All Chinese food Main Dish A homemade stewed beef

A homemade stewed beef
Tech

halogen

Difficulty

Elementary introduction

Servings

Unknown

Prepare

30 Minutes

Cooking

30 Minutes

Ingredent

Name Dosage
Top round 1000 grams
ginger 10 grams
Star anise 2
Sichuan Pepper 40 grains
Fennel 50 grains
Chinese cinnamon 4 grams
clove 4.
Angelica 2 grams
Kaempferol 1 grams
Soy sauce 30 ml.
salt 3.

A homemade stewed beef

Beef is the highest protein content in animal meat, high protein, low fat, nutrition, second only to fish and shrimp and other seafood. In addition, stir fried, stewed dishes, do the stuffing, eat a thing is we are halogen, commonly known as Beef in Brown Sauce, there is difference between the actual and the halogen sauce. Bittern and sauce: one is the difference between different materials, bittern can use animal raw materials such as: beef, chicken, duck, offal, can also use the plant raw materials: such as tofu, bamboo shoots, and sauce mainly uses animal raw materials, in particular to animal meat, internal organs head, head, feet, tail; two is stewed to retain the marinade, and the more the old brine (used repeatedly by) something halogen taste better, so it is more valuable, and the sauce sauce is now now, finished materials to the sauce sauce poured on the thick good bittern dishes. Cooking sauce popular in the north, and stewed cooking methods are popular in the south, the "North South halogen sauce" said sauce products: the spice sauce flavor, high flavor seasoning. Halogen products: the main use of salt water, spices and spices low quantity, pale color. The northern halogen method will generally be darker, with a little more spices, this is my family transmission practices. Stewed beef with food and porridge for breakfast, dinner time also can be as cold dishes with wine. Every family loves to do it during the spring festival.

Instructions

1.Preparation materials: bovine tendon, old brine removed from the refrigerator thawed

Preparation materials: bovine tendon, old brine removed from the refrigerator thawed

2.This is my flower cattle tendon tendon, there are lines, tendons, especially suitable for halogen, cut out pieces to look good. Beef tendon cut into pieces, basically a pound. Meat will shrink when cooked, cut too small, easily broken, can not cut out the piece. When thawing the bovine tendon, 1 teaspoons of salt can be added to the water to accelerate the thawing. After thawing in the water for about half an hour, soak out blood drained

This is my flower cattle tendon tendon, there are lines, tendons, especially suitable for halogen, cut out pieces to look good. Beef tendon cut into pieces, basically a pound. Meat will shrink when cooked, cut too small, easily broken, can not cut out the piece. When thawing the bovine tendon, 1 teaspoons of salt can be added to the water to accelerate the thawing. After thawing in the water for about half an hour, soak out blood drained

3.Prepare the gravy, slice the ginger or pat the whole piece

Prepare the gravy, slice the ginger or pat the whole piece

4.Wrap the halogen in the gauze bag or the brine container,

Wrap the halogen in the gauze bag or the brine container,

5.Put the beef tendon in the cold pot, cook it for 10 minutes and boil the bleeding water thoroughly

Put the beef tendon in the cold pot, cook it for 10 minutes and boil the bleeding water thoroughly

6.Remove and rinse with hot water, put into the pressure cooker, add hot water, halogen packets

Remove and rinse with hot water, put into the pressure cooker, add hot water, halogen packets

7.Adding brine (not added), soy sauce, salt (old halogen words should pay attention to the amount of salt, not too salty)

Adding brine (not added), soy sauce, salt (old halogen words should pay attention to the amount of salt, not too salty)

8.I put in the pressure cooker for 30 minutes for quick. If you're not in a hurry, it's better to make the pot,

I put in the pressure cooker for 30 minutes for quick. If you're not in a hurry, it's better to make the pot,

9.Cook until the meat can be used chopsticks easily pierced through, off the fire, stuffy two or three hours tasty. If you have conditions, you'd better stay overnight. Finally, the fire with the juice, a small bowl of soup to the left, remove the packet and ginger, stay cool in the refrigerator freezer to save the marinade as Tom, when the next and then directly into the pot, beef sauce taste the more thick. Remove the meat, cool it, refrigerate it for a night, slice it better.

Cook until the meat can be used chopsticks easily pierced through, off the fire, stuffy two or three hours tasty. If you have conditions, you'd better stay overnight. Finally, the fire with the juice, a small bowl of soup to the left, remove the packet and ginger, stay cool in the refrigerator freezer to save the marinade as Tom, when the next and then directly into the pot, beef sauce taste the more thick. Remove the meat, cool it, refrigerate it for a night, slice it better.

10.Slice the wobble plate and dip it into a sauce.

Slice the wobble plate and dip it into a sauce.