Chinese Food
Marinated beef
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In winter, my family will buy a lot of catties of beef at a time. Then they will divide it into three or four catties and freeze it. When they cook it, they will take it out again. The meat is ordered from the shop of one of his Islamic friends. Every time when they arrive at the new beef by air, they will go to get some. The meat cooked there is very strong, and the juice is thick, fragrant, tender and not smelly. But the only disadvantage is that they come over there The meat is beef brisket. There is no beef tendon. So I usually add a piece of beef tendon and marinate it together.
Cooking ingredients
Cooking Steps
Step1:Get all the materials read
Step2:Beat up the ginger. Cut off the green onion.
Step3:Soak the beef and beef tendon beef in clear water first. Soak the blood silk out. Pour in cooking wine and ginger slices in a cold pot. Boil in high heat. Boil for 7 minutes. Then take out. Wash the foam on the surface with cold water. Soak in cold water for 5 minutes to make the meat compact.
Step4:Put all the materials in the pot.
Step5:Close the lid of the pot. Enable the function of braised pork with sauce. The cooking starts automatically.
Step6:After cooking, mix all ingredients in the pot.
Step7:Take out the beef and tendon. Cool them and slice them.
Cooking tips:1. The beef should be soaked in water first. After the blood is soaked out, the taste of the finished product is better. After the beef is blanched, it must be rinsed with cold water. This will make the meat compact. 3. The beef and tendon should be dried in a well ventilated place for at least one hour until the water is dried. It not only tastes good, but also can be sliced and shaped without scattering. Time must be well controlled. The fire is not hard enough to chew. It's not tasty. If the fire is too hot, it's rotten and shapeless. It's fragrant but not chewy. The taste is greatly reduced. Wrap the small spices in gauze. It is recommended not to pack the big spices such as fragrant leaves, star anise, cinnamon and so on in gauze. When they are easy to cook, they smell good. There will be a little fat on the side of the beef. It is not recommended to clear it when cooking. It should be removed when slicing the finished product. A little fat can make the meat taste more smooth and tender in the process of cooking. The rest of the broth should be cooled and then the upper layer of sebum should be removed. There are skills in making delicious dishes.
