Dish name spiced beef

raw material

A catty of beef, a piece of pepper and ginger, a little spiced cinnamon, an appropriate amount of red rice with onion and an appropriate amount of wine and sugar.

manufacturing process

1. Wash the beef and drain it. 2. Heat the pan, add oil, add five spices and water, add salt to taste, add beef, red rice and wine sugar, and then turn to slow fire until it is cooked. Take out the beef, let it cool, cut it into thin slices and serve it.

characteristic

This dish is ruddy in color, fragrant and rotten in beef, and has a long aftertaste, so it is suitable for food and wine. Second, 500 grams of pork buttocks with garlic and white meat. 50g of garlic, 50g of superior soy sauce, 2g of red oil 1 0g, 2g of salt, 50g of cold soup, 3g of brown sugar10g, 3g of spice and 3g of monosodium glutamate1g..

Wash the pork, cook it in a soup pot, then soak it in the original soup until it is warm, remove the dried water, and put it into a plate with a length of about 10 cm and a width of about 5 cm. Mash garlic, add salt and cold soup to make it into a thin paste, and make it into garlic paste. Add brown sugar and spices to the first-class soy sauce, boil it on low fire to make it thick, and add monosodium glutamate to make the replicated soy sauce. Mix mashed garlic, replicated soy sauce and red oil into a flavored juice and pour it on the sliced meat. Three, husband and wife lung slices More than 50 years ago, there were two couples, Guo Chaohua and Zhang Tianzheng, who made and sold spicy beef lung slices. The lung slices sold were actually cow scalp, beef heart, beef tongue, tripe and beef, and they did not use lungs. The husband and wife lung slices are large and thin, glutinous and tasty, spicy and delicious, tender and slag-melting.

Raw materials:

Beef, beef offal (tripe, heart tongue, dry tripe, scalp), salt-fried peanuts, brine, soy sauce, sesame powder, pepper powder, monosodium glutamate, star anise, pepper, cinnamon, Sichuan salt, white wine Chili oil.

Method:

Clean fresh beef and beef offal, and cut beef into 500g pieces;

Boil beef and beef offal in a boiling water pot until the blood is clean, take them out, put them in another pot, add old bittern, spices (including pepper, cinnamon and star anise), Sichuan salt and white wine, add clear water, boil them with high fire for about 30 minutes, then cook them with low fire for 90 minutes until the beef offal is cooked but not rotten, take out the cooked ones first, and let them cool for later use;

Boil the brine with high fire for about 10 minute, then put monosodium glutamate, Chili oil, soy sauce, pepper powder and brine into a bowl to make juice;

Beat the cooked peanuts for later use, then cut the cooled beef and beef offal into slices about 6 cm long and 3 cm wide, mix them together, pour the flavor juice and mix well, divide them into several plates, and sprinkle sesame powder and peanut powder respectively.