How to make cold braised beef

Ingredients: 1000 grams of front leg meat

Seasoning: refined salt, monosodium glutamate, soy sauce, sugar, pepper, chili oil, pepper oil, sesame oil, crushed red pepper, cooking wine, Coriander, green onion, ginger, minced garlic

Method

1. Cut the front leg meat 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, cook briefly in boiling water, remove and soak in cold water to tighten the beef.

3. Put the onions and ginger into a pot of water, add Sichuan peppercorns, cooking wine, and refined salt. After boiling, add the beef and continue to cook over high heat for 15 minutes until the meat is cooked through. Pour the water into the basin together.

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

5. Wash the coriander and cut into long sections.

6. Take a clean bowl, add sugar, soy sauce, MSG, chili oil, Sichuan pepper oil, sesame oil, minced garlic, a little refined salt, add to the beef and mix briefly, then add crushed red pepper, mix well and serve on a plate , sprinkle with coriander and serve.