Spicy Braised Beef
1.
First change the large beef tendons into smaller ones. Of course, they should not be too small. They will shrink when they are cooked. Remove some excess membranes and keep the ribs. After soaking in water for a few hours, if the water turns red, change the water until the water no longer turns red. Then let it dry.
2.
Take a clean, oil-free and water-free pan, add some salt (I used about 100 grams, because there is more meat), break the star anise, and pepper, fry together until it feels slightly hot to the touch.
3.
In a clean container, place the water-controlled beef in a basin. Spread the fried salt on the meat. Try to spread it evenly on each side. When the room temperature is low, put it outside and cover it; when the room temperature is high, put it in the refrigerator. Marinate overnight.
4.
The next day, wash the marinated beef first to remove the salt on the surface and put it in a pressure cooker. The star anise and pepper can continue to be used. Add some bay leaves, ginger, garlic, dried chilies, and chili sauce.
5.
Add rock sugar, 2 teaspoons of salt, 3 tablespoons of light soy sauce, 3 tablespoons of dark soy sauce, and water that has just been soaked in meat. Stir a little and let the seasoning mix into the water. Then cover, the pressure cooker cooks beef and mutton menu normally.
6.
After cooking, wait for the pressure to dissipate and open the lid in time.
7.
Take the cooked beef out, dry it in water, put it in a clean, oil-free and water-free container, let it cool, and cover it for low-temperature storage. Take a slice whenever you want to eat. The brine can be filtered and then brined, soy products, quail eggs, kelp, etc. It is also delicious.
Tips:
1. If the beef is soaked cleanly, you don't need to blanch it, just wash off the salt on the surface the next day, and then start to marinate in cold water. If it has been blanched, remember that it is best to wash and boil in hot water.
2. Adjust the seasoning according to your own preferences, but after doing so many times, it still tastes spicy. chili
