Sour Beef

Name: Sour Beef
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece is about 2 kg tendon of cow; 50ML White wine; Some Brine soup; Some Shimizu; 2 Dried red chili; 2 pieces Bay leaf; 3 pcs Millet spicy; 1/2 bowl Old vinegar; 2 parsley; A Cucumber; 5 flowers Black Fungus; Some Minced garlic; 2 spoons White sugar; A teaspoon MSG; 1 spoon each sesame oil; A teaspoon salt; A tablespoon Soy sauce

by Big bag

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Let’s talk about vinegar today. Seven things to open the door, firewood, rice, oil, salt, sauce, vinegar and tea, we can see that vinegar is very important in life.

Rice vinegar, white vinegar, fruit vinegar, roasted vinegar, balsamic vinegar, old vinegar, have all been eaten this time, the more you eat, the more difficult you will be!

I call vinegar the soul of cold dishes. If there is no vinegar, I don't think it will be cold dishes. Cold dishes are refreshing and appetizing

Without vinegar, there is no soul. Meat does not become fatty when added with vinegar. Beef is already thin, but with vinegar, you can enjoy it.

It tastes so good, you can now believe that a person can eat two catties of beef if they don’t eat.

Today I’m talking about old vinegar from Shanxi, and the taste of old vinegar is also different. What I like is a kind of old vinegar from Shanxi, soft sour, with

The aroma of food. The dishes made with such vinegar are delicious.

Make delicious old sour beef in two steps

The first step: the meat

The meat is not boiled in white water, but the bottom taste should be adjusted. Slightly salty, a bit sauce-scented.

Be sure not to affect the taste of the cold salad later. "

Sour Beef

1. Boil hot water in a pot, add beef tendon, and pour 50ml

2. Cook the tendon meat for about three minutes, wash the foam and remove it.

3. Put half of the braised meat soup and half of the water in the pot, put the beef, two dried red peppers and two pieces of bay leaves.

4. Turn on the boil tendon button of the Adi pot, keep it warm for half an hour after it is cooked, press the boil meat button, and continue to keep it warm for half an hour, then open the lid and pierce it with chopsticks. If it is pierced, it will prove cooked. Continue to cook once if it is not cooked. Let the cooked beef cool and wrap it in the refrigerator overnight.