How to cook Chinese Cold beef?

Cold beef

My husband ’s classmates were convinced the first time I ate the cold beef I made. Repeatedly confirming that I really made it. It ’s as delicious as that eaten outside, no better! Hey, hardly anyone dislikes this dish

5 from 1 vote

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Course: Main Course

Cuisine: Chinese

Keyword: Chinese Cold beef

Prep Time: 10

Cook Time: 2 10

Servings:

Calories: 329kcal

Author: Jerry Ye

Ingredients

800 g Beef Shank
10 g ginger
100 ml Cooking wine
50 g Scallion
3 g cinnamon
3 g Star anise
2 g Bay leaf

Cold juice

10 g parsley
15 g garlic
40 g dried chili
30 ml soy sauce
3 g White sugar
5 ml White vinegar
10 ml oyster sauce

Instructions

Wash all the ingredients for use, (forget to put the green Scallion here) Beef should buy the kind of fiber that is very thick, resistant to boiling, or beef tendon, it is recommended to remove it if there is a film
Take a large casserole and pour cooking wine
Put the cinnamon and star anise leaf ginger slices in (I also forgot to put the green Scallion here ...)
Cut the beef into two pieces. Pay attention when cutting. Do not cut off the texture, so it is easy to cut when eating. If you ca n’t finish eating, you only need to buy half the amount.
Open the fire and cook, and clean it after the blood foam comes out
Then turn to low heat and cook for another hour, turn off the heat and continue to warm it for an hour, let the beef absorb the water, or the taste will be dry when frozen. Many people asked me not to add salt, do n’t use it. Stew in so no salt is needed
Remove it and let it cool, then bag it and put it in the refrigerator to freeze it. I usually cook it one day in advance and eat it the next day, so there is no timing.
Take it out before eating and put it in the refrigerator to let it thaw slowly, one hour in summer and about 3 hours in winter. If you do n’t have time to thaw, it will be about 1.5 minutes in a microwave for about 1.5 minutes.
Cut it into thin slices as much as you can before it has been completely thawed, so that it can be cut without thawing, and it will not move. If it is completely thawed, it will not be thin and it is easy to break. The slicing method is to cut the texture. The texture is one by one. You cannot cut along it. You must cut it. Or don't chew, Take a big bowl
Dried chili and garlic
Put the oil in the pot over medium heat, add garlic and dried chili peppers and fry them for half a minute. Take a small bowl and mix sugar, rice vinegar, soy sauce and oyster sauce.
The fried dried chili and garlic are poured into the mixed juice
Stirring makes the sugar melt, does it look tempting?
Pour the cold sauce into the cut beef, mix well and let cool,Chopped parsley
After the beef is completely chilled, put the parsley in it and mix it together.