Shaanxi Style-beef Steamed Bun
1.
Prepare beef and beef stick bones.
2.
Wash the beef with warm water and soak in clean water for 20 minutes.
3.
Wash the beef stick bones with warm water and soak in clean water for 20 minutes.
4.
Prepare star anise, grass fruit, pepper, cumin, dried ginger, alpinia, cloves, cinnamon, dried chili seeds, nutmeg, grass, and long pepper.
5.
Put the spices in the gauze.
6.
Wrap up.
7.
Tie up with thread.
8.
Put warm water in the pot and put the beef stick bones.
9.
Add beef.
10.
When the beef broth is boiling, skim off the foam. Keep the fire low, and it takes about 15 minutes to remove the foam.
11.
Put in the spice bag.
12.
Add ginger slices.
13.
Pour in the cooking wine, cover and keep on low heat and simmer for 3 hours.
14.
Add salt and simmer for another hour.
15.
Stewed beef.
16.
Remove the beef.
17.
Take a small piece of sponge dough, add flour, a proper amount of alkali and water, and mix it into a harder semi-raised dough.
18.
Roll into pancakes. (It can also be divided into four small round cakes)
19.
Bake on both sides in a low heat in a frying pan.
20.
Just bake the cake to just cooked.
21.
Break the pie into small pieces.
22.
Beef slices, garlic sprouts, vermicelli (soaked softly), and chopped green onion are placed on top of the bun.
23.
Put the original soup into the pot, pour the steamed bun, garlic sprouts, vermicelli, and chopped green onion into the pot, boil and turn over.
24.
Put MSG.
25.
Pour bright oil.
26.
Bowl.
27.
It is served with sugar garlic, coriander, and hot sauce.
Tips:
This beef steamed bun is selected from the cooking school internship recipe. There are many seasonings. If the seasoning is limited at home, you can use the thirteen-flavor stewed meat bag instead, plus a few more peppers.
The noodles should not be pasted, which will affect the taste. Stewed beef, let it cool before cutting.
