of oil, add the douban spicy sauce when the oil is hot, stir-fry the red oil, add the onion, ginger and garlic for a few times, add a small amount of water, add a little salt and monosodium glutamate, then add the vegetables, take them out and put them into a bowl after the break, slide the pulped meat into the pot one by one, and put them into the bowl together with the soup when the meat is discolored and cooked; 5. Wash and heat the pot, pour the pepper and dried red pepper into the pot, stir-fry and bake until crisp, then pour them on the chopping board, crush them and sprinkle them on the cooked meat slices; 6. Sit in a pot, pour a small amount of oil, heat it and pour it on the meat slices.

If lettuce leaves and green garlic are not available, spinach is also acceptable.

Boiled beef practice 2

500 grams of beef. From bamboo shoots100g, garlic sprouts 50g. 0/5g of dried chilli/kloc-0, 20g of soy sauce10g, 20g of Danxian watercress, 2g of fermented grains juice10g, 2g of salt, 3g of pepper, 75g of vegetable oil, 0g of cooking wine10g of bean flour15g and fresh soup.

Cut beef into pieces about 5 cm long, 3 cm wide and 0.3 cm thick, add salt, bean powder and wake-up sauce and mix well. The lettuce tip is cut into thin slices about 6 cm long. Garlic seedlings are cut into sections about 4.5 cm long, and Danxian watercress is finely chopped. Put the wok on a high 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 excellent. Stir-fry the chopped pepper and Artemisia shoot tips for a few times, add fresh soup, add cooking wine, soy sauce and garlic sprouts, and cook until the garlic sprouts are broken. Pick out the bamboo shoots and garlic sprouts and put them in the nest plate. Shake the sliced meat into the pot, stir it when it boils, cook it, spoon it on the dish, sprinkle with pepper powder and pepper noodles, and then pour boiling oil.

The practice of sauce beef

1. material selection: fresh beef is selected, supplemented by Amomum villosum, cardamom, clove, cinnamon, aniseed and fennel.

2. Cleaning: First, put the selected beef into clear water, soak it for 4-6 hours, soak out the blood stasis in the beef, wash it, then brush it with a board brush 1 time, and then rinse it with cool water for 4 times.

3. sauce mixing: dilute the yellow sauce with cold water, and add salt to stir evenly.

4. Boiling: put the beef in the sauce soup pot and cook for 1 hour. After boiling, take out the beef and remove the sauce foam from the pot. Put bones or bamboo boards at the bottom of the pot, put lean meat and tendon meat in the middle, put old meat on the four sides, add the old soup stock, add auxiliary materials, cook with high heat 1 hour and then press the pot. The method of pressing the pot is to press the beef with a bamboo board, put a big basin full of water on the bamboo board, or press it with a bucket of water.

5. Take out the pot: After pressing the pot, bank up, cook for 6 hours with low fire. When taking out the pot, it is necessary to shovel it gently and hold it flat. After taking out the pot, the meat should be placed in a bamboo drawer to avoid breaking the sauce beef, and it can be cut after cooling. It takes about 8 hours to cook a pot of sauce beef, and 25 kilograms of cooked meat can be produced for every 50 kilograms of raw beef.

Curry beef's approach

Ingredients: beef, one or two onions, four or five potatoes.

Seasoning: proper amount of crude oil, more than ten pieces of pepper, a small piece of ginger, a little white wine (or cooking wine), about 0/5g of curry powder/kloc-,proper amount of salt and boiled water.

Practice:

1, cut beef into one-inch square pieces, shred onions, peel potatoes and cut into 2-cm square pieces, and melt curry powder with 300ml boiling water for later use;

2, add water to the pot, add beef, ginger, white wine a little, after the fire is boiled, move down the stove. Remove ginger pieces and wash beef for later use;

3. Put the pot on a big fire, add oil after heating, add pepper particles and stir-fry until the oil temperature is high, then add onion and stir-fry. Add beef to onion and stir fry after eating oil, then add potato pieces and stir fry together;

4. Then pour in the melted curry, stir it evenly, cover the pot and simmer on low heat, stir it from time to time, and try to decide whether to add salt according to personal taste;

5, until the potatoes are crisp and rotten, you can take the pot and put it on the plate.

Several methods of braised beef

Practice 1:

Ingredients: 500g beef, 300g radish, 20g onion, 20g ginger and 20g cooking wine, a little salt and sugar, 8g pepper, 8g monosodium glutamate and 400g peanut oil.

Practice: 1, cut the beef into pieces, cut the onion into long sections, and beat the ginger. Peel radish, cut into pieces, oil until half cooked, and take out; 2. Use boiled beef to skim off the foam, add ginger, cooking wine, salt, sugar, pepper and monosodium glutamate to adjust the flavor, and simmer until the radish is rotten.

Practice 2:

1。 Cut beef into pieces. Boil the water in the pot. Put the beef in the big fire 1 min. Take out and wash.

2。 Put the beef into the pot, add boiling water, and the beef is less than 2 inches. Add cinnamon, fennel and scallion,

Ginger slices, cooking wine. Medium fire 1 hour.

3。 Take another wok, a little oil-fried garlic granules, add spicy bean paste and Sichuan pepper,

Stir-fry cooking wine and soy sauce for 2 minutes.

4。 Add the fried sauce to the beef pot, add the crystal sugar and continue to cook 1 hour. between them

Turn it over several times, taste it, and add soy sauce/rock sugar as appropriate.

5。 Turn off the heat until the juice is thick and the meat is rotten.

You must not be stingy with the rotor. It doesn't taste good if it's not so crispy. The burning process can also be used.

Make beef more tasty.

braised beef with potatoes

Raw materials:

Beef rib, potato, vegetable oil, Pixian watercress, dried Chili Festival, whole pepper, allspice powder, monosodium glutamate, white sugar, ginger, whole green onion, chicken essence, salt, sugar color, sesame oil and coriander.

Production procedure:

1 Wash beef with boiling water and remove blood forever, and cut into small cubes; Peel potatoes and cut hob blocks.

2. Put the pan on fire, add the oil, add the watercress, whole pepper and ginger, and stew and fry repeatedly. When the watercress emits red oil, add fresh soup to boil, remove the residue, add the beef, dried Chili festival, whole garlic, five-spice powder, self-glaze and chicken essence, with a little sugar color, boil, remove the floating foam, and slow down the coal until the beef is seven-cooked. You can add a little coriander when you go.

Operation essentials:

1.When cooking this dish, the soup should be wider, and the potatoes should be gently pushed with a frying spoon at any time after being put into the pot to avoid burning the pot.

2. The fire should not be too big, otherwise the beef will not rot and the effect of cooking will not be achieved.

Sichuan style beef

Ingredients: beef breast, dried pepper, cooking wine, brown sugar, winter bamboo shoots, salt, sesame oil.

Practice:

1, beef breast cut into 1 inch square pieces, baked thoroughly with iron plate;

2. Pour oil into the pot, add dried Chili, cooking wine, brown sugar, winter bamboo shoots, salt, sesame oil and roasted beef breast, and stew thoroughly to collect dry juice.