Red beef
By VicentaLakin
Beef is the second largest meat food in China, after pork, with high beef protein content and low fat content, so it tastes beautifully, is popular and enjoys the aesthetic name of “sweet meat”. Beef contains abundant proteins, amino acid composition is closer to human needs than pork, improves the body ' s resistance to disease, and is suitable for supplementing haemorrhages, repairing tissues, etc. for those who grow and develop after surgery, and for those who adjust after the disease. The cold winter beef, which warms the stomach, is good for the winter. According to Chinese doctors, beef has the effect of filling up the abdomen, feeding the stomach, strong bones, quenching the wind and stopping thirst. It is applied to people who have a moderate downfall, a short-temperature, cortex acid, chronic anaemia and a dizziness。
Recipe Recommendations
- beef 1000 grams
- onion appropriate amount
- Jiang appropriate amount
- soy sauce 20 ml
- soy sauce 5 ml
- Shaoxing rice wine 30 ml
- octagonal appropriate amount
- cinnamon appropriate amount
- grass fruit the 2
- geranyl appropriate amount
- tangerine peel appropriate amount
- bibo 1
- rock sugar appropriate amount
- salt 5 grams
Steps for Red beef
1
Beef wash, cut into big pieces. The boiler (cold water) is about ten minutes away, and the spare。
2
Put the oil in the pot and burn it up to 40% of the onion。
3
And then it's like eight centipedes, cinnamon, peppers, grassfruit. Cooking wine, pouring in, waiting for beef to fall out of the pot before getting into the old color。
4
The roasted fragrance and beef are poured into the high-pressure pan, and the fire is shut down 25 minutes later, and the beef and soup juice are added to the pot for salt and then for juice。