How to make beef platter

Muslim sauce beef Muslim sauce beef is red, bright and oily. After slicing, it remains intact, the section is red bean paste, and a small amount of beef tendon in the muscle is yellow and transparent. The food is salty and moderate, crisp and refreshing, which is an ideal delicacy on people's table. Production method: 1. Raw material: raw beef 100 kg. Auxiliary subjects: yellow sauce 10 kg, salt 3 kg, cinnamon 250 g, clove 250 g and Amomum villosum. ...

Appliance: a cooking pot.

Materials:

1。 Boneless beef.

2。 Onion, ginger, garlic (small amount).

3。 A celery. Not one.

4。 Cooking wine, soy sauce, sugar, and steamed buns (China store sells them, if there is no aniseed, pepper, cinnamon, etc.). ).

Exercise:

1. Cut the beef into several large pieces. Put it in a container.

2. Pour the above other materials into the container. Pour in soy sauce until the meat can be dipped evenly, cover with plastic wrap and put in the refrigerator.

Take it out after a day or two, add water to the pot and cook it with celery. Let it cool and eat it cross-sectionally.

Tip: If you put less soy sauce, consider turning it over during pickling. Don't cook the meat too badly, just let the chopsticks pass through as much as possible, otherwise there will be no chewing. This dish can be served with rice or mixed with vegetables. Make more at a time, and put a few pieces of noodle soup to taste good.