Name: Diving Beef
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 400g beef; 1 stage shallot; 1 piece ginger; 3 cloves garlic; 1/2 tbsp pepper; 15 Millet pepper; 2 tbsp Soy sauce; 250ml brine; 1 tbsp Rice wine; a little parsley

Diving Beef

by Saifi

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

In fact, I have always wanted to use beef as an appetizer. For beef, I always feel that with good wine, the man’s bold and dry rack style can best present the original texture of beef. My father doesn’t eat beef all his life, but I want to give this lofty way of eating beef to all fathers. This is a feast of taste. Tenderness and warmth are intertwined, spicy in the mouth, but the fragrance between the teeth, like charming Lover, love deeply. The braised beef is pliable and tough, and when it meets the warm millet spicy, it is soaked in layers with various condiments, which is a feast for the taste.

Diving Beef

1. Wash the beef, put it in a pot of boiling water, squeeze it tightly, remove it

2. Take 250 ml of brine juice and 550 ml of water, add the cracked ginger cubes, add the soy sauce, put the beef in a high heat and boil, turn off the heat after a low heat for 1 hour, and soak in the original soup until warm

3. Finely chop garlic, thin green onions, chop millet, wash and cut into circles, mince a little ginger, and set aside

4. Remove beef slices

5. Take 200ml of the original marinade, add the spicy millet, ginger, minced garlic, pepper, green onion and glutinous rice juice, spread the beef slices evenly, cover and seal, and soak for 8 hours

6. Take out the beef and serve on a plate, garnish with coriander