With makings
| The ox is tendinous child the flesh | |
The practice of beef of sauce of the five spices
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The ox is tendinous child the flesh uses clear water to did not immerse too 5-6 hour (be cleaned hourly and change water) hind fish out changes a knife to become chunk, be in with the knife each deep jab a certain number of knives
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On fire of the buy that fry pan, frying Chinese prickly ash the Gan Beiyi inside boiler to fall
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Take, bovine tendon child put, ginger piece, green Duan Fang is entered, add the Chinese prickly ash that has baked and salt, cooking wine, freezer is put to refrigerate one day after knead is even overnight
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Clear water is put inside boiler, the bovine tendon that has bloated child the flesh is put, big baked wheaten cake leaves, cast aside go float foam, fish out
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Dry salted and fermented soya paste is put into big bowl, enter water. Agitate salted and fermented soya paste makes Yushui of its all dissolve medium
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Pour water, change boiled water, big baked wheaten cake leaves, pour water of salted and fermented soya paste into the boiler of the beef that stew slowly, the residue of salted and fermented soya paste that leave child drop need not
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Put old Shang Zaijia aniseed, Chinese prickly ash, cassia bark, clove, arenaceous benevolence, cinnamonic, soy, cooking wine, white sugar, salt, green paragraph, Jiang Pian, the ox that has made a noise is tendinous child the flesh
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Big baked wheaten cake leaves, turn hour of the small fire 2-3 that stew
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The beef that has boiled is not eager to giving boiler, immerse 24 hours to make in soup its more tasty
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Accuse the beef fish out after immersing to do Shang Zhihou to be put into the basin, edible of the section after air cool cold storage
Small stick person
1, it is OK to buy beef to immerse with clear water ahead of schedule the hematic water inside better cleared beef, reduce fleshy fragrance with avoiding long scald water
2, after beef cuts chunk, use pointed awl to wear in the flesh first, it is sauce to be able to arrive directly at depth skinning texture to open a channel.
3, next beef buy basin in, with Chinese prickly ash, cooking wine, green paragraph, Jiang Pian, do the whole body to massage to it.
4, buy freezer refrigerates 24 hours.
5, the boiler below beef cold water, big baked wheaten cake leaves, cast aside go float foam.
6, should use Laoshang, the meat that adds old soup bittern to make kind mouthfeel is more full-bodied. It is OK to use use Laoshang every time after air is cool, put sealed case or last in bag refrigerant save, when using, take out, plus all sorts of condiment and water, will stew beef 2-3 hour. Can penetrate smoothly with the chopstick and somewhat obstruction is advisable. Cross a mouthfeel not to have interest of pliable but strong, owe bite do not move, chew not sodden, tooth of a place of strategic importance.
7, sauce beef must use dry salted and fermented soya paste, otherwise does not have that sauce fragrance.
8, after beef has been boiled, cannot lift a lid, into freezer safe lays aside 24 hours of above after let it have its swing is fully cool. Be sure to keep in mind, this is indispensable necessary link, otherwise aftertaste of sauce have no way, beef is coarse work hard, all one's previous efforts wasted.