Chinese Food
Stewed beef with flavored sauce
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Today's dish is called scalding fat cattle with flavored sauce. It's a cooking technique of Cantonese cuisine. It's called scalding. It's boiling water or soup. Blanching is usually used on seafood. It highlights the original taste of seafood. For fat cattle, I think it's better to match it with a special sauce.
Cooking ingredients
Cooking Steps
Step1:Fat beef slice according to their own preferences. Fat and thin phase or partial thin can be.
Step2:Add water, scallion, ginger slices and cooking wine to the pot and boil. Put in the fat cattle.
Step3:When the fat cow turns white, it can be fished out. Control the dry water and put it into the container.
Step4:Pour about 1 tablespoon of oil into the pan. Add shredded onion, shredded ginger and pepper to stir fry the bottom of the pan.
Step5:Add oyster sauce.
Step6:Add in the soy sauce, sugar and vinegar, turn off the heat and mix well. Pour over the fat cattle and mix well.
Cooking tips:1. The food cools faster in winter. You can also mix the juice first and then burn the fat cattle. Avoid cooling too fast to affect the taste. It's better to eat while it's hot. 2. The high temperature of oyster sauce will destroy the flavor. Therefore, it is necessary to turn off the fire immediately after adding oyster sauce and other seasonings. You can also mix the juice in a bowl. Then put it in the pot. 3. Fat cattle must not be cooked for a long time. It will damage the taste. When it turns white, it can be fished out. There are skills in making delicious dishes.
