Huangjing yak broth(huang jing mao niu rou tang )

Huangjing yak broth

Introduction:

"Think of a way to get rid of that yellow essence. Huang Jing stewed lean pork, lean pork is too firewood, no one would like to eat. It's like beef stew. There is just a pile of yak meat. Cut one piece to stew Huangjing. Yak meat has a strong smell. After washing the blood water, it used wine for more than half an hour. In fact, it stayed in the refrigerator all night. Beef is not easy to be soft and rotten. Use electric stew pot to simmer slowly. How long can you simmer? After several hours, should it be soft and rotten enough? Huang Jing is a good thing. It's just as black as paint, which makes a pot of soup dark. Black soup has always been unpopular, but also, orange red is the most easy to attract people's appetite. I just hope that the green on the surface is interesting

Production steps:

Step 1: main material

Step 2: soak Rhizoma Polygonati in water until the hair is swollen

Step 3: take out, clean the impurities, and set aside the soaking solution after clarification

Step 4: soak yak meat in clean water for more than half an hour and wash off blood

Step 5: soak for 2 hours

Step 6: remove and cut into small pieces

Step 7: put the Rhizoma Polygonati, beef and ginger slices into the stew cup

Step 8: pour in the clarified soaking solution of Polygonatum

Step 9: add appropriate amount of water

Step 10: pour water into the electric stew

Step 11: put in the stew

Step 12: cover well and simmer at low temperature for more than 5 hours

Step 13: the beef is soft and rotten. Turn off the fire

Step 14: Sheng Chu

Step 15: Sprinkle with coriander

Materials required:

Polygonatum: 50g

Yak meat: 250g

Ginger slices: 4

Water: moderate

Coriander: a little

Note: yak meat has a strong smell, and long time soaking in wine can reduce the smell. Polygonatum can be eaten with beef. When eating, you can add salt according to your own taste.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Huang Jing Mao Niu Rou Tang