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Hello, the following is the recipe for braised beef: 250g of washed beef tendon meat is cut in half against the texture. 2. Beef in a pot under cold water, **boil to skim off the foam, continue to cook for about 5 minutes, remove the water and wash. 3Put 2 sections of green onion, 5 slices of ginger, 5 cloves of garlic, 4 star anise, 5g of Sichuan pepper, 1 piece of cinnamon, 5 slices of fragrant ant leaves, rock sugar into the blanched beef, add 5ml of cooking wine, 5ml of light soy sauce, 15ml of dark soy sauce, and then pour in water to cover the beef.

5Put it in the electric rice cooker, simmer for 1 hour, take a chopstick and easily insert the beef to remove it. 6. After the braised beef is cooled, it can be sliced and put on a plate, and you can enjoy the rent.

The production methods and steps of braised vegetables are as follows:Ingredients: 10 chicken feet.

Excipients: 5 slices of ginger; a piece of tofu; 8 tablespoons of soy sauce; 4 tablespoons of oil; 3 scoops of oil; a pinch of sugar; a pinch of chicken broth powder; 2 chopped green onions.

1.Drain the chicken feet first.

2.After collecting the water, add oil and tofu to fry the chicken feet, then add soy sauce and fry until the chicken feet are colored, then add ginger slices and sugar, and stir-fry for a while.

3.When the chicken feet turn light yellow, they can be put into a pressure cooker and boiled dry.

<>5.You can try the taste for yourself and choose the amount of fuel consumed.

Recipe for marinated vegetable ingredients:

Recipe 1: 10 grams of star anise, 3 grams of galangal, 5 grams of cinnamon, 15 grams of cumin, 5 grams of grass fruit, 1 cloves, 10 grams of Sichuan pepper (optional), corresponding to 10 catties of fresh soup, can be marinated 10 catties of dishes.

Recipe 2: 5 grams of star anise, 2 grams of white pepper, 5 grams of Sichuan pepper, 10 grams of cumin, 2 grams of cinnamon, 8 grams of grass fruit, 1 cloves, corresponding to 8 catties of fresh soup, can be marinated 8 catties of dishes.

Tips for making braised vegetables:

1. Choose the ingredients.

Buy ingredients, such as duck neck, chicken feet, pig face, large intestine, offal and other ingredients, try to choose fresh, be sure not to touch the semi-finished product, that is, the kind after the merchant blanched, no matter how cheap it is, don't buy it, go home and just deal with the smell, it is a trouble, if you want to buy semi-finished products conveniently, it will definitely affect the taste.

2. Blanch. After marinating, the ingredients need to be blanched, skimming off the foam, removing the bloody smell and impurities, tips to pay attention to, must be cold water pot, so that the blood in the pores of the meat, seep out faster, once the meat skin encounters high temperature, it will shrink rapidly, so that the dirt in the pores can not be discharged.

3. Cool down. After boiling for a few minutes, skim off the foam, quickly take out the cold water, don't underestimate this action, it can have two meanings, the first can rinse off the foam, the second can reduce the temperature, so that the meat can be quickly cold and solidified, and when you cut it later, it will not be easy to scatter.