White cut beef

White cut beef

Introduction:

"This dish tastes salty, fresh and spicy. It's suitable for drinking and eating."

Production steps:

Step 1: put 3-5 pieces of geranium leaves, 1 pinch of fennel, 1 pinch of prickly ash, 4-6 pieces of pepper, 1 small piece of cinnamon (as big as the tail finger), 1 star anise, 4-6 pieces of ginger and 1 green onion in the pot. Put beef in the pot and bring the water to a boil over medium low heat;

Step 2: skim the foam away with a fence during the cooking process, and then stick the chopsticks into the beef from time to time until the beef doesn't bleed. The whole process should take no less than 1 hour. After the beef is cooked, take it up, and then slice it against the grain. If the remaining soup is not turbid, filter it, cool it, bottle it, and put it in the coldest position of the refrigerator for about a month (not in a hurry) Freezer);

Step 3: stir fry the peanuts, cool them, put them into a compact bag, close the mouth of the bag, spread them on the chopping board, crush the peanuts in the bag with a straight tube noodle stick or a large wine bottle or beer bottle, and then pour the broken peanuts into a small bowl;

Step 4: Chop 1 onion, put it in a bowl, pour in a small bowl of soy sauce, 1 / 4 tsp sugar, 2 tsp chili oil, boil about 3 tbsp oil, heat the oil, pour it into the bowl of soy sauce and onion, then pour in 1 tsp sesame oil, stir a few times, pour it on the noodles when eating beef, sprinkle a little peanut or fried sesame, make sure it is fragrant.

Materials required:

Beef: 2 / 3-1 pound

Peanuts: 1 small bowl

Ginger: right amount

Scallion: right amount

Fragrance: moderate

Fennel: right amount

Zanthoxylum bungeanum: right amount

Moderate: Cinnamon

Star anise: right amount

Pepper: right amount

Peanut oil: moderate amount (or salad oil)

Soy sauce: moderate

Chili oil: right amount

Sesame oil: appropriate amount

Sugar: right amount

Note: first, the best choice of beef tendon, with other parts of the beef can also be, I do not use this dish tendon, but the effect is good. 2、 The purpose of slow cooking meat under cold water is to better force the blood out of the meat.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: hot and sour