[Xingyue kitchen] Xingyue private dish - braised beef-You Are Foodie

By Janice
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[Xingyue kitchen] Xingyue private dish - braised beef

The secondary dishes are golden red in color. The beef is mellow and delicious. It is tempting to eat. It is salty and fresh. It can be used for cooking and seasoning. The main purpose of this dish is to make braised beef noodles. It's more delicious, so the spices should be heavier. Some spices can be dispensed with if you eat them as usual. Just Shannai, star anise, clove and fennel.

Main Ingredients

Auxiliary Ingredients

Chicken essence appropriate amount
salt appropriate amount
Regular smoking appropriate amount
Cooking wine appropriate amount
Fresh Chinese prickly ash appropriate amount
Pickled chilli 100g
Pickled ginger 100g
Crystal sugar 10 g
ginger 50g
garlic 150g
Pixian watercress 50g

Fennel has a strong smell. It is best for making vegetable and bean products; Angelica dahurica for beef and mutton can remove the smell of mutton, increase the freshness and make the meat tender; Cinnamon is used for smoking meat and cooking intestines, which can make meat and intestines have a strong flavor and can not be greasy for a long time; Orange peel and wood fragrance are used in the soup, which can make the smell elegant and fragrant; Shannai and ginger are used for cooking fish, which can not only remove the fishy smell, but also make the fish crispy and tender, with overflowing aroma; Smoked chicken, duck and goose, with nutmeg and clove, can make the smoked taste unique. When chewing, it tastes fresh and fragrant

Step 1 . Fresh beef is better with tendons on both sides. Wash and add a small amount of salt to boiling water and boil for half an hour.

Step 2 . Slice ginger. Peel garlic.

Step 3 . Cut the scallions into about 3 inches long.

Step 4 . Cut the Pixian watercress into small pieces and set aside.

Step 5 . Soak ginger. Cut pickled chilli into fine grains and set aside.

Step 6 . Cut the cooked beef to the size of mahjong.

Step 7 . Heat the vegetable oil in the pan until it is 60% hot. Pour ginger slices into the pot. Remove the garlic until it turns golden yellow.

Step 8 . Then pour the cooked beef into the pot and stir fry with oil until the surface becomes dry and yellow.

Step 9 . Leave oil in the pan. 80% hot Pour Pixian bean paste into the stir fry sand and then soak ginger. Pour in the pickled chilli and continue to stir fry.

Step 10 . Then beef and garlic. Add ginger and stir fry. Add a few drops of Lee Kum Kee mushroom soy sauce. Rock candy. Chicken essence. Add water and then put a spoonful of cooking wine.

Step 11 . Add fresh pepper. Yamanai. Octagon. chinese cinnamon. Clove. round cardamom. Fennel. Cardamom cardamom L. Amomum villosum L. Fragrant leaves. Muxiang. Grass fruit.

Step 12 . Mix the spices and spices. Enlarge the scallions on the surface.

Step 13 . If you have conditions at home, you'd better use an electric pressure cooker to cook this dish. In this way, the dishes are more mellow and glutinous. And the cooking oil will not be lost. Make this dish more perfect.

Step 14 . Wait until the dishes are ready. Pour the beef into the pan again to collect the juice. Take the ginger slices inside. Pick up impurities such as spices.

Step 15 . Sprinkle small chives on the surface after putting it into a bowl.

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