[Xingyue kitchen] Xingyue private dish - braised beef(xing yue chu fang xing yue si fang cai hong shao niu rou )

[Xingyue kitchen] Xingyue private dish - braised beef

Introduction:

"The second dish is golden red in color. The beef is mellow and delicious. It's appetizing and salty. It can be used as both cooking and seasoning. The main purpose of making this dish is to make braised beef noodles. It's more delicious, so the spices are heavier. Some spices can be dispensed with if you eat them as usual. Just Shannai, star anise, clove and fennel

Production steps:

Step 1: fresh beef should be the one with tendons on both sides. Wash, put in boiling water, add a little salt and cook for half an hour.

Step 2: slice ginger. Peel the garlic.

Step 3: cut the scallion into 3 inches.

Step 4: cut Pixian Douban into small pieces for use.

Step 5: soak ginger. Soak the pepper and cut it into small pieces.

Step 6: cut the cooked beef into the size of mahjong.

Step 7: heat the vegetable oil 60% in the pan, then add garlic. Pour the ginger slices into the pan. Remove the garlic until it turns golden.

Step 8: pour the cooked beef into the pot and stir fry with oil until the surface becomes dry and yellow.

Step 9: leave oil in the pan. 80% heat, pour Pixian Douban into stir fry, and then soak ginger. Pour in the pickled pepper and stir fry.

Step 10: add beef and garlic. And ginger, etc. into the color stir fry. Add a few drops of Lee Kum Kee mushroom sauce. Rock sugar. Chicken essence. After adding water, put a small spoon of cooking wine.

Step 11: add fresh pepper. Shannai. Star anise. chinese cinnamon. Clove. round cardamom. Fennel. Cardamom. Amomum villosum. Fragrant leaves. Aucklandia. Tsaoko.

Step 12: mix the seasoning and spices well. Zoom in on the surface.

Step 13: if you have conditions at home, you'd better use an electric pressure cooker to make this dish. In this way, the dishes are more mellow and waxy. And it won't lose the oil in the cooking process. Make this dish more perfect.

Step 14: wait until the dish is ready. Pour the beef into the pot again to collect the juice. Put ginger slices in it. Spices and other impurities were picked out.

Step 15: Sprinkle scallion on the surface of the bowl.

Materials required:

Beef: 300g

Vegetable oil: 150g

Scallion: 100g

Pixian Douban: 50g

Garlic: 150g

Ginger: 50g

Rock sugar: 10g

Pickled ginger: 100g

Pickled pepper: 100g

Fresh Zanthoxylum: moderate

Cooking wine: moderate

Old style: moderate

Salt: right amount

Chicken essence: appropriate amount

Note: Fennel has strong smell, which is the best for making vegetable and bean products; Angelica dahurica for beef and mutton can remove the smell, increase the taste and make the meat tender; cinnamon for smoked meat and boiled sausage can make the meat and sausage rich in flavor and not greasy after eating for a long time; tangerine peel and Muxiang for soup can make the smell elegant and fragrant; Shannai and ginger for roast fish can not only relieve the fishy smell, but also make the fish crisp and tender When smoked chicken, duck and goose, with nutmeg and clove, it can make the smoked flavor unique and full of fragrance

Production difficulty: simple

Process: firing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Xing Yue Chu Fang Xing Yue Si Fang Cai Hong Shao Niu Rou