How to taste beef quickly?

A complete collection of beef practices

braised beef with brown sauce

1, diced beef. Boil the water in the pot. Put the beef in the fire 1 min. Take it out and wash it.

2, beef into the pot, add boiling water, not beef 2 inches. Add cinnamon, fennel, onion, ginger and cooking wine. Medium fire 1 hour. 3. Take another wok, add a little garlic, add spicy bean paste, pepper, cooking wine and soy sauce and stir-fry for 2 minutes. 4. Add the fried sauce to the beef pot, add the crystal sugar and continue to cook 1 hour. In the meantime, turn it over several times, taste it and add soy sauce/rock sugar as appropriate.

5. Turn off the fire when the juice is thick and rotten. You must not be stingy with the rotor. It doesn't taste good if it's not so crisp. The burning process can also make beef more delicious.

Fried beef with onion

750g of tendon meat (or cucumber meat), 50g of onion 1 20g, 50g of sesame (roasted), 3g of garlic cloves, 3g of Jiang Mo, 50g of soy sauce, 50g of pepper noodles1g, 40g of soybean oil, 6 mushrooms, 250g of rice, 25g of yellow rice wine, 5g of refined salt and 2 of monosodium glutamate.

1. Wash beef tendon, remove fascia, soak it in clear water for 2 hours, take it out, dry it, cut it into small squares, pound it into thin slices, wash onion and cut it into curly blades. 2. Put the beef into a porcelain bowl, add sesame, minced garlic, Jiang Mo, 25g soy sauce, pepper noodles, yellow wine and monosodium glutamate, stir well, and marinate to make the beef penetrate the seasoning. 3. After soaking the dried mushrooms in water, wash them, remove their pedicels and cut them into filaments. 4. Pour soybean oil into the wok, heat it to 80%, add beef slices, shredded mushrooms and shredded onions, stir-fry until cooked, add minced garlic, rice vinegar, refined salt and monosodium glutamate, pour sesame oil and take it out. 5. When eating, eat with hot rice.

Beef slices with Chili oil

Ingredients: beef 250g Accessories: celery, lettuce leaves and green garlic; Seasoning: ginger, onion, garlic, douban hot sauce, soy sauce, starch, salt, monosodium glutamate, pepper granules, dried red pepper and cooking oil.

manufacturing process

1. Slice beef and paste it with a little soy sauce and water starch; 2. Wash the celery and cut into sections, pat the green garlic loosely and cut into small pieces obliquely, and wash the lettuce leaves and cut into sections; 3. Shred onion, ginger and garlic, and chop the douban hot sauce with a knife; 4. Sit in a pan, put a small amount of oil, when the oil is hot, add bean paste and red oil, stir fry, add onion, ginger and garlic a few times, add a little water, add a little salt and monosodium glutamate, then add vegetables, take them out and put them in a bowl, slide the pulped meat into the pan one by one, and put them in the bowl together with the soup when the meat is discolored and cooked; 5. Wash and heat the pot, pour the pepper and dried red pepper into the pot, stir-fry and bake until crisp, then pour it on the chopping board, crush it and sprinkle it on the cooked meat slices; 6. Sit in a pot, pour a small amount of oil, heat it and pour it on the sliced meat. If there are no lettuce leaves and green garlic, spinach will do.

Spicy beef jerky method

Generally, meat selection, cutting, batching, pickling, boiling, drying in the sun, baking and other processes are required.

1, buy lean meat from fat old cows. The thickness of the cut piece is 1 cm, which is 3 cm large and 5 cm long. Ingredients are peanut oil, soy sauce, spices, garlic, sugar, wine, pepper and so on. 2. Boil the raw beef in the pot to get rid of the blood (the cooking time is not long, but I feel that the blood is almost enough. 3. After cooking for a few minutes, pick up the beef. 4. Cut the bloody beef into thick strips. At this time, the beef is still raw in the middle, it doesn't matter. We will continue to process it later and make it "mature"

5, pour the oil into the pot, a little more 6, after the oil is cooked, turn down the fire, add the cut beef strips and stir fry continuously 7, stir fry until the oil in the pot becomes clear.

