Spicy beef tendon and radish casserole(xiang la niu jian luo bo bao )

Spicy beef tendon and radish casserole

Introduction:

"Fragrant, spicy, fresh, refreshing and chewy"

Production steps:

Step 1: first, cut the tendon into large pieces. The size depends on your preference. Soak it in cold water and let it bleed. At least 1 hour, I started to soak 2 hours in advance, which is a red basin of blood. Pour out the blood and soak it in fresh water.

Step 2: Ingredients: dried pepper, scallion section, ginger slices, two star anise, a little prickly ash.

Step 3: put a little oil in the hot pot, because the beef itself contains a lot of animal fat, so a little oil is enough. After the oil is hot, change to low heat, add Chinese prickly ash, star anise and dry pepper, add onion and ginger after the flavor.

Step 4: stir fry the flavor and add the beef

Step 5: stir fry a few times, start to change color, pour in soy sauce, a little sugar and salt, stir fry evenly. Dry words add some water, I did not add water, pour more soy sauce, in order to color and taste

Step 6: the color is even. Turn down the heat the first time and transfer the beef to the casserole

Step 7: simmer for 40 minutes to 1 hour, the beef is soft and rotten, then add the white radish

Step 8: don't add more water when it's dry. Cover and simmer in the middle. Turn it over frequently. Radish will stick to the pot. It'll take about 20 minutes. If you like soft radish, simmer for another 10 minutes

Step 9: the color is even. Turn down the heat the first time and transfer the beef to the casserole

Step 10: simmer for 40 minutes to 1 hour, the beef is soft and rotten, then add the white radish. Mix with chopsticks.

Step 11: don't add too much water when it's dry. Cover and simmer in the middle. Turn it over frequently in the middle. Radish will stick to the pot. It'll take about 20 minutes. If you like soft radish, simmer for another 10 minutes

Materials required:

Cattle tendon: 500g

White radish: 1

Dried wild pepper: 6

Scallion: 3 sections

Ginger slices: 4

Pepper: a little

Star anise: one

Salt: a little

Soy sauce: a little

Sugar: 2 tbsp

Sesame oil: 2 tbsp

Note: it is suggested that people who like spicy food should put this kind of wild pepper. The hotter it is, the hotter it is. If they are afraid of spicy food, they should use ordinary red dry pepper, which has heavy fragrance and slight spicy. One or two pieces of star anise is enough. If there are too many spices, it will make the guests win the host and strengthen the natural flavor of beef

Production difficulty: ordinary

Process: casserole

Production time: one hour

Taste: medium spicy

Chinese PinYin : Xiang La Niu Jian Luo Bo Bao