Gold Sirloin Pot (cantonese Style) <302 Small Kitchen>
1.
Raw material map
The bone in the upper right corner is the soul!
2.
This time I chose beef pit brisket. The fat, fascia, and lean meat are so beautiful. The oil flower will not be greasy at all when it disperses, and it is particularly fragrant!
3.
Why do you need to write 4 kg for raw materials? Because it's hard to cook a stew, but I still don't have a good time! After the stew is finished, if you can't finish it at once, you can pack it and freeze it for a long time.
4.
It is recommended to put the more difficult to pick out spices such as ginger, sana, star anise, pepper, grass fruit, and cloves into the gauze bag
5.
Put the peanut butter, Zhu Hou sauce, soybean paste, fermented bean curd, fermented bean curd juice, light soy sauce into a bowl and mix well
6.
Crush the fermented bean curd as much as possible
7.
Change the sirloin into such a large piece, because the beef shrinks to at least 70% of the original after being heated, so a slightly larger piece will taste good, and it will not be too loose.
8.
Cut beef and beef bones in a pot under cold water, add 1/2 cup of cooking wine, and boil
9.
Filter out blood foam at any time
10.
Until there is no blood foam on the soup and it is clear
Keep the soup!
11.
Put the sirloin and beef bones out and set aside
12.
Look, the rest of the beef soup is very clear.
13.
Put oil in the pot, sauté the shallots, ginger slices, green onions, bay leaves, cinnamon
14.
After that, add the drained sirloin and beef bones, turn it over for a while, don’t stir the pan afterwards, and stir-fry every 3 minutes or so. At this time, the scent of the beef will become more and more obvious, and the excess water in the meat will be forced. You can fry after it comes out
15.
Turn to low heat, add all the sauce, and stir fry quickly (do not paste the pot)
16.
The flavor of the sauce will be better released by simple frying, but at this time it is easy to mash, so the beef broth should be prepared, and the beef broth should be added immediately after it is evenly fried.
17.
After adding enough beef broth, add rock sugar, tangerine peel and spice bag, and bring to a boil
18.
After boiling, keep on high fire for 20 minutes to make the soup rich
19.
Then cover the pot, turn to the lowest heat, simmer for about 2h, until the taste is soft
20.
During the period, please pay attention to observe and taste, and do not cook for too long. If you want a more rosy color, you can add a little old soy sauce to blend in, and finally collect the juice on a high fire (or no juice)
Enjoy~
21.
Another way to eat is to cut the white radish into pieces, add a little more soup (add water, light soy sauce, rock sugar to adjust the soup base), and then boil it on medium-low heat for 40 minutes. The more irresistible radish brisket is born. The original sweetness, and the feeling of being full of broth, it's almost!
Tips:
1. If you feel that there is more fat, you can filter it out and use it to stir-fry vegetables after cooling;
2. This method can be used to stew any part of the beef, as well as stew the tendon of beef;
3. The addition of Zhu Hou sauce and peanut butter makes this dish full of "Cantonese flavor". It is recommended to use it. The amount of all seasonings added is directly related to the amount of meat and water. If it is just a small amount of stew, it should be considered as appropriate. Decrease.
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