8. Note that it has always been a small fire. Stir-fry until the beef turns dark brown, and feel that the beef has been fried dry, so you can dump the excess oil in the pot.

9. At this time, you need to prepare Chili noodles, pepper noodles, sesame seeds and salt. This is a mixture of Chili noodles, Chili noodles and sesame seeds left over from the second batch of sausages I made a few days ago.

10, first put the salt into the pot and mix well, then add the sea pepper noodles, pepper noodles and sesame seeds and mix well. (At this point, the fire has been adjusted to a minimum.)

Curry Beef

Ingredients: beef, one or two onions, four or five potatoes.

Seasoning: a proper amount of raw oil, a dozen peppers, a small piece of ginger, a little white wine (or cooking wine), curry powder 15g or so, salt and boiled water.

Exercise:

1. Cut beef into one-inch square pieces, shred onion, peel potatoes and cut into 2cm square pieces, and melt curry powder with 300ml boiling water for later use;

2. Add water to the pot, add a little beef, ginger and white wine. After the fire is boiled, go to the stove. Remove the ginger and wash the beef for later use;

3. Put the pot on the fire, heat it, add the oil, add the pepper and stir-fry until the oil temperature is high, then add the onion and stir-fry. After eating oil, add onion to beef and stir fry, then add potato pieces and stir fry together;

4. Then pour in the melted curry, stir well, cover the pot and simmer on low heat, stir from time to time, and try to decide whether to add salt according to personal taste;

5. When the potatoes are crisp and rotten, you can put the pot on the plate.

Sichuan poached beef

Preparation raw materials: beef (or pork)

Two green garlic roots, green vegetables, peppers and prickly ash

Processing raw materials-green vegetables cut into sections, green garlic cut into horse ears (two green vegetables)

Slice the meat. You don't have to cut the meat too thin to enjoy it. Add water starch, a spoonful of salt and cooking wine to the sliced beef, and you can also add a little soy sauce (for coloring). More starch is needed to make the sliced meat feel tender and smooth in your mouth. Stir the paste evenly 15 minutes. Stir-fried pepper and pepper. Put the pot on the fire, bring the steam to a boil, turn off the heat, and pour the pepper and pepper into stir fry. Be sure to use a small fire, otherwise it will easily become Guan Gong's face, you will not be able to participate in the beauty pageant, and the pepper will be crushed. Take out the fried pepper and pepper, cut the pepper into small pieces, and crush the ginger, a small piece of onion and four cloves of garlic back and forth with a pepper knife. As shown in the picture, ginger, onion and garlic are all sliced, with a spoonful and a half of bean paste. I like to use Pixian watercress, which is spicy.

Lvlin braised beef

Ingredients: beef with fascia removed 1 kg, sprinkle with 2 tablespoons flour and 2 tablespoons starch and mix well.

Fry in the oil pan for one minute, and take out the oil control.

Prepare marinade: 0/5g of dried tangerine peel/kloc-,5g of fennel, and one piece of Amomum tsao-ko. Wrap it in gauze and tie the opening tightly. Prepare a little garlic, ginger slices and onion slices.

Put 2 tablespoons of soy sauce, 1 tablespoon of rice wine, 1 tablespoon of salt, 1 tablespoon of sugar and 6 cups of water into a casserole. Put the marinade bag, onion, ginger and garlic into it, bring it to a boil, and then put the fried beef into low heat and fry it until it is cooked and rotten.

Raw shredded beef

300g beef tenderloin, Pak Lei100g, 25g fried sesame seeds, a little coriander, salt, monosodium glutamate, soy sauce, vinegar, spicy soy sauce, white sugar, white pepper, mashed garlic, shredded onion and sesame oil.

1. Shred beef tenderloin, mix well with vinegar, then wash off vinegar and blood with cold boiled water, and mix well with sesame seeds and various seasonings for later use; Wash coriander, drain and put it at the bottom of the plate. 2. Put shredded beef and shredded Pak Lei into a dish and mix well with coriander.

