How to make cold braised beef

Ingredients: 1000 grams of front leg meat.

Seasoning: refined salt, monosodium glutamate, soy sauce, sugar, Sichuan peppercorns, chili oil, Sichuan peppercorn oil, sesame oil, crushed red pepper, cooking wine, coriander, onions, ginger, minced garlic.

Working method

1. Cut the meat of the front leg into long pieces 10 cm long and 6 cm wide along the muscle lines.

2. Pour water into the pot, heat it over high heat, add beef, blanch it in boiling water, take it out and soak it in cold water to tighten the beef.

3. Put the shallots and ginger into a pot of water, add Sichuan peppercorns, cooking wine, and refined salt, bring to a boil, add beef, and continue to cook over high heat for 15 minutes, until the meat is cooked over low heat. Add the meat to the pot along with the water.

4. When the soup temperature drops to 40°C, take out the meat and let it cool, then cut it into 2mm slices according to the texture of the transverse muscle and put it in a container.

5. Wash the coriander and cut into long sections.

6. Take a clean bowl, add sugar, soy sauce, monosodium glutamate, chili oil, pepper oil, sesame oil, garlic powder, a little salt, add it to the beef, stir briefly, and then add red pepper. , stir well and sprinkle with coriander.