A good dish for Chinese New Year

A good dish for Chinese New Year

Introduction:

"I went to the vegetable market the day before yesterday and bought some beef. It's very expensive. It's more than 30 yuan per kilo, and I bought more than two kilos. Yesterday, I stewed it well, and the spicy sauce mixed beef didn't taste good. It's a good dish to serve guests during the Spring Festival!"

Production steps:

Step 1: prepare the raw materials, wash the beef and cut into large pieces

Step 2: prepare the brine completely;

Step 3: put the beef and water into the pot, add ginger, boil the water, add the right amount of rice wine, cook for 3 minutes, remove and wash the blood foam;

Step 4: put the seasoning into the gauze bag, put it into the bag mouth, and rinse it thoroughly;

Step 5: put a box of bittern into the pressure cooker and melt it

Step 6: put in the beef;

Step 7: put the brine bag into the pot;

Step 8: add appropriate amount of boiling water, soy sauce, salt and five spice powder;

Step 9: cover the pot well, turn to low heat after steaming over high heat, turn off the heat in 25 minutes, soak the beef in the pot and cool naturally;

Step 10: take out the stewed beef and wash the side dishes;

Step 11: slice the beef into a bowl, wash the coriander and cut it into sections, wash the green pepper and red pepper, remove the pedicels and seeds, and shred them, peel and mince the garlic, peel and shred the green onion, and wash and shred them;

Step 12: take a bowl, add Douchi sauce, Tiancheng Yipin soy sauce, oyster sauce and sesame oil, mix well;

Step 13: put coriander, minced garlic, shredded green onion, shredded green and red pepper into the beef bowl;

Step 14: put the sauce in the bowl and mix well;

Step 15: plate and serve! ~

Materials required:

Beef: more than 2 jin

Red pepper: right amount

Coriander: moderate

Scallion: right amount

Garlic: right amount

Green pepper: right amount

Spicy Douchi sauce: right amount

Oyster sauce: right amount

Tiancheng Yipin soy sauce: right amount

Sesame oil: appropriate amount

Salt: right amount

Fragrant leaves: appropriate amount

Large material: moderate amount

Cinnamon: moderate

Dried Hawthorn: moderate

Tangerine peel: appropriate amount

Zanthoxylum bungeanum: right amount

Fennel: right amount

Five spice powder: a little

Ginger slices: right amount

Scallion section: moderate

Dried pepper: 3

Old brine: 1 box

Water: moderate

Old style: moderate

Yellow rice wine: right amount

Note: if there is no bittern, don't put it. Boil the bittern directly for another 20 minutes, and then put in the beef. After the beef is stewed, filter out the spices, and put the marinade in the refrigerator. The next time you use it, it will be bittern. The longer the time is, the stronger the flavor will be!

Production difficulty: ordinary

Process: brine

Production time: one hour

Taste: slightly spicy