Fried beef with cucumber

200g of cucumber, 50g of beef150g, 0g of carrot10g, 5g of garlic and 3g of ginger. 4 grams of refined salt, 4 grams of monosodium glutamate, 30 grams of soup, 20 grams of soy sauce, 5 grams of sesame oil, pepper 1 gram.

1. sliced cucumber, sliced beef, shredded carrot, sliced ginger and chopped garlic. 2. Add oil to the pot, put cucumber slices, add wine, add a little soup, add a little salt and monosodium glutamate, stir-fry until it is 80% mature, and shovel it out for use. 3. Put oil in a wok, add minced garlic, ginger slices and carrots to stir-fry until fragrant, add beef, store wine, add the remaining soup, add the above seasonings, stir-fry the beef until it is cooked, add cucumber and stir-fry, thicken with wet raw flour, and drizzle with tail oil.

Stir-fried shredded beef with Chili sauce

250g beef tenderloin, celery 1 00g, shredded ginger15g, 25g Pixian watercress, hot pollen and Sichuan salt10g, soy sauce and sesame oil10g, and oil150g.

1. Cut beef into 8cm filaments and celery into 4cm segments;

2. Heat oil in a pan, add shredded beef and stir fry, add salt and shredded ginger, stir fry continuously, add bean paste and stir fry until beef jerky is cool and dark red, stir fry until fragrant, add soy sauce, sesame oil and celery and stir fry until shredded beef is crisp, and sprinkle with pepper.

The easiest way to add sauce to beef

Ingredients: three ox keys, one barrel of Lee Kum Kee soy sauce, one aniseed and several slices of ginger.

Practice: Wash the beef key, put it in the pot, pour in the soy sauce, and you can get aniseed without beef. Throw ginger in, soak it for 8 hours, light a fire, put it in a pot, add some water, boil it, and simmer for 2 hours.

Method for making diced beef with pepper

400g of beef, fresh cucumber150g, 50g of peanut oil, 20g of refined salt10g, 20g of starch, 40g of soy sauce, 0g of sugar15g, 5g of monosodium glutamate15g, 30g of onion, 20g of ginger and 20g of garlic/kloc-0. 5g, yellow rice wine15g.

1. Wash beef, remove fascia, cut into cubes 1 cm square, and marinate with salt and black pepper. 2, cucumber washed, pedicled, seeded, cut into cubes larger than diced beef; Peel scallion, wash and cut into diced pieces; Peel ginger, wash and cut into cubes; Peel garlic, wash and slice. 3. Put the marinated diced beef into a bowl, evenly add soy sauce and starch slurry, and then add some oil and stir for later use. 4. In a small porcelain bowl, add beef soup, starch, soy sauce, white sugar, monosodium glutamate, scallion, ginger slices and garlic slices, and stir them into a paste for later use.

5. Heat the wok and add peanut oil. When the wok is heated to 50%, add the marinated diced beef and stir well. When the diced beef is dispersed, add Chili sauce, stir-fry, cook the butter, stir well, pour in the prepared juice, stir well, turn the juice over a few times after boiling, and serve.

Tomato beef

It seems to be Wuhan food. I ate in Wuhan and was deeply impressed.

Ingredients: about 500 beef (brisket is the best), 65438 tomatoes+0,000 g onion.

Ingredients: onion, ginger, aniseed, cooking wine, 2-3 red fruits, a little (clove, small xianghui, cardamom, kaempferia galanga) or according to personal taste, sugar and salt (put it when it is almost ripe).

Production process: firstly, the beef is washed and cut into small pieces, boiled in boiling water for 3-4 minutes, and then taken out and washed for later use. Wash the tomatoes, peel and cut into pieces, and put them evenly at the bottom of the pot. Chop the onion and put it in the pot. Put the beef on the tomato and onion. Add onion, ginger, fennel, cooking wine, sugar and spices. After the fire is boiled, simmer slowly, and add salt when it is almost cooked until the meat is soft and rotten.

