One shop, one beef dish 丨 Fengzeyuan pot roast beef: Chinese New Year's Eve "hard dish responsibility" on the dinner table

When it comes to Fengzeyuan, which is famous for its authentic Lu cuisine, many people will give a thumbs up and praise "cow, real cow". In Fortress Garden's menu, a traditional dish made of beef is enough to bear such a reputation, which is roast beef.

Photo/ Courtesy of Fortress Garden

Pot roast beef is a traditional and authentic Shandong dish, which is both a big dish that can be served on the table and a drinking appetizer. According to An Wanguo, the chief chef of Fengzeyuan (Zhushikou), a master of Chinese cooking and a master of Chinese Lu cuisine, the production of this pot roast beef needs to use fat and lean beef brisket, in order to be more flavorful, first of all, the brisket sauce should be put on. After the sauce is ready, let it cool, then change it to a large piece, and then you can officially start making it. "The meat with the sauce is steamed first, so that the meat is hot inside." Use flour, starch, egg yolk to make soft and fry the paste, hang the steamed beef with paste, put it in the pan and fry, fry until the brown is slightly overheated, and the hard shell can appear. After the pot is changed to a strip, you can hear the 'clicking' sound of the knife cutting the beef, which means that the pot roast beef is successful. ”

An Wanguo said that because the roast beef is made of meat with sauce, there is no need to add more condiments when making it. When eating, you can dip it in salt and pepper or pepper noodles. Bite down, fat and thin, the meat is fragrant, young people like its "outer scorch", the elderly like its "tender", especially suitable for the family reunion dinner, is the Chinese New Year's Eve table on the "hard dish responsibility".

Beijing News reporter Wang Ping

Edited by Wang Lin Proofread by Chen Diyan

Source: Beijing News