Beef with chili sauce

Beef with chili sauce

Introduction:

Beef is rich in protein. Its amino acid composition is closer to the needs of our human body than pork. It can improve the body's resistance to disease, and it is not suitable for people who grow and develop, and after operation, after reconditioning, to supplement blood loss and repair tissue. Eating beef in autumn and winter can warm the stomach and is also a good tonic. I am a very cold person, according to traditional Chinese medicine, it is lack of blood gas, so in autumn and winter, I buy mutton and beef more frequently. This beef with chili sauce was made a few days ago. It has the flavor of Douchi sauce and strong garlic flavor. With coriander and shredded red pepper, the color is beautiful and the taste is rich. It's not only a good dish for eating, but also a good dish for drinking. "

Production steps:

Step 1: clean the tendon and soak it in water for 1 hour to remove the blood. (change water for 2 to 3 times in the middle)

Step 2: Chop ginger slices, chop scallion sections, and prepare marinade. (2 star anise, 10 Chinese prickly ash, 1 tangerine peel, 1 Hawthorn)

Step 3: add appropriate amount of water into the casserole, add scallion, ginger and bittern, add appropriate amount of salt, bring to a boil over high heat, turn to low heat, cook for 15 minutes, and then turn off the heat to cool. (the purpose of this is to make the marinade more fragrant, which can be omitted in case of insufficient time)

Step 4: put in beef tendon, bring to a boil over high heat, turn to low heat and praise slowly for 1 hour.

Step 5: don't open the lid after turning off the fire. Soak the beef in the marinated sauce and let it cool through.

Step 6: take out and slice.

Step 7: shred red pepper, cut coriander into sections, chop garlic into minced meat, and cut green onion into sections.

Step 8: add 1 tbsp of Lijinji oyster sauce to the beef bowl.

Step 9: add 1 tbsp Lee Kum Kee style Douchi. (less for those who are afraid of spicy food, and more for those who love spicy food)

Step 10: transfer in Li Jinji pure sesame oil.

Step 11: add shredded red pepper, coriander, scallion and minced garlic, and then add 1 tbsp of brine. (add some marinated juice in proper amount to better mix all kinds of seasonings to avoid over drying)

Step 12: mix well and serve.

Materials required:

Tendon: 500g

Red pepper: 1 / 4

Coriander: 2

Scallion: 1

Ginger: 5 slices

Garlic cloves: 4

Brine package: 1

Lee Kam Kee style Douchi sauce: 1 tablespoon

Li Jinji jiuzhuang oyster sauce: 1 tbsp

Li Jinji pure sesame oil: 5ml

Note: 1: after the beef is cooked, don't rush to take it out. Soak it in the original soup until it is naturally cool, and then take it out and slice it. (the beef soaked in this way is more delicious) 2: because oyster sauce and Douchi sauce are relatively dry, adding a spoonful of the original juice of the stewed beef when mixing, not only is it easy to mix, but also is more moist and tastes better.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: slightly spicy