Beef with Spicy Sauce
by Jiu Jiayi
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Wash the beef tendon (put a little white flour in the water to effectively remove the stolen goods on the meat)
2. Put cold water in the pot, add the washed beef tendon and blanch it
3. Blanch it for 10 minutes, pour out the water in the pot, and wash off the blood on the beef tendon
4. Cooking accessories: 3 star anise, 10 peppercorns, 3 slices of tangerine peel, half of green onion, 6 slices of ginger, 5 hawthorn
5. Put cold water in the pot, put the boiled Niu Jian, and then put the meat cooking accessories
6. Bring to a boil, simmer for 2-3 hours on low heat, and cook the beef until soft but not rotten
7. 2 scallions, 1 coriander, garlic clove, 4 green and red peppers, half each of enoki mushrooms
8. Shred the chives, cut the coriander into sections, and mince the garlic cloves, mince the green and red peppers.
9. Enoki mushrooms are blanched in water for 30 seconds and placed on the bottom of the plate for decoration
10. Seasoning: Lee Kum Kee Flavored Black Bean Sauce 10g Lee Kum Kee Old Oyster Sauce 15g Lee Kum Kee Pure Fragrant Sesame Oil 10ML Lee Kum Kee Cold Sauce
11. Beef slices and put in a bowl
12. Put 8 into a bowl, add Lee Kum Kee's four seasonings, and mix well.
13. Finished picture
14. Finished picture
15. Finished picture
