Beef is the most common food at home table, which is rich in fiber and tastes excellent. Beef muscles are firm, soft, oily and red, with a small amount of yellow fat under the skin and rich in protein and amino acids. Can improve the body's disease resistance, and is delicious for diet therapy.

Boiled beef is also called "white-cut beef". This dish can eat the original flavor of beef and is a traditional dish, which has been passed down to this day.

Specific practices and details of white-cut beef ↓

It is best to choose beef tendon or beef rib fan for white-cut beef. These two parts have muscle and meat, and they taste chewy and bursting, and they are not stuffed.

Soak beef tendon or beef rib fan in clear water for more than 30 minutes to remove blood stains on the surface, and then blanch it for 10 minute to completely clean the fishy smell and blood stains of beef.

Then add clean water to another pot, add beef tendon or beef rib fan in cold water, add onion knot and ginger slices, and cook wine. The water should be boiled without any salt, skim off the floating foam, and simmer for about 2 hours.

Use chopsticks to insert the thickest part of beef, and beef will be fine without chopsticks! Take out and control the water to cool for later use. Boiled beef soup can be made into other dishes.

Dip in white-cut beef ↓

Garlic sauce: mashed garlic+soy sauce+monosodium glutamate (this is the most traditional dip of white-cut beef)

Garlic sauce with spicy sauce: garlic+spicy fresh dew+salt+Thai pepper powder (this is the dip of the improved version of white-cut beef)

Compound dipping sauce: garlic+soy sauce+vinegar+red oil+oyster sauce+sugar+green pepper powder+coriander powder (dipping sauce for new white-cut beef)

Original sauce: chopped green onion+coriander powder+salt+monosodium glutamate+boiled beef soup (original version of white-cut beef sauce) This sauce can eat the original flavor of beef! The taste is pure ... super good.