Ingredients: 500 grams of bacon, one garlic ball, chili powder, tempeh, pepper powder?

Seasoning: tea oil, oyster sauce, chicken essence?

Method : ?

1. Steam the cured beef in a steamer for 10 minutes, take out slices, soak in warm water for a few minutes, drain and drain; ?

2. Peel and chop the garlic balls. , mince the tempeh; ?

3. Heat the tea oil in a pot and deep-fry the beef slices. ?

4. Add the minced garlic, tempeh and chili powder to the remaining oil over low heat. Stir until fragrant, pour in fried bacon and mix thoroughly; ?

5. Spray a little water and simmer, pour oyster sauce, sprinkle with pepper powder and chicken essence, mix well. The recipe of Xi'an cured beef is as follows:

Ingredients: 9000 grams of beef (lean).

250 ??grams of salt, 25 grams of fennel seeds [cumin seeds], 3 grams of star anise, 2 grams of cardamom, 12 grams of cinnamon, 9 grams of Sichuan peppercorns, and 6 grams of ginger.

Operation:

1. Raw material preparation: Cut the beef into small pieces weighing 1.5 to 2 kilograms, and cut the rear parts of the meat with a knife to make the meat It turns red easily and has a uniform salt taste.

2. Pickling: 90 kilograms of raw meat and 70 kilograms of clean water per tank in winter; 60 kilograms of raw meat and a little more water in summer. Add 500 grams of salt per 25 kilograms in winter and 500 grams per 20 kilograms in summer. The marinated meat in the vat should be stirred 4 to 5 times a day with a wooden stick in winter, and more frequently in summer. In winter, the marinated meat vat should be placed in a warm room to make the meat color easy to turn red. In summer, the vat should be placed in a cool place to avoid If the temperature is too high, the meat will spoil easily. In this way, it is marinated for at least 7 days in winter and 1 to 2 days in summer. The marinated meat is taken out with a strainer, drained, and rinsed once with clean water.

3. Ingredients: In winter, cook 90 kilograms of raw meat in each pot, use 2.5 kilograms of salt; in summer, cook 65 kilograms in each pot, use 3.5 kilograms of salt. Regardless of the season, add fennel, anise, grass fruit, Wrap cinnamon and Sichuan peppercorns in gauze, add fresh ginger slices and put them into the pot at the same time.

4. Cooking: Boil the old soup together with the new ingredients first, and clean the soup foam, then put salt on the meat, and turn the pot with a wooden stick every hour. The soup inside should be enough to submerge the meat. When the meat is cooked, add edible red coloring and the cooked meat will turn bright red. Each pot of raw meat is cooked for 8 hours before it is ready. When first cooking, use mozi charcoal to boil the broth, then simmer over charcoal fire until the meat is cooked. When the meat comes out of the pot, use the boiling soup in the pot to wash away the oil on the meat to make delicious cured beef.

Xi'an Cured Beef

There are two ways to make it, mainly in different marinating methods. I make them all with beef tendon.

The first type. Pickled in water.

Wash the beef and cut it into pieces, put a little salt and pepper in the water, put the beef into the water, change the water once a day, add salt and pepper again, and soak for 7 to 10 days

, keep it in the refrigerator.

The second type is dry pickling.

Do not wash the beef and cut it into pieces. Saute Sichuan peppercorns and salt over low heat until fragrant (I measured it last time, use 1 tablespoon of salt and less than 1/2 tablespoon of Sichuan peppercorns for 2.5 pounds of beef, don’t use too much salt, it will be salty), and the salt will turn yellow Just fine. Let cool, rub it directly on the beef without covering it, and refrigerate it for 7 days, turning it once a day.

The cooking method is the same. If you have red yeast rice, use red yeast rice (available in Chinese stores). Put 4 to 5 tablespoons of red rice (2.5 pounds of meat) in a pot of water (should be able to cover the beef), and boil over high heat for 20 minutes. , fish out the rice and use only water.

Then boil the marinated beef in water and add a few slices of ginger. Cook on low heat for 1 to 1.5 hours and it's almost done. Then take out the beef, let it cool

and then slice it.

The taste is the same without red rice, red rice is just used for coloring. Authentic bacon requires saltpeter, which is bad for humans and can cause cancer. The saltpeter can make the meat crispy. The meat cooked this way is actually very crispy and will almost melt in your mouth

The color of the meat marinated in water is authentic, that kind of pink. Although the taste of dry marinating is the same, the color of the meat is very dark, like Braised beef.

If you don't pursue the color of the meat

the taste and texture of the two methods are the same, and dry curing does not require salt

Xi'an cured beef and mutton

cured The quality standards for beef and mutton are ruddy in color, fragrant in smell, crispy in texture, fresh and salty but not salty. This standard actually includes the five elements of color, aroma, taste, shape and quality. To reach this standard, every technique and link in cooking cured beef and mutton must be mastered proficiently and confidently. In particular, the use and preparation of seasonings and the control of heat are of great significance.