Yulin niuba
By CasandraRyan
Ingredients: soy sauce,liquor,winter mushroom,Osmanthus,MSG,white sugar,ginger,garlic,octagonal,grass fruit,cinnamon,pepper,scallion,clove,refined salt,baking soda,orange peel,couchgrass root
Recipe Recommendations
- baking soda 1 grams
- scallion appropriate amount
- garlic appropriate amount
- winter mushroom appropriate amount
- liquor 50 grams
- white sugar small amount
- MSG small amount
- octagonal appropriate amount
- grass fruit appropriate amount
- cinnamon appropriate amount
- clove appropriate amount
- Osmanthus appropriate amount
- orange peel appropriate amount
- pepper appropriate amount
- couchgrass root appropriate amount
- refined salt appropriate amount
- soy sauce appropriate amount
- ginger appropriate amount
Steps for Yulin niuba
1
Select 1kg of best beef rump meat, wash the blood stains, use a blade to grow slices about 1--2 cm, 6 cm wide, and 2 cm thick, and place them in a basin. Add 50 grams of white wine, refined salt, soy sauce, a small amount of sugar, and a small amount of monosodium glutamate., ginger juice, garlic white, scallion white, 1 gram of baking soda, 0.2 grams of nitrated water, mix well and pickle for 1- 2 hours.2
Take a dustpan, spread the marinated beef slices one by one on the dustpan, and dry them in the sun until 70% dry.3
Wash the pan, add a little vegetable oil and heat until 80% cooked. Add star anise, tsaoko, ginger, cinnamon, cloves, osmanthus, orange peel, pepper, grass root, ginger pieces, garlic, and soaked mushrooms and saute fragrant. Then add the dried meat and stir-fry over medium heat. When the meat is soft and there is no juice in the pan, add clear oil, stir fry, cover the lid, and use slow fire to simmer for 1- 2 hours. Remove the cover and stir fry on time in the middle to avoid burning the bottom.4
After simmering the beef bar, pick up the ginger, garlic and spices, control the oil and cool, and then cut it into pieces and serve it with a knife, or cook it with other ingredients to make other dishes.