Main ingredients: beef.

Accessories: clove, pepper, star anise, dried tangerine peel, fennel, cinnamon, geranium and licorice.

Raw materials:

Cow key on the front leg 1000g

Clove, pepper, star anise, tangerine peel, fennel, cinnamon, geranium and licorice (a little each)

Onion section 3

Jiangyikuai

1 tablespoon soy sauce

Soy sauce 1 tablespoon

Sugar 1 tablespoon

2 tablespoons salt

Spiced powder 1/2 teaspoons

Exercise:

1) Wash the ox keys on the front legs and cut them into cubes of 10cm. Pour clear water into the pot, heat it with strong fire, put the beef in, scald it with boiling water, take it out, and soak it in cold water to make it tight.

2) Put clove, pepper, star anise, dried tangerine peel, fennel and licorice into a seasoning box (or put cinnamon and geranium directly into the pot because they are easy to get). Wash the green onions and cut them into three sections. Wash the ginger and pat it with a knife.

3) Pour a proper amount of water into the casserole, heat it with high fire, and add spices, onion ginger, soy sauce, soy sauce, sugar and spiced powder in turn. After boiling, add beef, continue to cook with high fire for about 15 minutes, and turn to low heat until the meat is cooked. As long as you stick it with chopsticks, you can pass it smoothly. Take out the beef pieces and put them in a ventilated and cool place for about 2 hours.

4) Pour the cooled beef into the cooked soup and simmer for half an hour. Simmer, take out, let cool and cut into thin slices.

* * The cold water immersion method in the second step is very important. Try not to omit it, otherwise the cooked meat will be loose and taste slightly worse.

* * Step 3, if you think the time is too long, let it cool completely, but this step is also very important ~ ~

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1. Material selection: fresh beef is selected, supplemented by Amomum villosum, cardamom, clove, cinnamon, aniseed and fennel.

2. Cleaning: First, soak the selected beef in clear water for 4-6 hours, soak out the blood stasis in the beef, wash it, then brush it with a board brush 1 time, and then rinse it with cold water for 4 times.

3. Mix the sauce: dilute the yellow sauce with cold water, add salt and stir well.

4. Boiling: put the beef in the sauce soup pot and cook 1 hour. After boiling, remove the beef and remove the sauce foam from the pot. Put bones or bamboo boards at the bottom of the pot, lean meat and tendon meat in the middle, old meat at the four sides, add old soup stock and auxiliary materials, cook with high fire for 1 hour, and then press the pot. The method of pressing the pot is to press the beef with a bamboo board, put a big basin full of water on the bamboo board, or use a bucket of water pressure.

5. Out of the pot: after pressing the pot, pile it up and cook it on low heat for 6 hours. When you are out of the pot, you should shovel lightly and take it flat. After cooking, the meat should be put in a bamboo drawer to avoid breaking the sauce beef, and it can be cut after cooling. It takes about 8 hours to cook a pot of sauce beef, and every 50 kilograms of raw beef can produce 25 kilograms of cooked meat.

Dolphin answer time: March 2, 200815: 02

Beef seasoned with soy sauce

Raw materials:

Beef 10 Jin, 22 of the top ten flavors (including: clove, aniseed, fennel, cinnamon, tsaoko, etc. ), a bottle of sweet noodle sauce (300-500g, adjusted according to personal taste), onion, ginger and salt.

Exercise:

1, first cut the beef into pieces of about half a catty according to the situation, cook it in a boiling pot, take it out and put it in the old soup (water can also be used instead, note: cook the meat. )。

2. Add seasoning (cut the onion into large sections, pat the ginger lightly with a knife, and put the top ten flavors into the material box), cook for about 15 minutes on high fire, and turn to low heat until the meat is cooked (test method: it can be clamped with chopsticks and passed smoothly). ]

3, pot, put it in a ventilated and cool place 12 hours or so, then boil the soup with high fire, simmer for half an hour to an hour (you can also extend the heating time according to the degree of carrion you like).

When the soup is cold, you can take it out and keep it. Slice directly when eating.

Features:

The sauce beef made by this method is rich in sauce flavor and natural in sauce color, which is by no means comparable to the sauce beef sold on the street.

2 "Sauced beef"

Raw materials:

Fresh beef tendon 10 kg, onion 500g, ginger1000g, star anise 75g, Amomum villosum 50g, clove 25g, soy sauce 2000g, cooking wine 500g and sugar 25g.

Method:

1, beef is washed and cut into cubes;

2. Peel the onion and cut it into sections;

3. Wash and peel the ginger, chop it up, mash it with a stone mortar and filter it into juice.

4. Grind star anise, Amomum villosum and clove into flour, put them in a pot, soak beef in soy sauce and cooking wine for about 4 hours, pour them into the pot, and cover the pot.

5. Boil with high fire, change to low fire, add sugar when it is about eight ripe, and the juice will be served.

Features: brownish red, long-term fresh taste.

3 "shredded beef with Beijing sauce"

Raw materials:

Tender beef 200g, onion 100g, yellow wine 5g, soy sauce 5g, starch 5g, sweet noodle sauce 10g, yellow wine 5g, sugar 15g.

Production method:

1. Cut beef, add 5g of yellow wine, 5g of soy sauce and 5g of starch, and marinate for 10 minute;

2. Shred onion and soak in water to remove spicy taste.

3. Remove the shredded beef with oil; In addition, mix 10g seasoning sweet noodle sauce, 5g yellow wine, 15g sugar with water, stir-fry with 2 tablespoons oil, and then stir-fry shredded beef.

3. Take out the soaked shredded onion, drain the water and put it in a plate, then spread the fried shredded beef and mix well when eating.

4 "beef with spiced sauce"

Raw materials:

500g of beef, 300g of vegetarian chicken, 500g of cooked lard or vegetable oil, 7.5g of black tea, fennel, spiced powder, refined salt, soy sauce, cooking wine, onion, ginger, monosodium glutamate and a little sugar.

Method:

1. Wash the eggs first, then put them in a pot and add water until they are 89% ripe. After taking it out, gently crack the eggshell for later use. Cut the vegetarian chicken into pieces and set aside.

2. Put the pot on the fire, add cooked lard or vegetable oil to heat it, then add vegetarian chicken pieces and fry until crusted, and drain the oil for later use.

3. Take 1 wok, add 2000g clean water, and add beef, onion, ginger, tea, cooking wine, refined salt, soy sauce, sugar, monosodium glutamate and spices. Bring the meat to a boil, then simmer it until it is crisp, then add vegetarian chicken and boiled eggs and cook for half an hour.

4. Slice the beef and put it in a small dish with vegetarian chicken and tea eggs, one for each person.

Features: This is a delicious home-made tea cake.