How to cook Sichuan braised beef?

It is to press the dry pot to prevent beef from floating and jerky. The soup should not exceed 5CM of beef, and the old soup should be supplemented with water. After boiling, cook with slow fire.

(4) When the stewed beef is turned over every 60MIN, put the old one on the pot head. After turning over, press it with a grate and continue to simmer.

(5) Boil the beef for 4-5 hours. When most of the beef is cooked, scoop it up with a sieve. When fishing, rinse the meat in the soup first, gently put the caught meat in the drawer, and pay attention to keeping the beef intact. While fishing for meat, check the maturity of beef piece by piece with bamboo chopsticks. Cooked meat is soft. When you touch it with chopsticks, the elasticity inside and outside is consistent. Immature meat is hard, red in color, and blood tendons can be seen in some sections. Undercooked beef should continue to be cooked until it is cooked. After the beef is out of the pot, it should be sent to the meat drying room in time, the air conditioner should be turned on, and the beef can be cooled down to get the finished product.

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(1) Selection and finishing of raw materials: the leg meat and loin meat of cattle that meet the hygienic standards are selected. First, cut the beef into chunks weighing 0.4 ~ 0.8kg, rinse it with clear water and put it into the pot. Add 25 kilograms of water, 0.3 kilograms of ginger and 25 grams of sodium nitrate to every 50 kilograms of fresh beef and cook until it turns red. Take it out (after the meat is cut, the cut surface turns pink) to remove blood.

(2) According to the basic formula of the marinade, various auxiliary materials are weighed, the spices are wrapped in gauze and boiled to obtain the marinade.

(3) Marinating According to the flavor requirements of the product, put the ingredients in the seasoning marinade into the marinade (monosodium glutamate should be added before the beef is taken out of the pot), then add the red-burned beef and simmer for 30-60 minutes (depending on the tenderness of the beef), and then get the marinated beef with different flavors after taking out of the pot.

skill

1, the right part of the meat should be selected, and the beef tendon is most suitable for marinating;

2. After the meat is selected, rinse the whole piece first to remove the dirt on the surface; Then cut into pieces and soak in clear water for about half an hour to remove blood impurities;

3. Cook beef with cold water to remove blood powder and odor;

4, the seasoning does not need to be many and complete, and can be freely adjusted according to your own preferences;

5, salt should be put late;

6, the water should be added at one time. If you find that there is less water, add boiling water;

7, put a few hawthorn slices in the meat pot, which can be cooked quickly to remove the odor;

8. The marinating time should not be too long, otherwise chopsticks are easy to insert, which will be chewy and easy to chop;

9. After the preserved beef is refrigerated, it is easier to slice and shape.