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How to make dry-cut beef tips
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Wash beef tendon;

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Soak in cold water for more than 2 hours in a larger container to remove blood;

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Take out the soaked beef tendon, dry the water stains on the surface, pour a little white wine on your hands and rub the beef evenly; Add 2 teaspoons of salt and continue to rub and massage to make the salt evenly distributed on the beef surface; Add star anise, pepper, cinnamon, tri-naphthalene and spiced powder, knead evenly, cover and marinate for 8 hours (or overnight);

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Put the marinated beef tendon into a casserole, add cold water to soak the beef tendon in water, boil it with strong fire, and skim off the floating foam; Add scattered ginger, pepper, star anise, tri-naphthalene and salt, and simmer on low heat 1 half hour; Special note: because beef soup will be used again, we should pay attention to the control of the amount of brine in the soup. Marinate the beef all night, just add a little salt to keep the salt taste of the beef from losing.

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Chopsticks can be inserted into the beef, immediately turn off the fire, cover it, and let the beef continue to soak in the soup brine until it cools naturally, then take it out and drain it;

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After the marinated beef is completely cooled, it will be very easy to slice it in the refrigerator for one night!

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Mix a spicy beef first: use Lanyi's secret Chili oil and add a little sugar, soy sauce, pepper powder, pepper oil, soy sauce, white sesame, monosodium glutamate and sesame oil to prepare red oil;

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Wash coriander and onion and cut into sections and shreds;

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Mix well with dry-cut beef slices;

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Dish-spicy and salty dry-cut beef is ready, very authentic Sichuan style.

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As for the beef soup with braised pork, of course it can't be wasted! Filter the soup clean, add half a white radish and simmer it into radish beef soup, sprinkle some coriander and minced garlic, put on thick sliced beef, and add some secret Chili oil from Aunt Lan, and the home-made dry-cut beef noodles will be grandly presented.