Name: [chongqing Roasted Meat] Braised Beef
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: About two catties Beef tendon; 1 pot Old brine; 1 pack (or Mrs. Soup) Homemade brine; 1/2 Pork knuckle; Several egg; 30g crystal sugar; 3 pcs star anise; 5 Sanna; a small piece Cinnamon; A handful Fennel; 1-2 Tsaoko; A handful White button; a little clove; 3 slices Licorice; 3 pcs Lao Kou; Some salt; Soy sauce Soy sauce; a little pepper; 1 tablespoon Qianhe 280 days soy sauce; 1 tablespoon Lee Kum Kee Steamed Fish Soy Sauce; A small amount Cold water; 1 end Minced garlic; a little Chicken Bouillon Powder; a little MSG; A teaspoon sesame oil; a little Pepper noodles

[chongqing Roasted Meat] Braised Beef

by Spring sister

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

Braised pork is called roasted meat in Chongqing. The raw materials for making roasted meat are mainly meat and poultry, including pig's head, liver, stomach and lungs, beef, chicken, duck, goose, rabbit and so on. In the summer, I just have some roasted meat and rice porridge and beer. The taste is really endless. My fifth uncle was the one who was the best at roasting meat in our area at the time. As long as he went to the stall, his roasted meat sold quickly and more. N years ago, my uncle gave me his spice recipe, and I have been cherishing it, in case there is a last resort when I lose my job. The braised beef I shared with you today uses my improved family version recipe. Although the variety and amount of spices have been reduced a lot, it is more than enough for home production. "

[chongqing Roasted Meat] Braised Beef

1. Put the old brine in a pot and put the beef tendon (the beef tendon can be blanched, or if you are lazy). It doesn't matter if there is no old brine. After the meat is marinated for the first time, save the brine and store it in the refrigerator at a temperature of -7 degrees or -18 degrees. When you take out the brine, add a small amount of spices.

2. Put in pork knuckle. Eggs can be boiled and then peeled and put in brine.

3. According to the amount of ingredients, add 1 pack of homemade marinated ingredients. If it's the first time, you can put an extra bag.

4. You can also use the soup package for Mrs. Soup. If you don't like the spiciness, remove the dried chili in it.

5. Put all the spices in the list into the brine.

6. Add a large piece of rock sugar, dark soy sauce, light soy sauce, and salt. The amount of soy sauce is subject to the color of the meat.

7. Bring to a boil.

8. After boiling, remove the froth, turn to medium heat and continue cooking.

9. The pork is cooked faster, and the chopsticks are pulled out when they can be inserted.

10. Continue to marinate the beef until the chopsticks can be easily inserted, turn off the heat, then put the pork knuckles back in the brine and soak for three or four hours.

11. Marinated beef tendon and pork knuckle.

12. Marinated beef tendon.

13. Cut the beef tendon into small pieces.

14. Then cut into slices of appropriate thickness.

15. Plate.

16. Finished product.

17. I also like to go with the sauce, the ingredients are on top of the sauce recipe. If you like dry dip, you can mix chili noodles, pepper noodles, salt, sesame powder, ground peanuts, cumin powder, and a little MSG.