There are three delicious ways to make beef vertebrae:
Method 1: Beef Spine Stewed with Radish
1. Thaw the beef spine and soak it in blood water, then wash it.
2. Blanch it in a pot with some ginger to remove the blood foam.
3. Put the blanched beef spine into an electric pressure cooker, add marinade, cooking wine, star anise, sesame leaves, rock sugar, green onion and ginger, and appropriate amount of water.
4. Cover and press for 30 minutes.
5. Pour the pressed beef spine back into the pot and add the pre-cut white radish pieces.
6. Cook until the radish is soft and sticky, season with a little salt and serve.
Method 2: Potato and carrot stewed beef spine
1. Beef spine clear soaked in water, and repeatedly cast the water a few times to remove the blood.
2. Put into the cold water pot, add wine, onion and ginger, pepper, star anise, etc. Boil for ten minutes, remove the blood foam. Fish out and wash and control dry.
3. Cut potatoes and carrots into chunks, put a layer of green onion leaves at the bottom of the casserole, and arrange the beef spine inside.
4. Add the right amount of water, add cooking wine, star anise, pepper, sesame leaves, green onions and ginger, a little sugar, large fire to boil, small fire and simmer for one and a half hours.
5. When the bones are almost cooked, add potato and carrot pieces, add refined salt and a fresh soy sauce and then stew for twenty minutes. The first thing you need to do is to add chicken flavor to the pot.
Method 3: Braised Beef Spine
1. Thaw the beef spine and soak it in bleeding water, wash and dry it.
2. Prepare seasonings such as green onions, ginger and garlic, dried chili peppers, star anise and cinnamon.
3. Heat the oil in a pan, add the seasonings and burst incense.
4. Add bean paste and stir fry red oil, add beef spine and stir fry evenly.
5. Add cooking wine, soy sauce, dark soy sauce and other seasonings and stir-fry well.
6. Add the appropriate amount of water, large fire boil and then turn to small fire slowly stew until cooked through.