Online learning: using jiale Chaoshan brine sauce seasoning marinade beef, I also made a portion at home, the taste is authentic, fragrant.
By Swallow Fly Whzi
<h2>Royalties</h2>
Beef tendon meat 500 g
Chicken feet 350 g
Quail eggs 30 pcs
6 shallots
Ginger 6 tablets
3 garlic
Peppercorns 5 g
Dried chili peppers 5 g
5 scoops of cooking wine
<h2>Practice steps</h2>
1. For beef tendon meat bought online, soak in water for 3 hours, remove blood water, and change the water every 1 hour.
2: Add beef in cold water, add ginger slices, green onion, boil, pour cooking wine, continue to cook for 5 minutes.
3: Take out the Jiale Chaoshan brine sauce seasoning, there are two small packets in a bag, cut open 1 pack and set aside.
4: Put dried chili peppers, ginger, garlic and peppercorns into a pot and sauté, pour in 1 small packet of Carre Chaoshan brine sauce seasoning, directly add water to the seasoning package ratio of 1:7, that is, add 7 parts of water.
5: Bring to a boil over high heat and simmer for 2 hours.
6: When beef stew, cut off the nails of the chicken feet and bring to a boil in cold water together with the quail eggs.
7: Remove the chicken feet from a boil for 2 minutes, and continue to cook the quail eggs for 5 minutes. Peel off the quail eggs and set aside.
8: After the beef is simmered for about 1 hour and 40 minutes, add the blanched chicken feet and the peeled quail eggs, and turn off the heat for about 15 minutes.
9, after cooking, the beef and quail eggs were fished out, and a few photos were taken. Continue pouring back into the pan.
10: Pour the meat and eggs back into the pan for about 3 hours (you can also put them in the refrigerator overnight and fish them out). The meat and eggs are more beautiful in color and more intense in taste.
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
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