How to make spiced beef to be delicious, and how to make the most authentic way to make spiced beef?

Spiced beef is a delicious and delicious traditional Han dish, the dish is ruddy in color, fragrant and fragrant beef, and has a deep aftertaste. It adopts the traditional Chinese five-spice method. The so-called five-spice is to grind more than 5 kinds of spices (pepper, star anise, cinnamon, sand ginger, fennel, etc.) into powder and mix together, often used to apply before frying and frying, and the spiced beef we eat is made by slicing ordinary beef into five spices.

Beef is rich in protein, amino acid composition is closer to the needs of the human body than pork, can improve the body's ability to resist disease, for growth and development and postoperative, post-illness recuperation of people in the supplement of blood loss, repair of tissues and other aspects are particularly suitable, cold winter beef can warm the stomach.

Method 1. Ingredients: 100 grams of beef.

Marinade: 1/2 teaspoon Sichuan peppercorns, 2 star anise, 1 cinnamon, 5-6 pieces of sand ginger, 1 grass fruit (crushed), 1/2 teaspoon fennel, 1 chopped shallot, 1 teaspoon salt, 1/2 tablespoon of minced rock sugar (about 25 grams, that is, 6 and a half dollars), 400 ml of soup, 1 tablespoon of wine.

Dipping sauce: 1 tablespoon of sesame oil, light soy sauce, shredded red pepper, 1 and a half tablespoons of Zhejiang vinegar, 1 teaspoon cooked oil, 1 tablespoon of shredded red pepper, 1/2 teaspoon of sugar.

Steps: 1. Put the brine (except wine) in a deep bowl and cook over high heat for 15 minutes.

2. Wash the beef, put it in the brine, add the wine, and cook over medium heat for about 40 minutes.

3. Take out the beef, let it cool and cut into thin slices.

4. In addition to sesame oil and Zhejiang vinegar, put the dipping sauce in the oven and cook it on high heat for 1 minute, take out the remaining juice, and then serve it with beef.

Practice 2. Preparation of ingredients.

One pound of beef, a little spiced cinnamon, three slices of ginger, a green onion, soy sauce, and an appropriate amount of wine sugar.

Steps: 1. Wash and drain the beef, heat the red pot, add oil, and stir-fry the beef until fragrant.

2. Add wine, spiced cinnamon and water, boil over a high fire and then turn to a simmer until cooked through. Remove.

3. Wash the pot, heat it, put the oil, stir-fry the beef, add the soy sauce, sugar and cooking wine and turn to medium heat.

4. Keep turning the beef to avoid sticking to the pan until the marinade is dry. Remove the beef, let it cool, cut into thin slices and serve.

Spiced beef needs to put salt, glucose, spices, and an appropriate amount of five-spice powder, cut the beef into small pieces, wipe these seasonings with your hands, hang the beef in a ventilated place after 2 to 3 days, and dry it for ten days and a half, and the spiced beef will be ready.

According to your taste, you can do what you want.

Ingredients: 3 cattle Jianzi.

Excipients: 1 green onion, 6 slices of ginger, 2 cinnamon, 5 bay leaves, 5 star anise, 1 grass fruit, 5g cumin, 5g licorice, 1 tsp thirteen spice powder, 1 tsp dark soy sauce, 3 tbsp light soy sauce, 4 tbsp cooking wine, 260g rock sugar, 6 tbsp salt, appropriate amount of water, appropriate amount of coriander leaves.

1. Wash the beef tendons.

2. Cut each strip into three large pieces.

3. Bring the water in the pot to a warm temperature, add the beef tendons, boil on high heat until the water boils, then turn to low heat and cook for 5 minutes.

4. Remove and wash, and soak in cold water for half an hour.

5. Prepare the spices.

6. Put bay leaves, star anise, cumin, librize, and grass fruits into disposable spice bags. Cut the green onions into pieces and slice the ginger.

7. Pour an appropriate amount of water into the pot, add spice packets, cinnamon, ginger slices, and green onions. Add thirteen spice powder, dark soy sauce, light soy sauce, cooking wine, rock sugar and salt.

8. Bring to a boil over high heat, turn to low heat and cook for 15 minutes to make five-spice brine.

9. Pour in the soaked beef, bring to a boil over high heat, then turn to low heat and cook for another 50 minutes, until the beef can be easily pierced with chopsticks.

10. Drain and dry naturally for 2 hours.

11. Bring the five-spice brine to a boil on high heat again, pour in the dried beef, turn to low heat and cook for another 30 minutes.

12. Slice the beef when it is not hot.

13. Put on a plate, put on the coriander leaves, and finish.

Cut the beef into small pieces smaller than a woman's fist and marinate them for two hours with salt, soy sauce, five-spice powder, rice wine, ginger, and green onions. Put it in the pot, the water is not over the meat, then add an appropriate amount of salt, sugar and soy sauce, add star anise, cinnamon and other spices, and you can also add some orange peel. Bring to a boil over high heat, skim the foam, and when half of the water in the pot remains, simmer over low heat until the meat is rotten, if there is still soup in the pot at this time, you can use high heat to collect the soup or store the soup separately (it can be used to cook noodles, especially delicious).

Note: Wait until the beef is completely cooled before slicing, otherwise it will be crumbly.

The happy moment every day is to get up early and eat the breakfast made by my mother, and feed the children in online classes.

Ingredients: 700 grams of beef.

Excipients: 5 grams of salt, half a green onion, 1 piece of ginger, 2 star anise, 1 chili pepper, 1 pinch of Sichuan pepper, 1 grass fruit, 1 spoon of dark soy sauce, 10 grams of light soy sauce, 15 grams of rock sugar, 10 grams of cooking wine.

Production process: 1Fill the induction cooker with water and add green onions, ginger and peppercorns.

2.In a pot under cold water, blanch the beef pieces in the pot. Wash the blanched beef and set aside.

3.The prepared excipients are: green onion, ginger, star anise, cinnamon, bay leaf, red pepper, Sichuan pepper, rock sugar.

4.Put the water and beef cubes in the electric saucepan, and all the trimmings in the pan as well.

5.After the water boils, add the dark soy sauce and light soy sauce.

6.Add a tablespoon of cooking wine.

7.Add salt and caster sugar.

8.Start the meat program, and after cooking, soak the meat in the broth and soak it overnight.

9.It's also great to slice and eat, or mix a garlic sauce to dip in.