I want to learn how to make beef mince

Cantonese beef miscellaneous

Raw materials: beef tripe, beef liver, beef lungs, beef intestines, beef heart, beef peper and other cattle offal.

Production: clean the beef mince chopped pieces, with oil, salt, soy sauce, oyster sauce, monosodium glutamate, pepper and other flavors marinated with peppercorns, star anise, five spice powder, etc., and radish with the pot with the fire slowly cooked. Eat with chili sauce.

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Niu ming production, need to "thirteen spices" as the main brine spices. Including fennel, pepper, anise, cinnamon, tangerine peel, ginger, cardamom and so on. Cattle miscellaneous tripe (cattle have four belly can be into the food, but the honeycomb belly is the most delicious), beef bladder, beef intestines, cattle cross Lee and cattle lungs

Cattle miscellaneous production is in fact very simple, but pay attention to the cleaning must be thorough, the fire must be enough (different cattle miscellaneous fire requirements are not the same, so the successive pan has a different.)

1, the soup base of beef minced meat: the main: anise, grass nuts, orange peel, cinnamon, dry chili, cumin grains, pepper face 5 grams each, two pounds of radish, refined salt, soy sauce, sugar, white wine, monosodium glutamate in moderation.

2, the practice of beef miscellaneous is very simple, its main raw materials are beef, tripe, large intestine, beef lungs, beef heart, beef peper, beef lungs and so on.

Steps: first of all, the main ingredients (beef, tripe, large intestine, beef lung, beef heart, beef louboutin pas cher, beef lung, etc.) and radish washed, the cut ingredients into the boiling water, and constantly skimmed off the froth, see the meat was white-red, filtered to the broth, and then added clean water, add radish and a good gauze bag of the pot soup (star anise, grass jelly, orange peel, cinnamon, dry chili, cumin grains, Pepper noodles, old soy sauce), with a strong fire boil about 30 minutes (pressure cooker 15 minutes), change to a small fire continue to burn 1.5 hours (pressure cooker half an hour), cook until the beef, beef mash crispy but not rotten, add refined salt, old soy sauce, sugar, white wine, monosodium glutamate can be.

Fresh beef bones, beef miscellaneous (belly, heart, tongue, scalp, etc.), 150 grams of chili oil, soy sauce, 25 grams of pepper, 4 grams of star anise, 5 grams of monosodium glutamate, peppercorns, cinnamon, 125 grams of refined salt, 50 grams of white wine.

[Practice]

1, wash the beef bones and beef mince. Beef bones broken and cattle together in a pot, add water (to the degree of submerged beef), with a high fire to boil, and constantly skimmed off the froth, see the cattle was white-red, decanting soup, beef bones, cattle still put in the pot, pouring the old brine, put people spice packages (peppercorns, cinnamon, star anise in a cloth wrapped in a good), white wine and salt, and then add about 400 grams of water, about 30 minutes of high-flame boil, change to a small fire to continue to burn 1.5 hours, cook to a crisp, clean beef, and then add salt. 5 hours, cook until the cattle crisp and not rotten, fish out to cool.

2, add monosodium glutamate, chili oil, soy sauce, pepper into a flavorful sauce.

3, will be cooled cattle mixed respectively cut into 4 cm long, 2 cm wide, 0.2 cm thick slices, mixed together, dripping into the soup is complete.

[Features]

Fine production, beautiful color, tender and fresh, spicy and fragrant, very palatable.

Key: Beef bones and beef miscellaneous must be washed repeatedly to remove the odor.

Beef hotpot is named after the main dish of beef. It is popular in all counties of Sichuan. It is eaten with a fire and dipped in a dish. It is characterized by spicy and fresh aroma, soft and sticky beef, no fishy taste, not high grade pot products, and suitable for the public. It is suitable for the general public, and its outlook varies from region to region. The flavor is spicy.

Practice is as follows:

[Ingredients/Seasoning]

Material A: Beef mince 1 catty

Onion 1

Pepper 1

Red nettle 1

Material B: Hotpot material 1 can (meatballs, slices of meat, greens optional)

Scallions less

Seasoning: 1 small bag Packet

Salt 1 tsp

Soy sauce 1 tsp

3 slices of sliced green onion