Braised meat & stewed beef(hong shao rou lu niu rou )

Braised meat & stewed beef

Introduction:

"Because the beef fiber is thick and tough, the beef cooked at home is usually dry and firewood. There is no meat cooked in the butcher's shop, which tastes delicious. This is because the meat soup in the butcher's shop and the broth in the pot is thick and mellow. Every butcher's shop has a big iron pot, in which is the old soup used to cook meat. Months and years pass by. The soup is cooked in the pan, and the meat is cooked in the soup. The beef is naturally rich in flavor and taste. We don't have this kind of old soup at home. When cooking meat, we should put some spices at most. The beef cooked with clear soup and little water will naturally dry and send firewood. Then think of a way to solve it: when there is no old soup, you can also cook tender and moist beef. Pork and beef stew together, this is a learned practice. The advantages of this method are: the beef absorbs the fat flavor of pork, tastes tender and moist, and the pork is soft, tender and not greasy. "

Production steps:

Step 1: cut the pork into large pieces.

Step 2: blanch the cut pork in a boiling water pan and remove.

Step 3: cut the beef tendon into large pieces.

Step 4: blanch the cut beef tendon in a boiling water pan and remove it.

Step 5: add water to the pot, add beef tendon meat, ginger slices, cinnamon, star anise, fragrant leaves, Angelica dahurica, onion knot.

Step 6: put some refined salt as you like.

Step 7: pour in the right amount of wine, bring to a boil over high heat and reduce the heat for 20 minutes. After cooking, take out the beef and pour the broth into a clean basin.

Step 8: start another pot without oil. Pour in the boiled pork and stir fry over low heat until the oil comes out.

Step 9: take out the fried pork and leave the bottom oil. Pour in two tablespoons of sugar, sugar can be put more boldly. Stir fry the sugar in a small fire.

Step 10: pour in the fried pork and stir fry.

Step 11: pour in 2 tbsp soy sauce, stir fry and color pork.

Step 12: pour in the cooked beef and stir fry.

Step 13: pour in the beef broth, do not cut the meat, boil it in high heat, simmer it in low heat for 40 minutes, then collect the juice.

Materials required:

Pork: right amount

Beef tendon: right amount

Refined salt: right amount

Old style: moderate

Ginger: moderate

Cinnamon: moderate

Angelica dahurica: moderate amount

Star anise: right amount

Fragrant leaves: appropriate amount

Scallion: right amount

Sugar: right amount

Note: 1, fry sugar color to small fire fine fry, keep stir fry, such as sugar can change color slightly. 2. When making braised pork, you can put more white sugar. Pork likes sugar. 3. Stir fried pork can stir out oil, so the braised pork tastes not greasy, tender and palatable.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Hong Shao Rou Lu Niu Rou