Beef Chili
1.
Prepare a piece of beef tendon
2.
Cut the beef into small pieces for later use
3.
Put cold water in the pot, add the cut beef, add cooking wine, and blanch water
4.
After the water is boiled, skim the froth in the pot
5.
After skimming the foam, take the beef out and put it in a basin. Don’t leave any soup in the basin, otherwise the oil will collapse when the beef is fried.
6.
Pour the right amount of oil into the pot
7.
Add ginger slices
8.
Pour the beef and stir fry for a few minutes
9.
Pour in soy sauce and froth the beef
10.
Add a little seafood soy sauce
11.
Fill the pot with warm water
12.
Add a spoonful of bean paste one by one, stir well, then add rock sugar, add a small package of beef stew material package
13.
Gaiguer and simmer for an hour and a half. This can be determined according to the individual's mouth. If you like chewy ones, cook for a while. I like squishy ones, so the cooking time is longer.
14.
After the beef is boiled, start to fry the chilies. Wipe the chili washing water with kitchen paper, otherwise the oil will collapse.
15.
When the chili is fried to the tiger skin, pour the soy sauce soup from the beef stew and simmer for a few minutes
16.
Then pour the stewed beef into the chili so that the flavors of the chili and beef are fully integrated
17.
When the chili has softened and changed color, it can be out of the pot. Leave some soup in the pot. It is best to froth the beef slightly, or the beef will be very dry. Put the prepared beef chili in the refrigerator when you want to eat it. Clip it a bit, it's easy to save.
Tips:
First of all, the choice of meat must be beef tendon, because it will not be very fat and taste good. Second, be sure to use warm water when adding water. If you use cold water, the meat will not taste good. Finally, it is my personal opinion that I think it will taste better if it is eaten the next day in the refrigerator after it is left in the pan and allowed to cool.