Note: Don't add water. You can stew beef with tomato juice only.

Huiguo beef

Raw materials: 250g lean beef, 45g pea starch, 20g flour, 3g tender meat, egg 1 each, washed auricularia auricula 1 00g, 50g pepper, 3g refined salt, 3g pepper1g monosodium glutamate and 5g ginger juice15g.

Methods: 1. Chop lean beef into small pieces, add starch, flour, tender meat and a little salt, pepper, monosodium glutamate, cooking wine and ginger juice, stir well to make it into pieces, then roll it into pieces with a thickness of half a centimeter on the chopping board and cut it into rectangles for later use. 2. Put the pot on fire, and when the refined oil is put into the pot and burned to 60% to 70% heat, put the prepared beef slices into the pot and fry them to light yellow, then take them out and drain them for later use. 3. Put a clean pot on fire, add a proper amount of base oil to heat it, stir-fry the Shan Ye pepper, ginger slices and garlic slices, stir-fry the auricularia auricula in water until it is cut off, stir-fry the beef slices evenly, add cooking wine, refined salt, pepper and monosodium glutamate to taste, and take the pot and plate.

Key: don't fry the beef for a long time, it's not sticky.

Raw shredded beef

300g beef tenderloin, Pak Lei100g, 25g fried sesame seeds, a little coriander, salt, monosodium glutamate, soy sauce, vinegar, spicy soy sauce, white sugar, white pepper, mashed garlic, shredded onion and sesame oil.

[Method] 1. Shred beef tenderloin, mix well with vinegar, then wash vinegar and blood with cold boiled water, and mix well with sesame seeds and various seasonings for later use; Wash coriander, drain and put it at the bottom of the plate. 2. Put shredded beef and shredded Pak Lei into a dish and mix well with coriander.

Dry mixed beef

Beef 1 50g, fried peanuts 1 0g, cooked Chili oil10g, soy sauce 40g, onion 5g, salt1g, sugar1g, a little pepper powder and monosodium glutamate each.

1. Wash the beef, cook it in a boiling pot, take it out and let it cool, then cut it into pieces; Cut the onion into 2.5 cm long sections; Peanuts are ground very finely.

2. Put the beef slices into a bowl, add salt and mix well to taste, then add Chili oil, sugar, soy sauce, monosodium glutamate and pepper powder and mix well. Finally, add onion and fried peanuts (or fried sesame seeds), mix well and serve.

Mixed spicy beef

750g of beef hind leg meat, 25g of yellow wine, 5g of onion 1 5g, 50g of soy sauce, 5g of sesame, 5g of refined salt1g, 30 Chinese prickly ash, 5g of sugar, 0g of sesame oil15g, 2g of monosodium glutamate, 5g of dried Chili powder and 5g of onion segments15g.

1. Wash calf hind leg meat, cut it into two pieces, soak it in cold water 1 hour, then take it out, put it in a soup pot, add clear soup, onion, ginger, pepper and yellow wine, bring to a boil, skim off the floating foam, and turn to low heat for 3 hours. When the beef is 90% rotten, take out the soup and let it cool.

2. Stir-fry sesame seeds and let them cool; Wash scallion and cut into powder; Put the dried Chili powder into a bowl, add appropriate amount of boiling water to adjust the humidity, and pour in 80% hot sesame oil and mix well. Put Zanthoxylum bungeanum in a pot, bake it to brown with low fire, take it out and grind it into powder, and mix it with Chili oil, sugar, refined salt, monosodium glutamate, pepper powder and soy sauce to make spicy juice. 3. Cut the cooked beef into rectangular thin slices, put them on a plate, drizzle with hot sauce, sprinkle with cooked sesame seeds and chopped green onion, and mix well when eating.

Ginger slices mixed with louver

500g tripe, shredded ginger15g, onion, ginger, garlic paste, soy sauce, cooking wine, sugar, monosodium glutamate, vinegar, sesame oil and clear soup.

