Dry cut beef

Dry cut beef

Introduction:

"The finished product is finished without taking pictures. Let's make it up next time. Let's take a look at the last semi-finished product. It's a bit different."

Production steps:

Step 1: 1, Niu Jianzi wash, with a knife in the positive and negative open a few knives, in order to pickle when taste.

Step 2: 2, rub salt and pepper, the amount of salt can be slightly larger.

Step 3: 3. After massage for a while, put it into a sealed bag and put it into the refrigerator. It's better to take it out 24 hours a day and night

Step 4: 4. Wash beef tendons, blanch for 3 minutes, put them in cold water, wash and set aside.

Step 5: 5. Boil all ingredients and seasonings.

Step 6: 6, beef into, boil, voltage pot 1 hour.

Step 7: 7. Take out the beef and wrap it in plastic wrap to cool. Pour the sauce soup into the fresh-keeping bag and freeze. Next time, take it out and boil it directly and use it repeatedly.

Step 8: 8, thoroughly cool slice plate.

Materials required:

Beef: 1.5 Jin

Zanthoxylum bungeanum: right amount

Salt: right amount

Ginger: right amount

Cinnamon: moderate

Star anise: right amount

Tsaokuo: moderate amount

Dried Hawthorn: moderate

Old style: moderate

Soy sauce: moderate

Rock sugar: right amount

Five spice powder: appropriate amount

Fragrant leaves: appropriate amount

Note: a series of actions behind the stewed beef are in a hurry. It may not cool completely after the stewed beef is cooked. It is a bit loose when it is cut, but it tastes delicious. A plate of dry cut beef will be wiped out in a twinkling of an eye. In addition, a small glass of Baijiu should be put in the boiled water, and the taste will be better.

Production difficulty: simple

Process: brine

Production time: several hours

Taste: spiced