Spicy sauce beef(xiang la jiang niu rou )

Spicy sauce beef

Introduction:

"Spicy, soft and tender, very delicious ~! Mom made it ~ ~ "

Production steps:

Step 1: cut the dried beef tendon into pieces.

Step 2: blanch the beef with hot water in a pressure cooker, remove the blood foam, take out a new pot of water, put it in, boil the beef, add salt and cooking wine.

Step 3: heat the oil in the pot, add pepper, star anise, fragrant leaves, cinnamon, Caogou, clove, nutmeg and other seasonings to fry.

Step 4: add scallion, ginger, garlic and stir fry until fragrant.

Step 5: add the pepper and stir fry until fragrant. Pour into the pot of beef.

Step 6: stir fry some Pixian bean paste with hot oil in another pot, and add it to the pot for cooking beef.

Step 7: wash the pan and heat it. Pour some sugar into the pan and cook slowly.

Step 8: continue to heat and stir with chopsticks. Turn off the fire as shown in the picture.

Step 9: pour the sugar color into the pot and stir fry it.

Step 10: add some monosodium glutamate, soy sauce, cover the pressure cooker, wait until the gas starts to count.

Step 11: turn off the fire in 15 minutes. Out of the pot

Materials required:

Cattle tendon: appropriate amount

Scallion: right amount

Dry pepper: right amount

Proper amount: Ginger

Garlic: right amount

White granulated sugar: right amount

Edible oil: right amount

Pixian Douban sauce: right amount

Zanthoxylum bungeanum: right amount

Star anise: right amount

Fragrant leaves: appropriate amount

Cinnamon: moderate

Tsaokuo: moderate amount

Clove: right amount

Nutmeg: right amount

Soy sauce: moderate

Cooking wine: moderate

MSG: right amount

Note: pepper, if you can't eat pepper, don't put too much.

Production difficulty: ordinary

Technology: Sauce

Production time: half an hour

Taste: medium spicy

Chinese PinYin : Xiang La Jiang Niu Rou