Which part of the beef is used for twice-cooked beef? Qian Zhan’s method of making spicy twice-cooked beef
Twice-cooked Beef, a traditional Wuhan dish , is a home-cooked dish that uses marinated beef tendons, plus your favorite side dishes, such as green garlic, green peppers, onions, lotus root slices, etc., with a little seasoning. stir fry. This dish is rich in protein and minerals, has a tender and smooth texture, is delicious and nutritious, and is suitable for all ages.
Material:
Braised beef tendon, 2 green peppers, 3 green garlic sprouts, appropriate amount of ginger and garlic, 2 dried chili peppers, 1 spoon of Pixian watercress, 1 spoon of oyster sauce
practice:
1. Cut the stewed beef tendons into thin slices and set aside; chop the green pepper, garlic sprouts, ginger, garlic, and dried chili peppers and set aside;
2. Add minced ginger, minced garlic, and dried chili pepper to the oil pan and sauté until fragrant, add 1 tablespoon of Pixian bean paste and stir-fry until red oil is produced;
3. Turn on high heat, add green pepper and green garlic and stir-fry;
Braised beef tendon
raw material:
1 beef tendon
spices:
3 star anise, 1 small piece of cinnamon, 40 peppercorns, 6 bay leaves, 1 grass fruit, 1 small piece of ginger, 2 pieces of Amomum villosum, 1 small handful of cumin, 1 piece of tangerine peel, 3 pieces of dried chili pepper
seasoning:
1 tbsp rice wine, 2 tbsp dark soy sauce, 2 tbsp oyster sauce, 1 tbsp salt, 2 green onions, a few slices of ginger, 3 cloves of garlic
[Recipe for Braised Beef Tendon]
1. Prepare main materials. I chose the ham tendon of beef tendon (it contains the best tendon, which has many ham tendon tendons, beautiful layers and a better taste).
2. Wrap all the seasonings with gauze (if you really can’t find that many seasonings, it’s better to have aniseed, cinnamon, pepper, bay leaves, and amomum villosum).
3. Add the spice packet and beef to the pot and let the water boil until there is enough water to cover the beef. Then add the seasonings, cover the pressure cooker, bring to a boil over high heat, reduce to low heat and simmer for 20 minutes, then turn off the heat.
4. Soak the soy beef in the soup and take it out when the soup is almost cold. It will taste better. Use a strainer to remove impurities, fat and spices from the stewed beef marinade. After cooling, cover tightly and store in the refrigerator.
5. Let the beef slices cool. You can either cool them or cook them again.
4. Pour in the braised beef slices and stir-fry, add oyster sauce to taste, reduce the juice, and remove from the pot.
Tip:
1. For those who are afraid of spicy food, if you remove the seeds and tendons from the peppers, the spiciness will be greatly reduced. If you like spicy food, Pixian Douban Hotpot is very spicy.
2. When frying the green peppers, press the peppers and onions to the bottom of the pot while frying. The aroma of the two ingredients will be forced out by the heat from the bottom of the pot.
3. Add some garlic leaves and stir-fry the pickled dry seeds until fragrant.
