Old vinegar beef
By VicentaLakin
Recipe Recommendations
- beef tendon
- liquor 50ML
- Brine soup appropriate amount
- qingshui appropriate amount
- dried red pepper two
- geranyl two pieces
- millet spicy of 3
- old vinegar half a bowl
- coriander two
- cucumber a
- black fungus five flowers of
- minced garlic appropriate amount
- white granulated sugar two spoonfuls
- MSG a small spoonful
- sesame oil
- salt a small spoonful
- soy sauce a tablespoon
- hot and sour
- mix
- several hours
- ordinary
Steps for Old vinegar beef
1
Boil hot water in the pan, add beef tendons, and pour in 50ml
2
Boil the tendon meat for about three minutes, wash the foam, and remove.
3
Put half of the braised pork stock and half of the water into the pot, add the beef, two dried red peppers and two slices of fragrant leaves.
4
Start the cooking tendon button of the Adi pot, keep the heat for half an hour after cooking, then press the cooking meat button, continue to keep the heat for half an hour, then open the lid of the pot and tie it with chopsticks. If it is tied, it will prove that it is cooked. Continue cooking again when it is not cooked. Cool the cooked beef, wrap it, and place it in the refrigerator for overnight.
5
Chop millet spicy
6
Put it in a bowl of vinegar and soak for 20 minutes to allow the spicy taste to seep out completely.
7
Cut the coriander into sections and shred the cucumber.
8
Pat garlic flat and chop into pieces.
9
Remove slices of beef from the refrigerator.
10
Add salt, sugar, and monosodium glutamate.
11
Add sesame oil, sesame oil
12
Finally, add the vinegar chili juice, mix well all ingredients and serve on a plate.