Red beef

By VicentaLakin

Red beef
It's just that it's been a long time since I've thought about it. There are no complex steps, but with a few common spices, the Chinese talk about a fire and time, spend more than three hours in their spare time, and the fire tweaks a pot of beef, a book or a play, with the increasingly fragrance of the kitchen. The meal is ripe, this day's most expected moment。

Recipe Recommendations

  • burdock meat appropriate amount
  • Jiang appropriate amount
  • garlic rice a
  • dried chili of 6
  • octagonal of 2
  • cinnamon a little
  • rock sugar of 5
  • tangerine peel 1 clove
  • Homemade cooking wine appropriate amount
  • soy sauce appropriate amount
  • salt appropriate amount
  • chicken essence a little
  • pepper a little

Steps for Red beef

  • Make Red beef step 0
    1
    Material ready。
  • Make Red beef step 1
    2
    Cattle. The best way to pick meat is to yell at the boss and I want the best piece, plus a pretty smile。
  • Make Red beef step 2
    3
    The whole piece of cow meat is put into the cold water, and the fire boils, leaving it to the foam. It's almost ready。
  • Make Red beef step 3
    4
    The whole piece of cow meat is put into the cold water, and the fire boils, leaving it to the foam. It's almost ready。
  • Make Red beef step 4
    5
    Heated peanut oil in the pot, with garlic and ginger fragrance. The amount of garlic is larger, and it will melt at the end。
  • Make Red beef step 5
    6
    Then we'll go in and dry the water, and we'll add wine。
  • Make Red beef step 6
    7
    Add ice cream, dry peppers, eight horns, cinnamon skin, a little pepper powder and a proper amount of old smoke. Turn the fire even. All kinds of sauce should not be too large to cover up meat。
  • Make Red beef step 7
    8
    It was then added to the burning hot water, and when the fire opened, it slowly boiled down to salted sauce. More effective than high-pressure pans and casseroles, iron pots and stainless steel pans are used, and water is not enough to supply hot water once in the middle。

    • Red beef Make Tips

    1. The older the tangerine peel, the less you should add; the goal is to provide a unique aroma without overpowering the flavor of the beef brisket. 2. Add plenty of garlic cloves. By the end of the stew, they will melt and disappear, allowing the flavor to fully infuse the dish. 3. Add salt when the meat begins to soften.

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