Beef in Brown Sauce(jiang niu rou )

Beef in Brown Sauce

Introduction:

"Sauced beef is an indispensable cold dish in the series of halal dishes! The color of sauce beef is red, and the taste is rich and mellow

Production steps:

Step 1: two catties of beef.

Step 2: ingredients required.

Step 3: Wang Shouyi stew a packet.

Step 4: cut the beef into pieces, soak it in water, soak it to remove the blood, and take it out for later use.

Step 5: boil a pot of boiling water, put the beef into the boiling water, skim the blood foam, take out the beef and soak it in cold water.

Step 6: heat the frying pan, heat the oil, add a spoonful of sweet flour sauce and a spoonful of bean paste, and stir fry the flavor.

Step 7: pour in water and bring to a boil.

Step 8: filter the sauce soup directly into the pressure cooker with a colander, remove the sauce residue, and make a cooked sauce. (it can also be unfiltered)

Step 9: put the beef soaked in cold water into the pressure cooker, and the water should be the same as the beef. Add scallion, ginger, star anise, cinnamon, pepper, cooking wine, soy sauce and soy sauce. Pressure valve to boil, after boiling 50 minutes is appropriate, to see personal taste.

Step 10: take out the beef, cool it, wrap it in plastic wrap and refrigerate overnight.

Step 1: find out the horizontal lines of the beef. As shown in the picture

Step 12: don't cut along the meat, cut it off. This kind of dry sauce beef can be cut very thin. Put the cut beef on the plate, and pour the chilled beef soup and the juice on the cut beef slices.

Step 13: red sauce and mellow sauce beef is finished!

Materials required:

Beef: 1000g

Scallion: right amount

Ginger: right amount

Sweet sauce: 1 tbsp

Bean paste: 1 tbsp

Star anise: right amount

Cinnamon: moderate

Cooking wine: moderate

Salt: right amount

Wang Shouyi stew: one pack

Zanthoxylum bungeanum: right amount

Soy sauce: right amount

Old style: moderate

Note: Meier whispers: 1. Beef must be soaked with water to remove blood water. 2. Blanched beef must be boiled with cold water. 3. Cooked sauce beef must be cut after cooling, otherwise it is not easy to cut. 4. When cutting sauce beef, it must be cut against silk. There is a saying: "cross cut beef, cut chicken along", hehe. 5. Boiled beef soup, after filtering, left to freeze in the refrigerator Can take out to use, do a few more times, become the legendary soup!

Production difficulty: ordinary

Technology: Sauce

Production time: several hours

Taste: Maotai flavor

Chinese PinYin : Jiang Niu Rou