Braised beef(hong shao niu rou )

Braised beef

Introduction:

"Beef is rich in protein, but low in fat. It tastes delicious and is loved by the public. Beef can nourish spleen and stomach, strengthen muscle and bone, quench thirst and stop salivation. Eating beef in cold winter can warm the stomach. It is a good tonic product in cold winter. It's getting cooler. Get ready in advance. "

Production steps:

Step 1: clean the beef brisket and cut it into pieces (2-3cm). Blanch the water in a boiling pan with cold water, bring it to a boil, take it out and clean it.

Step 2: Set Diagram of ingredients for braised beef.

Step 3: heat the stew pan and add proper amount of oil.

Step 4: after the oil is heated, add Pixian Douban sauce and soybean sauce, stir fry the red oil over low heat, and the flavor of the sauce wafts out.

Step 5: add ginger and stir fry beef until fragrant.

Step 6: add yellow rice wine, soy sauce, soy sauce, all the spices, add Beijing onion section.

Step 7: add enough boiling water at a time, add appropriate amount of sugar to taste, bring to a boil over high heat, turn to medium and small stew until the beef is completely cooked. The beef is nearly medium rare. You can add some salt according to your taste. Beef stew can be appropriate amount of more water, stew or below are very good.

Step 8: stir the braised beef and sprinkle chopped chives.

Materials required:

Beef Brisket: 750g

Ginger: 4 slices

Cinnamon: 1 segment

Caokuo: 1

Fragrant leaves: 2 pieces

Star anise: 3

Zanthoxylum bungeanum: right amount

Dry red pepper: 4

Jingcong: moderate

Chives: right amount

Salt: right amount

Soy sauce: moderate

Old style: moderate

Sugar: right amount

Yellow rice wine: right amount

Pixian bean paste: 2 tbsp

Soy sauce: 2 tbsp

Note: 1, stewed beef to add enough water, taste better. 2. I don't like spicy flavor. I don't want to add Pixian Douban sauce. If I use soybean sauce directly, the flavor of the sauce will be more prominent.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: medium spicy

Chinese PinYin : Hong Shao Niu Rou