Homemade spicy stewed beef(zi zhi xiang la lu niu rou )

Homemade spicy stewed beef

Introduction:

"The difference between brine and sauce: first, the choice of ingredients is different, Marinating can use animal raw materials, such as beef, chicken, duck, viscera, etc., and can also use plant raw materials, such as dried bean curd, winter bamboo shoots, etc., while sauce mainly uses animal raw materials, specifically animal meat, viscera, bone, head hoof, tail, etc.; second, marinating should keep the gravy, and the older the marinated (repeatedly used) the better the taste of the things, so The more valuable it is, the sauce used in sauce making is made on the spot. After the sauce is finished, the sauce should be concentrated and poured on the stewed dishes. Sauce cooking method is popular in the north, while brine cooking method is popular in the south, so there is the saying of "South brine North sauce". Sauce products: the spices used are high, the sauce tastes strong, and the seasoning tastes heavy. Bittern products: brine is mainly used. The quantity of seasonings and spices is low and the color is light. "

Production steps:

Step 1: cut the beef into large pieces (my tendon is about 2.5 Jin, I cut it into 6 pieces). If time permits, soak the cut beef in cold water for half an hour to produce blood. I forgot to take pictures in this step.

Step 2: cut scallion into sections and ginger into slices.

Step 3: put proper amount of water and a few pieces of ginger in the soup pot, blanch the beef tendon under cold water.

Step 4: take out the boiled beef and wash away the foam.

Step 5: start another soup pot, add appropriate amount of water (the amount of water is less than most of the beef) and spices such as scallion, ginger, star anise, Chinese prickly ash and dried pepper.

Step 6: add 2 teaspoons of soy sauce, mainly to improve color, not too much.

Step 7: add 1 tablespoon of soy sauce.

Step 8: add proper amount of cooking wine to remove fishiness.

Step 9: add more than half a spoonful of sugar to make it fresh.

Step 10: bring to a boil over high heat, turn to low heat and cook for about 15 minutes.

Step 11: after the marinade is cooked, put in the cut and washed beef.

Step 12: cover and bring to a boil over high heat. Turn to medium heat and cook for 20 minutes.

Thirteenth step: after 20 minutes, turn to a small heat for 1 hours. After half an hour of boiling, add seasoning with salt to taste.

Step 14: cover the pot and simmer until the beef is cooked (if you can't control the time, you can use chopsticks to poke the meat, and if you can poke it in, it's almost the same).

Step 15: take out the stewed beef, cool it, put it in the fresh-keeping box, pour a little soup in it, and refrigerate it for one night (more delicious)

Step 16: slice the stewed beef, pour the sauce or dip it in the sauce according to your taste.

Step 17: preserve the old marinade: take a part of the marinated soup, filter out the spices (not too much, just 2 or 300 ml), put it in the fresh-keeping box, cool it in the air, and then refrigerate it in the refrigerator. If you don't marinate any more recently, you'd better put it in the freezer for preservation. If you have time, take it out and cook it, and then continue to put it in the freezer.

Materials required:

Cattle tendon: 1200g

Scallion: right amount

Ginger slices: 3-5 slices

Fragrant leaves: 2 pieces

Dried pepper: 2 pieces

Star anise: 1

Zanthoxylum bungeanum: right amount

Tangerine peel: appropriate amount

Old style: 2 tablespoons

Raw soy sauce: 1 teaspoon

Cooking wine: 1 teaspoon

Sugar: 1 teaspoon

Salt: right amount

Notes: 1. During the process of marinated beef, the beef will shrink a lot, so the beef should be cut into large pieces and marinated. 2. 2. Blanch beef with cold water, so as to fully remove the blood foam and odor. 3. I put about 2 tablespoons of soy sauce, the color of brine is light, like the heavy color to add more soy sauce. 4. Put the stewed beef and some soup in the fridge for a night. On the one hand, it can be more delicious. On the other hand, the chilled beef is better cut into slices.

Production difficulty: ordinary

Process: brine

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Zi Zhi Xiang La Lu Niu Rou