raw material

Beef, onion, ginger, salt, sugar, cooking wine, soy sauce, allspice powder, fragrant leaves, pepper, clove, fennel, dried tangerine peel, licorice, cinnamon, star anise and clear water.

working methods

1. Wash beef and cut it into large pieces along the tendon line for later use.

2. Take a clean gauze, wrap clove, pepper, star anise, dried tangerine peel, fennel, cinnamon, geranium and licorice in it, and make a seasoning bag for later use.

3. Cut the onion into large pieces and mash the ginger for later use.

4. put water in the pot. When the temperature is 80℃, add beef and bring to a boil, and then cook with high fire for about 1.5 minutes.

5. Remove the beef from the boiling water pot and put it in cold water for later use.

6. Put water in the pot. After boiling, add seasoning bag, sugar, onion, ginger, soy sauce and spiced powder.

7. After the pot is re-opened, enter the beef fire and open the pot.

8. Turn down the fire. When the beef is cooked, take out the seasoning bag and turn off the heat.

9. Pour the beef and the remaining broth into the container and let it cool completely.

10. Take out the beef and slice it.

skill

1, the beef is cooked for about 1 minute and a half, and it is soaked in cold water to make the beef compact, so that the finished product is not easy to be chopped.

2. Pour the beef and the remaining broth into the container for preservation, which will make the beef more tasty.

Method 2

condiments

Raw beef 100 kg.

Auxiliary branch

Yellow sauce 10 kg, salt 3 kg, cinnamon 250g, clove 250g, Amomum villosum 250g, star anise 500g.

working methods

Choose fresh beef that is neither fat nor thin, soak it in cold water first, clean up the congestion, scrub the meat with a board and remove the bones.

Then cut into pieces of 0.75- 1 kg, the thickness of which is not more than 40 cm, washed with clear water once, and stored separately according to the meat quality.

Sauce mixing

Add about 50 kilograms of clean water to the pot, heat it slightly, and add 1/2 salt and yellow sauce. Boil 1 hour, skim the sauce foam floating on the noodle soup and put it in a container for later use.

Beef pot

First of all, put the meat bones at the bottom and side of the pot, so that the meat pieces won't stick to the wall of the pot. Then, according to the tender meat, put the meat into the pot. Put the old meat slices on the bottom of the pot, on the tender top, and put the front legs and the cavity meat in the middle.

(health)

Sauce

After the meat is in the pot, pour in the prepared sauce soup. After boiling, add various ingredients.

And press it with a pot pressing board (the method of pressing the pot is to press the beef with a bamboo board, put a big pot full of water on the bamboo board, or press it with a bucket), add water, and cook for about 4 hours.

After boiling 1 hour, skim the froth on the noodle soup, and turn the pan every 1 hour/time. According to the consumption of soup, add broth appropriately so that every piece of meat can be immersed in the soup.

After boiling for 4 hours on high fire, simmer for 4 hours on low fire to let the fragrance slowly penetrate into the meat. When simmering, turn the pan every 1 hour 1 time to make the meat pieces cooked and rotten.

pan

After pressing the pot, pile it up and cook it for 6 hours on low heat. When taking out the pot, gently level it with a special iron racket, remove the original soup from the pot and wash it, and then put the meat on a sterilized tray.

Put the meat in a bamboo drawer after it is out of the pot, so as not to damage the sauce beef. After cooling, it can be cut and used. It takes about 8 hours to cook a pot of sauce beef, and every 50 kilograms of raw beef can produce 25 kilograms of cooked meat.

Method 3

raw material

Front leg ox key1000g.

condiment

Clove, pepper, star anise, dried tangerine peel, fennel, cinnamon, fragrant leaves, licorice (a little each), three sections of scallion, one piece of ginger, soy sauce 1 tablespoon, soy sauce 1 tablespoon, sugar 1 tablespoon, salt 2 tablespoons and spiced powder1.

working methods

1. Wash the cow keys on the front legs and cut them into large pieces 10cm square. Pour clear water into the pot, heat it with strong fire, put the beef in, scald it with boiling water, take it out, and soak it in cold water to make it tight.

2. Put clove, pepper, star anise, dried tangerine peel, fennel and licorice into a seasoning box (or put cinnamon and geranium directly into the pot because they are easy to get). Wash the green onions and cut them into three sections. Wash the ginger and pat it with a knife.

3. Pour a proper amount of water into the casserole, heat it with high fire, and add spices, onion ginger, soy sauce, soy sauce, sugar and spiced powder in turn.

4. After boiling, add beef, continue to cook with high fire for about 15 minutes, and turn to low heat until the meat is cooked.

5. Stick it with chopsticks and it will pass smoothly. Take out the beef pieces and put them in a ventilated and cool place for about 2 hours.

6. Pour the cooled beef into the boiling soup and simmer for half an hour. Simmer, take out, let cool and cut into thin slices.