Name: Dry Pot Beef Head Meat-xinjiang Taste
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Cooked Beef Head Meat; Some celery; Some onion; Some chili sauce; Some Dried red chili; Some Small hot pepper; Some oil; Some salt; Some Chicken Essence; Some Sugar; Some Cooking Wine; Some Soy sauce; Some Green onions; Some garlic; Some Peppercorns

Dry Pot Beef Head Meat-xinjiang Taste

by Tianshan Cocoa

4.7 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

I ate this dish of dry pot beef head meat at Yuzhuang a month ago. It looks strange. Yuzhuang eats beef head meat. In fact, this Yuzhuang (the name of the restaurant is not mentioned, I am afraid that it is for advertising) is authentic The Xinjiang special halal restaurant, the dishes are mainly spicy and Xinjiang flavor. There are many branches. This time I saw someone selling cooked beef head, so I bought one kilogram, which is really expensive for 35 yuan a kilogram. When my husband saw how to do it, I said that making dry pot beef head meat is the same as the one I ate that time. My husband laughed and said, "I wanted to eat it a long time ago. I didn't dare to say. You can't eat chili now. I'm afraid that you won't be able to eat it. I’m angry when I do it, and I’m even more afraid that you will eat when you do it.” I didn’t expect that since I got gastritis, my husband has been very stressed. He reminds me every time I eat, how to eat them, even when I go online, I always say don’t grow old. I’m on the Internet, and my computer has a lot of radiation. To be honest, I’m not stressed, but I’m very stressed to get my family out! ! ! Maybe I have a family history. My relatives have gone to another world. This may be a source of stress for my husband. . . .
Beef is rich in protein, and its amino acid composition is closer to human body needs than pork. It can improve the body's ability to resist diseases. It is suitable for growth and development, post-operation and post-illness patients in terms of supplementing blood loss and repairing tissues. Eating beef in the cold winter has the effect of warming the stomach and is a good product for the cold winter. Chinese medicine believes that beef has the effects of nourishing the spleen and stomach, strengthening the bones and muscles, resolving phlegm and relieving wind, quenching thirst and salivation. It is suitable for people with depression, shortness of breath and physical weakness, weak muscles and bones, chronic anemia, and yellow and dizzy faces. "

Dry Pot Beef Head Meat-xinjiang Taste

1. Ingredients: Cooked beef head, chili sauce, small hot pepper, green onion, ginger, soy sauce, chicken essence, white sugar, cooking wine, garlic, pepper, dried red pepper, onion, celery

Dry Pot Beef Head Meat-xinjiang Taste recipe

2. Wash the green onion, ginger and garlic, cut into sections and slices, cut the dried red pepper into sections, wash and cut the small hot peppers,

3. Wash the cooked beef head and cut into thin slices

4. Wash the celery, remove the leaves and cut into sections, and remove the skin of the onion.

5. Pick up the celery after being over water, and drain the water

6. Heat 70% of the oil, add green onion, ginger, garlic, and fry the pepper and pepper to create the fragrance

7. Stir-fry the red oil with dried red spicy chili sauce,

8. Add beef head meat cooking wine soy sauce

9. Add small hot peppers and stir fry evenly

10. Add salt and white sugar chicken bouillon and stir fry evenly

11. Add a little water and cook for a while

12. Out of the pot

13. Put the watered celery and shredded onion in a casserole and pour the fried beef head on it.

Tips:
In fact, dry pot beef head meat is served in a dry pot

I don’t have a casserole, because this dish is cooked and eaten

If the hairy celery is cooked and eaten, there is no need to overwater

If you like spicy food, you can add red oil

Chili sauce is salty, with less salt

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