Introducing several meat cold dishes and detailed preparation methods, suitable for mid-range hotels.

1. Five-spice beef

Dish name: Five-spice beef

Ingredients

One pound of beef, a piece of pepper and ginger, a little five-spice cinnamon, A green onion, an appropriate amount of red yeast rice, an appropriate amount of wine and sugar.

Production process

1. Wash the beef and drain it. 2. Heat the pot, add oil, five spices and water, bring to a boil over high heat, add salt to taste, add beef, Red yeast rice, wine sugar, then simmer until cooked. Remove the beef and let it cool, then cut into thin slices and serve.

Features

This dish is ruddy in color, has a strong beef aroma, and has a long aftertaste. It is suitable for both rice and wine. 2. 500 grams of white meat pork butt with garlic paste. 50 grams of garlic, 50 grams of fine soy sauce, 10 grams of red oil, 2 grams of salt, 50 grams of cold soup, 10 grams of brown sugar, 3 grams of spices, and 1 gram of MSG.

Wash the pork, cook it in a soup pot, then soak it in the original soup until it is warm, take it out and pat dry, slice it into thin slices about 10 cm long and 5 cm wide and put it on a plate. Pound the garlic, add salt and cold soup to make a thin paste, and make it into minced garlic. Add brown sugar and spices to the best soy sauce and simmer it over low heat until it becomes thick. Add MSG to make a replica soy sauce. Mix the minced garlic, soy sauce and red oil into a sauce and pour it on the meat slices. 3. Husband and wife’s beef lung slices More than fifty years ago, Guo Chaohua and Zhang Tianzheng, a couple, made and sold spicy beef lung slices. The beef lung slices they sold were actually beef scalp, heart, tongue, tripe, and beef. No need for lungs. Husband and wife's beef slices are large and thin, glutinous and delicious, spicy and fragrant, tender and stale.

Ingredients:

Beef, beef offal (tribe, tongue, dry tripe, scalp), salt-fried peanuts, brine, soy sauce, sesame powder, pepper powder, MSG , star anise, Sichuan peppercorns, cinnamon, Sichuan salt, white wine chili oil.

Preparation method:

Wash the fresh beef and offal and cut the beef into 500g pieces;

Put the beef and offal into boiling water Boil the blood water in the pot, remove it, put it in another pot, add the old brine and spices (Panthoxylum bungeanum, cinnamon, star anise), Sichuan salt, white wine, add water, boil over high heat for about 30 minutes, then switch to low heat Cook for 90 minutes until the beef offal is cooked but not rotten. Remove the cooked ones first and let them cool for later use;

After boiling the brine over high heat for about 10 minutes, add the MSG, chili oil, and soy sauce. , pepper powder, and brine are put into a bowl to make juice;

Crush the cooked peanuts and set aside, then cut the cooled beef, beef offal, etc. into slices about 6 cm long and 3 cm wide. Mix the slices together, pour on the sauce and mix well, divide into several plates, sprinkle with sesame powder and ground peanuts respectively and serve.