1. Blanch the beef louver in water, scoop it up and put it in cold water, scrape off the black film and wash it with clear water. When the beef louver is white, drain the water for later use.

2. Put the wok in medium heat, add water, bring to a boil, add onion, ginger, beef louver and cooking wine, and cook for about 4 hours. When the beef louvers are 80% ripe, remove and drain the soup. Cool and cut into filaments (the finer the better).

3. Heat the wok, add clear soup, bring to a boil, add shredded beef venetian, blanch, take out the soup, let it cool, put it on a plate, add shredded ginger, mix garlic, soy sauce, sugar, vinegar, monosodium glutamate and sesame oil into juice, and pour it on the beef venetian.

White-cut beef

600g of beef tendon, 25g of white soy sauce, 20g of shredded red pepper, 5g of monosodium glutamate 1 g, 5g of coriander segments, 20g of sesame oil, 0g of garlic 1 g, 0g of refined salt1g, 5g of onion segments 10, ginger, 2 pieces of star anise and yellow rice wine.

65438+

2. Slice the beef, arrange it neatly in a flat plate, mix the white soy sauce, monosodium glutamate and sesame oil in a bowl, pour it on the beef slices, sprinkle with coriander, shredded red pepper and minced garlic, and serve.

Pork lung new Chili sauce

500 grams of beef, 500 grams of beef offal (tripe, liver, heart, tongue, tripe and scalp), 30 grams of crispy peanut powder, 500 grams of brine, 30 grams of soy sauce, 20 grams of sesame oil, 5 grams of pepper, monosodium glutamate 1 g, star anise 10 g, and pepper powder 65430.

1. Wash the fresh beef and beef offal, cut the beef into strips with a width of 6 cm, put them in a clear water pot, boil them with strong fire, skim off the floating foam and take them out. 2. Put the wok into medium fire, add 500g of old bittern, add seasoning bag (including pepper, cinnamon and star anise), add appropriate amount of water and cooking wine, add beef and beef offal, boil over high fire, skim off the foam, switch to low fire 18~20 minutes, reduce the fire pressure, and cook until the beef and beef offal are cooked but not cooked. 3. Take a bowl, scoop in the original brine, add monosodium glutamate, Chili oil, pepper powder and soy sauce, and adjust to a flavor juice. 4. Cut the cooled beef and beef offal into pieces 4 cm long, 2.5 cm wide and 0.2 cm thick, mix them together, pour in the sauce and mix well, put them on a plate, and sprinkle with crispy peanuts and sesame oil.

Braised shredded lettuce with pork in brown sauce

Raw and lean beef 150g, clean vegetables 150g, egg white 1, wet starch 40g, cooked soybean oil 500g (actual dosage 50g), refined salt, monosodium glutamate, pepper granules, shredded ginger and shredded onion.

1. Shred raw beef, grab it evenly with a little salt, wet starch and egg white, put it in warm oil and spread it out quickly. Take it out when it changes color, cool it with cold water and drain it; Shred lettuce, blanch thoroughly with boiling water, take out, supercool with cold water, drain and plate. 2. Put shredded pork, shredded onion and shredded ginger on shredded lettuce, pour in fried pepper oil, simmer for a while, add refined salt and monosodium glutamate, and mix well.

Beef jelly

Beef100g, trotters 500g, balsamic vinegar10g, onion 20g, shredded ginger 2g, ginger10g, yellow rice wine100g, refined salt, 4 star anises.

1. Wash beef and cut into pieces. Burn the hair on the hoof with fire, scrape it clean, cut it into pieces along the joint with a knife, blanch it in a water pot, pick it up, put it in a soup pot with beef, add clear water, add onion, ginger, yellow wine and star anise, and simmer on low fire until the hoof is crisp and boneless. When the soup thickens, add salt to taste, remove it from the fire, and pour the soup into a rectangular aluminum plate until it cools.

