Spiced beef(wu xiang jiang niu rou )

Spiced beef

Introduction:

"Beef is a wonderful food with high protein and low fat. It is delicious and nutritious, so it is loved by people. There are many ways to eat beef, and the eating methods of each part are different. For example, beef stew, it's better to choose the beef brisket part. When stewing, the meat should be cut into larger pieces, which will reduce the dissolution of aromatic substances in the meat, and make the stewed meat taste more delicious than small pieces of meat. Today, I recommend the most classic way to eat beef - spiced sauce beef. Beef in brown sauce, we must select the tendon part of the cow, the tendon meat is called "meat in the Jiao Zi", it is the nourishment essence of the cow body. The anterior tendon of cattle is the most suitable, and the posterior tendon is also suitable. This part has a lot of tendons, and the sauce beef is delicious

Production steps:

Step 1: soak the tendon in cold water for 12 hours, and change the water 2-3 times.

Step 2: the soaked tendons are very clean, and the tendons are divided into two pieces. Remember: beef can't be boiled with water just like pork. So the beef must be fully soaked, the blood bubble out, there is no smell of blood. This is very important.

Step 3: This is old soup. That's what we left from the last time we made the sauced beef. It's frozen. The first time to make sauced beef, it doesn't matter. This time, remember to keep some for the next time.

Step 4: prepare the dry soy sauce. It's on sale in the supermarket.

Step 5: put 200 grams of dry soy sauce into a large bowl.

Step 6: open with proper amount of water.

Step 7: in this way, precipitation, standby.

Step 8: prepare the seasoning. It's best to grind these condiments into powder. If it's troublesome, use thirteen spices. It's OK. But be sure to add ginger powder. Don't put onions.

Step 9: put the tendon into the pressure cooker and put in the prepared seasoning

Step 10: add the seasoned dry soy sauce.

Step 11: when pouring in the dry soy sauce, use the net to drain the beans out of the dry soy sauce. No.

Step 12: add the old soup. The first time there is no old soup, so pay attention to put more water.

Step 13: position the pressure cooker and wait for the first time. It usually takes about 30 minutes.

Step 14: after cooling, open the lid, add salt (about 30g), and repeat the pressure cooker for about 30 minutes.

Step 15: cooked. Take the beef out of the pan and let it cool. It's delicious.

Step 16: cut it out, please try it.

Materials required:

Anterior tendon: 2000 g

Dry yellow sauce: 200g

Soup: 500g

Salt: right amount

Fennel: right amount

Star anise: right amount

Angelica dahurica: moderate amount

Nutmeg: right amount

Fragrant leaves: appropriate amount

Amomum villosum: right amount

Clove: right amount

Cinnamon: moderate

Zanthoxylum bungeanum: right amount

Ginger powder: right amount

Water: moderate

Note: 1, pressure cooker 2 times. 2. Don't blanch. Once the beef is blanched, it can't chew, and it will clog. 3. Be sure to buy dry yellow sauce, which has strong flavor. This prescription has been used for several years and can stand the test.

Production difficulty: simple

Technology: Sauce

Production time: several hours

Taste: Maotai flavor

Chinese PinYin : Wu Xiang Jiang Niu Rou