Sautéed Beef Jian

Overview

Many people have eaten braised beef. If the brine soup is prepared well, the finished product will be quite delicious. Beef jianzi, also called snowflake jian, is the essence of the whole cow. After being cooked, the tendons of the jianzi will be converted into gelatin, which is rich in collagen, so it is more nutritious than beef. This brine can be eaten directly after being cooked, or it can be kept fresh in the refrigerator and used for cold salad

Tags

• cold dishes
• home cooking
• chinese banquet
• cinnamon
• cooking wine
• dried chili pepper
• fennel
• light soy sauce
• lilac
• marinade
• niu jianzi
• old soy sauce
• sesame oil
• star anise
• zanthoxylum bungeanum
• fragrant leaves
• ginger
• salt

Ingredients

Steps

1. 1 Prepare the ingredients in the picture, about 600 grams of beef liver seeds, three scallions with leaves removed, appropriate amount of pepper and ginger slices

   

2. 2 Put Niu Jianzi into a pot with cold water, add ginger, green onions, Sichuan peppercorns, and a spoonful of cooking wine, bring to a boil, rinse and set aside

   

3. 3 Ingredients for brine: ginger, star anise, cinnamon, bay leaves, dried chili peppers, Sichuan peppercorns, cloves, cinnamon

   

4. 4 Put the above ingredients into the pressure cooker

   

5. 5 Add appropriate amount of light soy sauce, dark soy sauce, salt, brine juice and sesame oil to prepare brine

   

6. 6 Put the blanched beef liver seeds on top, put the pressure cooker on the gas stove and boil the water, turn to low heat and continue to cook for 20 minutes. After cooking, continue to soak in the pot overnight

   

7. 7 Remove and let dry

   

8. 8 Slicing and plating, finished product picture