2. Cut the frozen beef into pieces, put it on a plate, add shredded ginger and pour in balsamic vinegar.

Dry mixed tripe collar

500g tripe collar, lime100g, hot water1000g, clean ginger, clean onion, pepper powder, Chili oil, monosodium glutamate, cooking wine and refined salt.

1. Stir the lime with hot water 1000g, soak the tripe for 2 hours, scrape off the black skin with a knife, and wash off the lime smell with water; Cut onions into horse ears; Cut the ginger into pieces.

2. Cook the washed tripe with water, rinse it with cold water, slice it to remove oil and tendons, then cook it with onion, ginger, cooking wine, refined salt and water, soak it in the original soup for 2 hours, take it out and let it cool.

3. Slice the tripe, mix well with salt and monosodium glutamate, add Chili oil, pepper powder and onion after salting, and mix well.

Sliced beef fillet with sesame sauce

400g of kidney, 20g of yellow wine, 30g of sesame sauce, 40g of onion soy sauce, 5g of ginger, 0g of 65438+ monosodium glutamate, 20g of pepper 1 g, 20g of sesame oil and 5g of shredded green garlic.

1. Tear off the membrane outside the kidney, cut it into two pieces with a knife, remove the white waist, wash it, cut the pieces into small slices, and rinse it with clear water; Wash ginger, peel it and pat it loose. 2. Bring the wok to a boil, pour in boiling water, add ginger, onion and yellow wine, cook for a while, pour in tenderloin slices and stir fry quickly. When the tenderloin slices become discolored and bleed, immediately pour them into a colander to drain the water, take out the onion and ginger, put them in a bowl, add sesame sauce, monosodium glutamate, soy sauce, pepper, shredded garlic and sesame oil, mix well and put them on a plate.

Water tripe

500g tripe kernel, a little coriander powder, soy sauce 15g, a little sesame oil, salt and spicy soy sauce, and sesame sauce 10g.

1. Peel the tripe, degrease it with a knife, and cut it into thick slices with a top knife.

2. Put the water in the pot. The water is boiling, put your stomach in it and stir it with chopsticks. When I saw that the belly slices had just been rolled, I immediately fished them out and put them on the plate. 3. Put sesame sauce, soy sauce, salt, spicy soy sauce, sesame oil and coriander powder into a bowl, and transfer the juice to a dish with belly kernels.

Sichuan style red bull shredded pork

250g lean beef, 75g carrot, 50g celery, 50g garlic sprout, 5g shredded ginger, 0/25g edible oil, 40g Pixian watercress, 2g Sichuan salt, 5g soy sauce, 3g pepper powder, 75g wet starch, 0/5g cooking wine/kloc-0, 2g sugar and 5 vinegar.

1. Wash back beef, cut it into 4cm long thick shreds according to transverse ribs, put it in a bowl, and mix well with water, Sichuan salt and wet starch; Cut carrots into 4 cm long thick and thin wires; Cut celery into 3 cm long sections; Cut garlic seedlings into 3 cm long sections with a diagonal knife; Douban is ground very finely; Stir the soy sauce, sugar, vinegar and wet starch in a bowl to make juice.

Steamed beef

Beef. 50 grams of cooked ham, 60 grams of water-made magnolia slices (water-made bamboo shoots and winter bamboo shoots).

Ingredients: salt 25g, cooking wine10g, monosodium glutamate10g, shredded onion 40g, shredded ginger 20g.

1) sliced beef, blanched with boiling water and washed; Slice ham and magnolia officinalis into small pieces for later use. 2) Put the beef into plates respectively, then add ham slices, magnolia slices, shredded onion, shredded ginger, monosodium glutamate, cooking wine and refined salt, and steam for 20 minutes.

Roast Beef

Ingredients: 600g beef tenderloin, 50g onion, 50g carrot and 25g celery.

Seasoning: 75g edible oil, fragrant leaves 1 tablet, 25g brandy, a little pepper.

