Beef brine tight not scattered method is as follows:

Meat to choose the right parts, beef tendon is most suitable for brining. After the meat is selected, the first whole rinse, remove the surface dirt; then cut the pieces, soak in water for about half an hour to remove blood impurities. Beef blanching with cold water in the pot, so as to fully remove the blood end and odor.

Spices do not have to be many and full, you can freely adjust according to your own preferences. Put a few slices of hawthorn in the meat pot, both cooked quickly, but also to remove the odor. The marinade time should not be too long, otherwise there is no chewy, and easy to cut, to chopsticks can be easily inserted prevail. When the marinated beef is refrigerated, it is easier to slice and mold. Be sure to remember the time precautions so that you can keep the beef chewy.

How to Make Marinated Beef

Main Ingredients: 1 kilogram of beef, five spices, cinnamon, brown sugar.

Accessories: light soy sauce, dark soy sauce, salt, garlic powder, ginger, green onion, cooking wine, pepper, sesame leaves.

Practice:

1, cut the beef into large pieces and wash it.

2, boil a pot of water, boil and put the beef and a little cooking wine and garlic powder, cook for about 5 minutes to remove debris and blood, fish out and drain.

3, clean the pot, put the beef, and then put soy sauce, soy sauce, sugar, salt, cooking wine, five spices, cinnamon, sesame leaves, pepper, garlic powder.

4, take a whole piece of ginger pat loose and put it in, and then put the scallion, mainly cooking wine and soy sauce to be more, salt, sugar a small amount. If possible, you can put a few pieces of orange peel or a clove of lemon.

5, and then add a little water, the material should be completely over the beef, and then large fire boil after turning small fire stew for about 3 hours. Remove from the heat and leave it overnight, and then boil it again over high heat and simmer it over low heat for 3 to 4 hours so that it is fully flavored. Then remove from the fire and wait for the beef to cool, you can fish out and drain the brine in the refrigerator, eat when you take out the slices on it.

6, note: to shed the material, anyway, after the marinade can continue to brine things, basically do not put water. Cooking time must be long, otherwise the inside is not flavorful. It is best to put a night to take out the most delicious, but can not soak in the brine for too long, or it will be sour rot.