Perfect for autumn and winter: spiced beef(shi he yu qiu dong de jue dui mei shi wu xiang jiang niu rou )

Perfect for autumn and winter: spiced beef

Introduction:

"The weather is getting colder and colder. Beef is absolutely suitable for today's delicious food. There are many ways to make beef. We usually stew, braised in brown sauce and steamed with flour. How do we make it today? I'm going to try a new method for me. Now all the recipes have participated in the activity. If you think it's done well, please vote for it. Thank you

Production steps:

Step 1: cut the beef into large pieces, soak in water for two hours, and clean the blood blisters.

Step 2: wash the soaked beef. Does it look clean.

Step 3: if it's not too much trouble, you can make your own spices. I bought a packet of marinated beef in the supermarket, plus soy sauce.

Step 4: I polished the spice in the bittern bag a little, but it's not powder.

Step 5: wash the beef and submerge it with water. I use a casserole.

Step 6: add soy sauce and stir well.

Step 7: add the brine and stir to make it even.

Step 8: add some pepper, and then add the right amount of cooking wine.

Step 9: add the old style, if you like the dark color, add more.

Step 10: add some rock sugar.

Step 11: add a few slices of ginger.

Step 12: after adding all seasonings, mix well, cover, boil water and cook for about one and a half hours.

Step 13: make dip, add a little oil in the pan, add some Chinese prickly ash and dried pepper, and fry them in low heat.

Step 14: then throw away the pepper and pepper, and pour the oil into the prepared ginger and garlic.

Step 15: the taste of the dip can be according to your own preferences, I put some soy sauce, chili oil, chicken essence and pepper, plus the oil drenched ginger and garlic powder.

Step 16: actually, it tastes great to eat like this.

Materials required:

Beef tendon: 2 kg

Brine package: one package

Soy sauce: 150g

Cooking wine: moderate

Old style: moderate

Chicken essence: appropriate amount

Pepper: right amount

Sesame oil: right amount

Minced ginger and garlic: appropriate amount

Rock sugar: right amount

Dry pepper: right amount

Note: 1, can use soy sauce, but I did not use, also did not buy, changed to soy sauce. 2. The specific time to cook beef depends on the taste of the individual. If you like chewiness, cook less, and if you like soft, cook more. The cooked beef doesn't need to be taken out immediately. You can soak it in the soup for a few hours before slicing it. 3. I didn't make the meat taste heavy, because the light taste can be adjusted, so there's no way to make the meat taste heavy, and we also have delicious dipping materials.

Production difficulty: ordinary

Technology: Sauce

Production time: several hours

Taste: Maotai flavor

Chinese PinYin : Shi He Yu Qiu Dong De Jue Dui Mei Shi Wu Xiang Jiang Niu Rou