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How to make spicy stew and how to make it delicious

1. Wash the fat and thin pork, cut into pieces the size of mahjong, add water in the pot, add pieces of meat, three slices of ginger, one tablespoon of cooking wine, bring to the boil and boil over high heat. Remove and rinse with warm water. Set aside. Soak all the ingredients in warm water for two or three minutes and pour out the water. One or two cloves will suffice.

2. 1000 grams of lean meat, 1 teaspoon of salt, 2 teaspoons of cooking wine, 3 teaspoons of soy sauce and the right amount of sesame. Practice: the choice is lean meat, frozen in the refrigerator before, melted in the water. Blanch the water in boiling water and cook for about 7 minutes for 8 minutes. Take out the lean meat to cool, put it into the pressure cooker and add various seasonings. Green onion, garlic, ginger, etc., sprinkle with sesame to taste.

3. The beef was soaked in clean water for half a day, and the blood water was changed several times in the middle. Cut the beef into pieces, blanch the water in a cold water pan, boil for 3-5 minutes, remove the beef and pour out the blood. Rinse the blood foam off the beef with hot water. Put in the spices. Put the beef in a pressure cooker and pour in hot water equal to the beef, then add 1 green onion, a few slices of ginger and 4-5 cloves of garlic. Put in the sugar. Add 60g of sweet noodle sauce. Put it in light soy sauce.

The correct way to cook Spicy Roast Beef

Before cooking the beef, boil the hot water over high heat, remove the lid and simmer for 20 minutes to remove the smell. Then close the lid and simmer over low heat for a few minutes. Add the right amount of salt when cooking beef, but it is best to add it at a later stage and make sure the water is added at once. After buying, the beef should be washed, then cut into large pieces, soaked in clean water for at least 30 minutes, and the water should be changed three times during the period.

Remove the butter and tendons from the fresh beef, cut it into pieces, rinse with clean water, and cook the mature beef after 5 hours of fire. When burning, we should pay attention to shoveling, so that the upper and lower beef is evenly cooked. After putting the beef into the pot, put it on a sieve to cool thoroughly to make the meat solid. Then cut the beef into 0.2cm slices.

First wash the beef tendon meat, you can use a steel fork to insert some small round holes in the beef and mutton, then sprinkle salt, pepper noodles and sliced ginger, and let it marinate for 3 hours.

Add water and soy sauce to the pot. Put in the blanched beef. Add the soup and dried turmeric and bring to a boil. Mix well with salt. Cook over low heat for 120 minutes. Take out the beef 1120 minutes later, slice it with a knife and set the plate so that Spicy Roast Beef is finished.

Materials: beef 650 grams, cloves 10 grams, Angelica dahurica 10 grams, rock sugar 7, dried pepper 5 grams, pepper 10 grams, star anise 2, fragrant leaves 5, ginger 5, spring onions 2, soybean sauce beef soaked in water for 2 hours to remove blood, cut into large pieces and set aside. Make a small hole in the washed beef with a fork so that it can taste good when pickled.

A complete Collection of Spicy Roast Beef's practices

The following is Spicy Roast Beef's most authentic practice: preparation materials: beef, five-spice powder, pepper powder, salt, ginger, spring onions, cooking wine, soy sauce, sugar, fragrant leaves. Cut the beef into thin slices, add five-spice powder, pepper powder, salt, cooking wine, soy sauce and sugar and marinate for 20 minutes. Slice the ginger, cut the onions and set aside the fragrant leaves. Cool the oil in a hot pot, add slices of ginger, green onions and fragrant leaves to stir-fry for fragrance.

Spicy Roast Beef's most authentic practice: prepare ingredients: beef, five-spice powder, pepper powder, salt, cooking wine, ginger, spring onions, garlic, star anise, cinnamon, fragrant leaves, dried chili. Cut the beef into pieces, add the right amount of salt, cooking wine and sliced ginger, and marinate for about 20 minutes. Cool oil in hot pot, add spring onions, ginger, garlic, star anise, cinnamon, incense leaves and dried chili peppers. Add the pickled beef and stir-fry until discolored.

Prepare the materials Spicy Roast Beef needs: 500g beef cubes, sliced ginger, green onions, star anise, cinnamon, pepper, cooking wine, light soy sauce, soy sauce, sugar, water. Wash the beef and cut it into pieces of appropriate size. Cool the oil in a hot pan and stir-fry the beef until it changes color. Stir-fry sliced ginger, green onions, star anise, cinnamon and pepper.

Production method of spicy stewed meat

Main ingredients: two jin of beef accessories: green onions, eggs, star anise, ginger, white kou, Chaotian pepper, cumin, rock sugar, grass fruit, pepper, cooking wine, light soy sauce, soy sauce.

Ingredients: 500g beef excipients: ginger, light soy sauce, salt, wine, cinnamon, cloves, Chuanxiong, pepper, cumin, tangerine peel and star anise Spicy Roast Beef's practice: cut beef in half and taste well. Boil water, put wine over water. Put water in the pressure cooker, put all the ingredients in, and boil for 30 minutes.

Ingredients: beef 3 kg, pepper 5 g, cooking wine 30 ml, pepper, salt, monosodium glutamate, pepper 5 g, old hen 1 kg, pig bone 1 kg, sugar 40 g, Monascus rice 20 g, lard 100 g, ginger 100 g, onion 50 g. Spicy Roast Beef's method: 1 cut the beef into small pieces and wash it. Marinate with salt, pepper, cooking wine and ginger for 12 hours. Turn it every 3 hours. Then wash it and iron it again.

Spicy Roast Beef is one of the traditional Chinese foods, also known as "Lao Tan Beef Seasoned with Soy Sauce". It is famous for its bright color, tender and smooth taste and delicious meat. The following introduces Spicy Roast Beef's practice and ingredient halogen system.

The practice of cooking Spicy Roast Beef

1. Remove the butter and tendons from the fresh beef, cut it into upper pieces, rinse with clean water, and cook the mature beef after 5 hours of fire. When burning, we should pay attention to shoveling, so that the upper and lower beef is evenly cooked. After putting the beef into the pot, put it on a sieve to cool thoroughly to make the meat solid. Then cut the beef into 0.2cm slices.

2. Wash beef and cut into strips and set aside, add appropriate amount of cold water to the pot, add beef, sliced ginger, spring onions, and appropriate amount of cooking wine. Bring to a boil over high heat, skim the foam from the soup and add star anise, cinnamon, incense leaves, pepper, cumin and grass fruit. Then add half a tablespoon of soy sauce, appropriate amount of pepper and rock sugar, cook over medium heat for an hour, turn off the heat and let cool, remove the beef and cut it into pieces.

3. Spicy Roast Beef's most authentic practice: prepare ingredients: beef, five-spice powder, pepper powder, salt, cooking wine, ginger, spring onions, garlic, star anise, cinnamon, incense leaves, dried chili. Cut the beef into pieces, add the right amount of salt, cooking wine and sliced ginger, and marinate for about 20 minutes. Cool oil in hot pot, add spring onions, ginger, garlic, star anise, cinnamon, incense leaves and dried chili peppers. Add the pickled beef and stir-fry until discolored.