Cooking method: wash beef; Wash and chop onion, carrot and celery; Spare. Mix beef, salt, pepper, onion, celery, geranium and carrot and marinate for about 4 hours. Heat the pan and pour in cooking oil. When the oil temperature reaches 50%, add beef and fry until the color is the highest, and put it in a baking tray. The remaining oil will fry other pickled products until they turn yellow. Pour it on the beef and bake it in the oven at 2 10 until it is medium-cooked. When the meat is pink, stop fire and keep warm. Add salt and brandy to the original juice to adjust the taste. When eating, slice the beef and pour the original juice.

Beef seasoned with soy sauce

Beef 10 Jin, 22 of the top ten flavors (including: clove, aniseed, fennel, cinnamon, tsaoko, etc. ), a bottle of sweet noodle sauce (300-500g, adjusted according to personal taste), onion, ginger and salt.

Practice: 1. First cut the beef into pieces of about half a catty according to the situation, cook it in a boiling pot, take it out and put it in the old soup (it can also be replaced by water, note: cook the meat well. )。

2. Add seasoning (cut the onion into large sections, pat the ginger lightly with a knife, and put the top ten flavors into the material box), cook on high fire for about 15 minutes, and turn to low heat until the meat is cooked (test method: it can be clamped with chopsticks and passed smoothly).

3, pot, put it in a ventilated and cool place 12 hours or so, then boil the soup with high fire, simmer for half an hour to an hour (you can also extend the heating time according to the degree of carrion you like).

When the soup is cold, you can take it out and keep it. Slice directly when eating.

Fried beef with Chili sauce

Beef, tripe, heart and tongue, tripe and scalp, salt-fried peanuts, salt water, soy sauce, sesame powder, pepper powder, monosodium glutamate, star anise, pepper, cinnamon, Sichuan salt, white wine and Chili oil.

Production process:

1. Wash fresh beef and beef offal and cut beef into pieces;

2. Boil beef and beef offal in a boiling water pot, then take them out, put them in another pot, add old bittern, spices, pepper, cinnamon, star anise, Sichuan salt and white wine, then add water, cook them on high fire for about 30 minutes, then turn to low fire for 90 minutes, until the beef offal is cooked but not rotten, first take out the cooked beef offal and let it cool for later use;

3. Boil the brine for about 10 minute, then put monosodium glutamate, Chili oil, soy sauce, pepper powder and brine into a bowl to make juice;

4. Mash the cooked peanuts for later use, then cut the cooled beef and beef offal into pieces about 6 cm long and 3 cm wide, mix them together, pour in the flavor juice and mix well, divide them into several plates, and sprinkle sesame powder and peanut powder respectively.

Steamed beef with flour

370 grams of beef and 75 grams of rice.

50 grams of vegetable oil, 30 grams of soy sauce, 3 grams of pepper and pepper, 2 grams of Chili powder, 8 grams of onion ginger, cooking wine 13 grams (red wine is available), 30 grams of bean paste, 5 grams of Sichuan lobster sauce and a little coriander.

(1) Stir-fried rice and ground into coarse powder. Cut the onion into chopped green onion. Chop the lobster sauce. Mashed ginger, washed and chopped with a little soaked coriander.

(2) Cut beef into thin slices (4 cm long and 2.5 cm wide) and mix well with oil, soy sauce, Jiang Shui lobster sauce, bean paste, pepper and rice flour. Put it in a bowl and steam it in a drawer, then take it out and sprinkle with chopped green onion. Put coriander, pepper powder and pepper in a small plate.

Stewed beef with beer

1000g beef ribs, 1 bottle of beer, 40g soy sauce, a little light soy sauce, 6g salt, 3g pepper, 5g chicken essence monosodium glutamate, 2 tsaoko, 8 star anise, 6 fragrant leaves, a little clove pepper powder, 30g ginger, 50g onion, 60g edible oil, 5g sesame oil and bean flour.

1. Cut the beef ribs into thumb-sized pieces, remove the blood with clear water, and then put them in a boiling pot to drain. Wash ginger slices, green onions and tsaoko, and mash them.

