Spiced Beef

Spiced Beef

Introduction:

"The fat content of beef leg is very little, and it is rich in nutrition. Its efficacy is as follows: 1. improve the body's resistance to disease: it is especially suitable for growth, development, and post operation care of people after the disease to supplement blood loss and repair tissue. 2. Nourish the spleen and stomach: especially in winter, eating beef can warm the stomach, which is a good tonic in this season. 3. Buzhong Yiqi: beef can nourish the spleen and stomach, strengthen muscles and bones, remove phlegm and wind, quench thirst and stop salivation. It is suitable for people with short breath, weak muscles and bones, anemia, long illness and yellow and dizzy face. The spiced beef made from beef tendon tastes tender and fragrant, but it's still not tasty enough. People who like salty taste think it's a little light, maybe because our dishes are light. "Salted fish and light meat", wine and drink is good. Next time, according to the taste of the guests, it can be slightly salty. "

Production steps:

Step 1: 1, the main ingredient, beef tendon meat, after washing, divided into four sections.

Step 2: 2, auxiliary material diagram.

Step 3: 3. Put beef tendon into a cold water pot.

Step 4: 4, add accessories.

Step 5: 5. Add ginger after slicing.

Step 6: 6, add cooking wine, I use Shaoxing rice wine.

Step 7: 7. Bring to a boil and skim the foam.

Step 8: 8, until the soup is clean, turn to the medium heat to cover the stew, and push the beef tendon from time to time to prevent sticking to the pot.

Step 9: 9. After about half an hour, add two teaspoons of soy sauce and two teaspoons of salt.

Step 10: 10, turn down the heat, cover and simmer for more than an hour, then simmer until the beef can be easily inserted with chopsticks, then turn off the heat and simmer.

Step 11: 11. Before eating, take out the beef rack and drain the soup on two chopsticks

Step 12: 12, watch the texture, slice horizontally and then load it into the disk.

Materials required:

Beef tendon: one

Fragrant leaves: how many

Scallion: right amount

Cinnamon: a little

Star anise: one or two

Dry pepper: right amount

Veteran: two spoonfuls

Table salt: two teaspoons

Cooking wine: moderate

Ginger: right amount

Note: 1, cut beef must be good texture, transverse cut texture, so cut out the beef slice easy to chew. 2. Don't pour the bittern. Soak the beef that you don't have to eat in a hurry in the soup. Take it out, drain and slice it before eating. Er Lao Lu can continue to stew beef.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: spiced