Beef is rich in protein, and its amino acid composition is closer to human needs than pork, which can improve human disease resistance. It is especially suitable for people who are growing and recuperating after surgery and disease to supplement blood loss and repair tissues.

Eating beef in cold winter has the function of warming the stomach and is a good tonic in cold winter.

Chinese medicine believes that beef has the functions of invigorating the middle energizer, invigorating the spleen and stomach, strengthening bones and muscles, resolving phlegm and calming wind, quenching thirst and promoting fluid production. Suitable for people with stagnation of qi, shortness of breath, weakness of muscles and bones, anemia and yellow complexion.

0 1

Brine manufacturing materials (batch)

50g of star anise, 50g of cinnamon, 50g of galangal and 25g of pepper.

200g fennel, dried tangerine peel 1 0g, tsaoko10g, clove10g.

80g of ginger slices, 50g of chopped green onion, 50g of rock sugar150g, and 250g of salt.

One beef leg bone, 500 grams of cooking wine and 30 kilograms of clear water.

02

Salt water preparation

1. After all seasonings are washed and drained, they are wrapped with gauze together with ginger slices and green onions to make seasoning packages;

2. Take 50 grams of rock sugar, break it and fry it into sugar color;

3. Remove the blood from the calf bone with flying water, then break it and put it in the soup bucket. Add rock sugar, salt, sugar color and spice bag and add 30 Jin of water. Boil with high fire to remove floating foam, turn to low fire for 1 hour, and turn off the fire to take brine.

4. After turning off the fire, take out the seasoning bag, open it and take out the ginger and onion residue, then tie the seasoning bag tightly and put it back in the soup bucket.

03

braised beef

1, beef tendon 25kg, cut into cubes of15cm, soaked in cold water for one hour to remove blood;

2. Put the soaked beef into a pot with cold water, boil and blanch until there is no blood to squeeze out;

3. Put the blanched beef into the brine, boil it for 45 minutes, and then turn off the fire;

4. Soak beef in salt water for 6-8 hours, and then take out the finished product.

04

Salt water maintenance

1. After using the brine, let it stand and cool to remove the residue and oil slick, and put it in a container for freezing preservation.

2. Generally, a spice bag can be used twice, and the same proportion of spices must be prepared for the third use.

3. When using the marinated brine again, add seasonings such as salt, sugar and soy sauce according to the amount of ingredients.