Chinese Food
Spiced beef
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Infatuated with such a scene since childhood - after many Wulin people holding swords enter the inn on martial arts TV, put the swords on the table and shout waiter, three catties of beef, half catties of burning knives . Waiter OK, please wait a moment, my guest. . A little while later, the waiter brought a large basin of thin dry cut beef and a large pot of wine. Watching the TV, the man took a large bowl of water wine and drank it with a big mouth. He held several pieces of beef in one hand and stuffed them into his mouth. My heart seemed to be hooked into the world of martial arts. Maybe every man had a dream in his heart. And dry cut beef is just the indispensable dish in the Jianghu. I've tried to cook it on the menu several times. It's good every time. But I always neglect something, which leads to a lack of feeling. This time it's successful. It's really delicious.
Cooking ingredients
Cooking Steps
Step1:First of all, this is the salt seasoning spoon. Take a picture and you will know the size and dosag
Step2:It's a small spoon. It's for free smoking and old-fashioned smoking
Step3:Because I forgot to shoot before. I put the finished product here directly. Sorry. I said the next step. - I bought it One point seven ~ One point eight The beef is about half a kilogram. It's the back leg big arm meat. Wash it. Then put it in a stainless steel basin. Pour cold water over the beef. Soak it for 2 hours to remove the blood. Change the water once an hour. 3. Soak it for 2 hours and then take out the beef. Pour out the stainless steel basin and wash it. Pour it on the palm Two point five Spoon liquor is evenly applied on the surface of beef Knead. Then pour 3 seasoning spoon salt and half soup spoon five spices into the hand and rub evenly on the surface of beef. Then put 3 complete anise, 20 prickly ash, 1 cinnamon, 3 naphthalene. Cover and marinate for 4.5 hour
Step4:4. I have prepared such a large casserole (the picture is taken later, just to show you the size of the casserole). Put the cured beef into the casserole (the seasoning in the casserole except for the cinnamon left behind). Add cold water to the beef before it goes. Heat it up. Put in 3 slices of ginger, cinnamon (the one before curing), 3 slices of green onion and 2 slices of dried red pepper Add, 3 whole octagons, 3 naphthalene, 15 prickly ash. 2 small soup spoon raw soy sauce. 1 small soup spoon old soy sauce. 7 seasoning spoon salt (that's why I use a ruler to pat the casserole for you to see. I'm afraid that you can add more or less. The casserole may have different quantities) and 1 small soup spoon ice sugar. Remove the froth with a spoon when it's about to boil. Then close the lid and boil it. If it's a rural area, you can use it to turn to a small fire immediately The small coal stove is burning slowly. I'm burning it on my own Two point five Hours. Then cook as shown in step 3. Close the lid and let the beef cool down in the soup.
Step5:5. I'll tell you my time. I washed and soaked the beef at 10:00 a.m. on the first day. It began to marinate at 12:00 p.m. and started to burn at 4:30 p.m. the small fire ended at 7:00 p.m. then the whole casserole cooled to 8:00 a.m. the next day. Take it out of the casserole and put it in a porcelain basin and drain it to 10:00 a.m
Step6:Six. Start cutting.... Cut it and put it in the dish basin. My mothe
Cooking tips:All the details above have been explained. The salt dosage is just right. According to my dosage, it will not be light or salty. No editor. I just think of what to say. Chinese is poor. I'm rather wordy. Originally, I wanted to put fragrant leaves. But I used to put them several times. I always felt a little redundant. The flavor of spices covered the beef flavor. So I didn't put fragrant leaves this time. Fortunately, I didn't put them. Like it. There are skills in making delicious dishes.
