Spiced beef(xiang lu niu rou )

Spiced beef

Introduction:

"Niujianzi meat, that is, the muscles on the front and rear legs of cattle, is wrapped with meat film, with hidden tendons, moderate hardness, regular lines, and beautiful patterns when cut horizontally, which is most suitable for bittern. The stewed meat is soft and chewy, and the seasonings are fully integrated into the meat. It's very fragrant and beautiful. It's very good to serve wine or cold dishes for a banquet. "

Production steps:

Step 1: wash the tendon, soak it in water for 1 hour, and change the water in the middle.

Step 2: prepare the spices.

Step 3: put the beef in the pot, pour in enough water, boil and continue to cook for about 5 minutes until all the blood comes out.

Step 4: pick up the beef and wash off the foam with water.

Step 5: put all spices, green onion, ginger, soy sauce, sugar and beef into a pressure cooker, and pour in clean water. The amount of water should not exceed that of beef. Press for 20 minutes. Put the cooled beef into the stewed soup again and simmer for 30 minutes.

Step 6: take out the beef, cool it, slice it and put it on a plate.

Step 7: great food and drink.

Materials required:

Ox tendon: one

Scallion: right amount

Fragrant leaves: appropriate amount

Zanthoxylum bungeanum: right amount

Tsaokuo: moderate amount

Star anise: right amount

Cinnamon: moderate

Ginger: right amount

Fennel: right amount

Sugar: right amount

Soy sauce: right amount

The brine can also be used to filter the food next time. The color and taste of the beef simmered in low heat are better than those cooked for the first time.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Xiang Lu Niu Rou