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The most authentic way to make beef shishitou tips

Beef Shishitou tonifies the spleen and stomach, strengthens the muscles and bones, and benefits the qi and blood, awesome!

Ingredients

Beef 300g

Pork fat 70g

Lean pork 60g

Salt in moderation

Mushroom 150g

Shaoxing wine in moderation

Cock extract in moderation

Methods/Steps

1

1. Ingredients, first of all, the beef into 4 mm cubes (particles), the same pork fat is also cut into 4 mm particles, fat cut into good particles, and then use the back of the knife in accordance with the method of chopping the meat cake row a few times, in order to make the fat has a viscous, easy to dissolve the fat and oil when cooking.

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2

2. Cut the beef grain and pork fat grains mixed at a ratio of 4:1, add a proper amount of yellow wine, twisted in one direction, and then add salt, white pepper, a little chicken twisted to beat, and then the beef in the palm of the hand gently rolled into a ball.

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3

3. In a casserole dish, add an appropriate amount of cold water or stock (if you use stock, you don't need to add chicken essence to the meat, and you don't need to add pork slices to the soup), put on the fire, add the pocket mushrooms and pork slices and turn the fire on high heat and boil it over medium to medium heat for 5 minutes, and then turn the fire to low and add salt.

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4

4. low heat! Keep the soup in the casserole dish not boiling, divide the whole beef ball into 3 parts, respectively, with the palm of the right and left hand rolled into a diameter of 5.5 cm ball (made small easy to fall apart), gently into the casserole dish

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5

5. All under the finish, see the beef ball has been browned and fixed, skimming off the froth, covered with a large vegetable leaf, turn on the heat to keep the pot on medium to keep it slightly open, the Cover the casserole with a lid and cook for 5 minutes

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6

6. Open the pot, remove the leaf, add a chopped tomato and cook for another 2 minutes, turn off the heat.

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