Stewed beef(lu niu rou )

Stewed beef

Introduction:

Production steps:

Step 1: wash the beef

Step 2: cut the beef into large pieces

Step 3: thaw the old brine. (heat a pot of hot water and sit the old brine in the hot water for about ten minutes. The ice and the box inside can be separated. If you feel this kind of trouble, you can use the microwave oven to sting. My family doesn't use a microwave oven.)

Step 4: add a bowl of water to the pot, pour in the old brine and heat over medium heat.

The fifth step: add salt, soy sauce, pepper, five spices, ginger, chili, Baijiu, vinegar, rock sugar, tangerine peel and other seasoning.

Step 6: bring the brine to a boil with a slightly larger fire.

Step 7: add the cut beef.

The eighth step: burn the foam on top. Turn down the simmer for more than 1 hour until you can insert it with chopsticks.

Step 9: turn off the heat and cool the pan. Put it in the refrigerator for about 12 hours to make it tasty.

Step 10: remove the chilled beef from the refrigerator and bring to a boil again.

Step 11: remove the beef and let it cool. If you cut it right away, the meat is very loose and easy to spread.

Step 12: don't throw away the brine. Remove the oil on it, wait for it to settle for a few minutes, put a filter on the fresh-keeping box, gently pour out the brine on it (if it's too heavy, I'm afraid to pour some sediment at the bottom into the fresh-keeping box), and take two-thirds of it to cool. The rest of the sediment and brine are not needed.

Step 13: cool the beef. At this time, the meat quality will become tight, and it won't be loose when cutting.

Step 14: cool the brine and freeze it in the refrigerator. It's ready for use next time.

Step 15: slice the chilled beef.

Step 16: put it on a plate with chili noodles and dip it in when eating. (ha ha, Sichuan people like chili, if you are afraid of chili, you can use it without chili.)

Materials required:

Ox tendon: one piece

Old brine: proper amount

Salt: right amount

Soy sauce: right amount

Zanthoxylum bungeanum: right amount

Five spice powder: appropriate amount

Ginger: right amount

Pepper: right amount

Baijiu: moderate amount

Vinegar: right amount

Rock sugar: right amount

Tangerine peel: appropriate amount

Note: 1, vinegar will make the beef easier to cook soft. 2, add Baijiu to make beef more tender. 3. Adding tangerine peel can remove the fishy smell better.

Production difficulty: ordinary

Process: brine

Production time: one day

Taste: slightly spicy

Chinese PinYin : Lu Niu Rou