2, put the pot on the fire, heat the oil to 50% to 60%, add the pepper and dried Chili festival and stir-fry for a while, and stir-fry the ginger and onion quickly; Add beef cubes, add light soy sauce and light soy sauce, stir-fry beef and color it, add a little water, first burn beef for a while to darken its color, and then pour in seasonings such as beer, tsaoko, star anise, pepper, clove and fragrant leaves; After boiling, skim the froth, add some chicken essence and salt to adjust the taste, move to low heat, cover and stew for 70-80 minutes.

3. After the beef is crispy and delicious, pick out the seasonings such as ginger, onion and star anise, add the remaining chicken essence and monosodium glutamate, and finally thicken the bean powder. Add sesame oil and push out of the pot. Sprinkle coriander powder and serve.

Stir-fried shredded beef with Chili sauce

Ingredients: beef tenderloin 250g, celery 1 00g, shredded ginger15g, watercress 25g, pepper powder and Sichuan salt10g, soy sauce and sesame oil10g, and oil150g.

1. Cut beef into 8cm filaments and celery into 4cm segments;

2. Heat oil in the pan, saute shredded beef in the pan, add salt and shredded ginger and continue to stir fry. When the beef jerky is dark red, add the bean paste and stir-fry until it is fragrant. When the shredded beef is crisp, add soy sauce, sesame oil and celery, stir fry and sprinkle with pepper.

Sauced beef practice

1. Cut a whole piece of beef (weighing 2 Jin) into three pieces and wash it. Put cold water in the pot, add the chopped beef (the water has not covered the beef), boil it over high fire, take out the beef and wash it. PS: The tendon and meat in the calf are more suitable for making sauce beef.

2. Put a proper amount of water (without beef) into the pot, and then add five spices powder, sugar, salt, soy sauce, star anise, dried Chili, ginger slices, pepper and cooking wine. Cook until you can simply poke it with chopsticks. PS: If you use a pressure cooker, you can cook it for about 10 minutes after charging.

3. Soak the cooked beef in the soup for one night, take it out the next day and leave it for several hours to make its surface dry and easy to cut. When cutting, be careful not to cut along the texture of the meat. It is best to cut vertically, so that it is not difficult to eat.

4. Put the cut beef on the plate. Take a little beef marinade, heat it, pour it on the beef, and add sesame oil and onion.

Hua. PS: If the beef is weak (especially the meat in the middle), you can add some soy sauce to the gravy or make sauce according to your own taste. The rest of the broth can also be made into noodles, delicious!

Stir-fried beef

Specific practices:

The first step: buy two Jin of good beef from the cow pier and put it in the pot to soak the blood out.

Step 2: Heat the oil to 70% heat, then add a spoonful of sugar (preferably brown sugar), stir-fry until golden brown, then add water, add pepper, star anise, cinnamon, pepper, salt and monosodium glutamate to the water, boil and put the soaked beef in brine, and marinate for more than an hour with low fire.

Step 3, put the beef into the pot: after pickling, cut the beef into thin slices, which will test your knife skills here. Next, heat the oil to 70% heat, fry it in the oil until golden brown, and then take it out. If you want to eat some burnt beef, fry it for a while, or fry it for a while.

Step 4: fry the fried beef in oil, ginger powder, pepper powder, a little chicken essence or monosodium glutamate for a while, and you're done.

The practice of tearing beef by hand

There are two ways.

One: Buy a bottle of gravy. First, boil the bleeding water of half a catty of beef with ginger wine, rinse it off, pour the gravy, put the beef into it, turn to low heat after boiling, marinate for about 40 minutes, insert it with chopsticks without bleeding, and turn off the fire. Soak in the juice for about half a day, let it cool, cut into small strips, fry in oil pan until the surface is dry, take it out, put it on a plate and serve with salted vegetables.

2: 1 kg beef (it is enough to buy it for hand-torn beef), cut it into 8 cm long strips with 1.5 cm, add thirteen spices, oil, salt, fermented bean curd, vinegar and sugar for half a day, put it in a pressure cooker, add a little water, cook it for about 10 minute, and take it out with clear water.