Stewed beef

Stewed beef

Introduction:

"Beef tendon is the best food in autumn and winter. Cold food and hot food have their own flavor. "

Production steps:

Step 1: blanch the beef, remove the blood and set aside.

Step 2: put all the ingredients into a large pot, add appropriate amount of soy sauce and water, bring to a boil (the amount of water should be more than beef), taste the salty and sweet degree. Add some seasonings according to your own taste. If you like to eat black pepper, sprinkle some. The taste is also good.

Step 3: the most important one. What we pay attention to is taste. So don't rush out the meat when it's cooked. Don't move it when the engine is off. Let it soak in the marinade for more than three hours.

Step 4: take out the meat and wrap it tightly with plastic wrap or gauze, so as not to become dry in contact with the air. Keep in the refrigerator. After cooling, the slices can be thinned. If you don't pay too much attention to slicing effect, you can omit this one.

Materials required:

Beef tendon: 1000g

Rock sugar: 10

Scallion: 6 sections

Ginger: 2 slices

Garlic: 3-4 capsules

Dried pepper: 3

Star anise: 3

Tangerine peel: 2 pieces

Cooking wine: moderate

Soy sauce: right amount

Note: don't throw away the soup. Cook the noodles and pour the soup. Cut a few thin slices of beef and vegetables. It's authentic beef noodles

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: Maotai flavor