Braised sausage with beef(niu rou shao fei chang )

Braised sausage with beef

Introduction:

"Dish characteristics: fresh, fragrant, spicy, delicious. Cooking method: Shao / fry current price: 68 yuan / case production tips: beef and pig large intestine should not be cooked too well, need to maintain the taste. Ingredients: fresh beef tendon meat 400g, fresh pig large intestine 300g, ginger, garlic, millet pepper, green pepper. Seasoning: 5g Jiahao spicy fresh dew, 5g Jinba chicken juice. Method 1, beef knife, cooked standby; pig large intestine treatment, wash, knife, burn good standby. 2. Put the pot on the fire, heat the oil, stir fry the ginger, garlic and millet pepper, then stir fry the beef and fat sausage, add water and seasoning, cook gently, then add the green and red pepper to collect the juice

Production steps:

Step 1: change the beef knife, cook and reserve; wash the pig large intestine, change the knife, cook and reserve.

Step 2: put the pot on the fire, heat the oil, stir fry the ginger, garlic and millet pepper, then stir fry the beef and fat sausage, add water and seasoning, cook gently, then add the green and red pepper to collect the juice.

Step 3: beef and pig large intestine should not be cooked too well, and taste should be maintained.

Materials required:

Fresh beef tendon meat: 400g

Fresh pig large intestine: 300g

Jiahao spicy fresh dew: 5g

Jinba chicken juice: 5g

Note: beef and pig large intestine should not be cooked too well, and taste should be maintained.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: medium spicy

Chinese PinYin : Niu Rou Shao Fei Chang