Marinated Beef Shank(lu shui niu jian )

Marinated Beef Shank

Introduction:

"Beef tendon nutrition analysis: 1. beef is rich in protein, amino acid composition closer to the human body than pork, can improve the body's resistance to disease, for growth and development, and postoperative rehabilitation of people in the supplementary blood loss, repair tissue and so on, especially suitable for cold winter beef can warm the stomach, is the season's beneficial products; 2. beef has the Buzhong Yiqi, nourish the spleen and stomach, strong bones and muscles. It is suitable for the people with middle Qi deficiency, short breath, weak muscles and bones, anemia, long illness and yellow face. (the above content is from Baidu) "

Production steps:

Step 1: raw material: beef tendon

Step 2: cut the tendon into large pieces, blanch in boiling water, force the bleeding to the end, take out and control dry.

Step 3: Main seasonings: brine soup, star anise, cinnamon, caokuo, nutmeg, Angelica dahurica, Xiangye, clove, fennel, rock sugar, pepper, salt, ginger, cooking wine. (there is no old bittern soup, the seasoning can be increased appropriately, and the old soy sauce and raw soy sauce should be added for seasoning.)

Step 4: put the small pieces (nutmeg, fennel, Angelica dahurica, clove) into the seasoning bag.

Step 5: set the soup pot on the fire and add all seasonings except the bittern soup and salt.

Step 6: put the boiled beef tendon into the water and boil it over high heat, then turn it to low bittern.

Step 7: make small bittern for about 1.5 hours (use chopsticks to prick through) and add appropriate amount of salt. Put in salt, then make sauce over low heat for 10 minutes, turn off the heat and soak.

Step 8: cool naturally, take out slices and put them on a plate.

Materials required:

Beef: moderate

Cooking wine: moderate

Star anise: right amount

Cinnamon: moderate

Tsaokuo: moderate amount

Nutmeg: right amount

Angelica dahurica: moderate amount

Clove: right amount

Fennel: right amount

Rock sugar: right amount

Pepper: right amount

Ginger: right amount

Salt: right amount

Laolu soup: right amount

Note: About Laolu soup: the older the marinade is, the more fragrant it is, because after cooking food and changing spices for many times, the soluble protein and flavor components in the marinade become more and more, which makes it a strong flavor Laolu. Preservation of old bittern soup: after each bittern, use a filter to filter out the solid matter in it, then boil it again, cool it and store it in the refrigerator freezer. When you want to marinate, add soy sauce, ginger, garlic, spices and rock sugar. Of course, there is water! After such a few times, you will be surprised to find that your old marinade is more and more mellow and fragrant, and the marinated things will become super simple for you!

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: Maotai flavor

Chinese PinYin : Lu Shui Niu Jian