Raw materials:

300g beef tenderloin, Pak Lei100g, 25g fried sesame seeds, a little coriander, salt, monosodium glutamate, soy sauce, vinegar, spicy soy sauce, white sugar, white pepper, mashed garlic, shredded onion and sesame oil.

Exercise:

1. Shred beef tenderloin, mix well with vinegar, then wash off vinegar and blood with cold boiled water, and mix well with sesame seeds and various seasonings for later use; Wash coriander, drain and put it at the bottom of the plate. [Gourmet China]

2. Put shredded beef and shredded Pak Lei into a dish and mix well with coriander.

Features:

Spicy and delicious, slightly sweet and sour, crisp and tender in texture and unique in flavor.

Dry mixed beef

Raw materials:

Beef 1 50g, fried peanuts 1 0g, cooked Chili oil10g, soy sauce 40g, onion 5g, salt1g, sugar1g, a little pepper powder and monosodium glutamate each.

Exercise:

1. Wash the beef, cook it in a boiling pot, take it out and let it cool, then cut it into pieces; Cut the onion into 2.5 cm long sections; Peanuts are ground very finely.

2. Put the beef slices into a bowl, add salt and mix well to taste, then add Chili oil, sugar, soy sauce, monosodium glutamate and pepper powder and mix well. Finally, add onion and fried peanuts (or fried sesame seeds), mix well and serve.

Features:

Spicy and delicious, both wine and rice are suitable.

Dry-mixed ox head meat

Raw materials:

There are 1 cow head, appropriate amount of pepper powder, Chili oil, onion, ginger, wine, monosodium glutamate and refined salt.

Exercise:

1. Saw off the horns of the cow's head, scorch the skin with fire, and scrape off the burnt surface with a knife until there are no roots. Start from the top when burning, and be careful not to burn the skin. After burning, soak the skin in water, scrape it with a knife, wash it, cook the whole cow head in a pot until it can be boned, and then take it out. Keep the shape of the bull's head when deboning, and don't let it fall apart. Scrape it again in water to remove unclean edges and damaged parts, and then rinse it with clear water to remove the glue smell.

2. Add onion (whole root), ginger (crushed), wine and water to cook the ox head meat, soak it in the original soup, cool it thoroughly, and then take it out to dry.

3. When eating, cut the cow's head into thin slices, and cut the onion into the shape of horse's ear. First, mix the ox head meat with salt and monosodium glutamate. After salting, add onion, pepper and Chili oil. [Gourmet China]

Features:

The skin is crisp and the meat is rotten, and the taste is spicy and delicious.

Cooking points:

It is better to eat it with white brine soup after bone removal, or it is better to eat it with red brine soup after bone removal. In addition, sheep's head can also be used to make this dish.

Mixed reinforcement with flowers

Raw materials:

250g of cooked beef tendon, 25g of cucumber, 25g of winter bamboo shoots, soy sauce, vinegar, mustard (cooked), monosodium glutamate, cooking wine and sesame oil.

Exercise:

1. shredded beef tendon; Wash cucumber and shred; Shred winter bamboo shoots, blanch them with boiling water, take them out, supercool them with cold water, and drain them for later use.

2. Dish the cut ingredients and pour them with good juice with various seasonings.

Features:

Light and refreshing, unique flavor.

Mixed spicy beef

Raw materials:

750g of beef hind leg meat, 25g of yellow wine, 5g of onion 1 5g, 50g of soy sauce, 5g of sesame, 5g of refined salt1g, 30 Chinese prickly ash, 5g of sugar, 0g of sesame oil15g, 2g of monosodium glutamate, 5g of dried Chili powder and 5g of onion segments15g.

Exercise:

1. Wash calf hind leg meat, cut it into two parts, soak it in cold water for 1 hour, then take it out, put it in a soup pot, add clear soup, onion, ginger, pepper and yellow wine, bring it to a boil, skim the floating foam, and turn to low heat for 3 hours. When the beef is 90% rotten, take out the soup and let it cool.

2. Stir-fry sesame seeds and let them cool; Wash scallion and cut into powder; Put the dried Chili powder into a bowl, add appropriate amount of boiling water to adjust the humidity, and pour in 80% hot sesame oil and mix well. Put Zanthoxylum bungeanum in a pot, bake it to brown with low fire, take it out and grind it into powder, and mix it with Chili oil, sugar, refined salt, monosodium glutamate, pepper powder and soy sauce to make spicy juice.

3. Cut the cooked beef into rectangular thin slices, put them on a plate, drizzle with hot sauce, sprinkle with cooked sesame seeds and chopped green onion, and mix well when eating.

Features:

Beef is flexible, spicy and delicious, and it is most suitable for wine.

Ginger slices mixed with louver

Raw materials:

500g tripe, shredded ginger15g, onion, ginger, garlic paste, soy sauce, cooking wine, sugar, monosodium glutamate, vinegar, sesame oil and clear soup.

Exercise:

1. Blanch the beef louver in water, scoop it up and put it in cold water, scrape off the black film and wash it with clear water. When the beef louver is white, drain the water for later use.

2. Put the wok in medium heat, add water, bring to a boil, add onion, ginger, beef louver and cooking wine, and cook for about 4 hours. When the beef louvers are 80% ripe, remove and drain the soup. Cool and cut into filaments (the finer the better).

3. Heat the wok, add clear soup, bring to a boil, add shredded beef venetian, blanch, take out the soup, let it cool, put it on a plate, add shredded ginger, mix garlic, soy sauce, sugar, vinegar, monosodium glutamate and sesame oil into juice, and pour it on the beef venetian. [Gourmet China]

Features: fragrant and delicious, delicious to drink.

White-cut beef

Raw materials:

600g of beef tendon, 25g of white soy sauce, 20g of shredded red pepper, 5g of monosodium glutamate 1 g, 5g of coriander segments, 20g of sesame oil, 0g of garlic 1 g, 0g of refined salt1g, 5g of onion segments 10, ginger, 2 pieces of star anise and yellow rice wine.

Exercise:

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2. Slice the beef neatly in a flat plate, mix the white soy sauce, monosodium glutamate and sesame oil in a bowl, pour it on the beef slices, sprinkle with coriander, shredded red pepper and minced garlic, and serve.

Features:

Beef is gray, original, crisp and delicious.

Saute beef sausage

Raw materials:

500g of ox head meat, 25g of salt, 20g of onion, 0/2g of soy sauce/kloc-,5g of ginger slices/kloc-,5g of balsamic vinegar, 2g of star anise, 5g of coriander, 2g of fennel, 5g of shredded red pepper, 2g of cinnamon, 5g of sugar, 2g of clove, 5g of alum, 2g of cardamom.

Exercise:

1. First, wash the head of beef intestines with clear water, put it in a basin, add alum and refined salt and rub it repeatedly, remove mucus and yellow water, wash it, put it in a boiling water pot, scald it thoroughly, take it out, and then wash it with clear water.

2. Light the wok, pour enough water and put it in the tauren pot. Star anise, cinnamon, fennel, clove and cardamom are wrapped in gauze, tied tightly, put into a wok, add onion, ginger slices and white sugar to boil, and simmer on low heat until thoroughly rotten. Take out the soup and let it cool.

3. Cut the beef intestines into filaments, put them in a plate, drizzle with soy sauce, balsamic vinegar and sesame oil, and sprinkle with shredded red pepper and coriander.

Features:

Delicious and delicious, especially with wine.