First Braised and Then Fried Beef

Ingredients based on 10 kg of beef shank

300g edible salt, 200g onion segments, 100g cooking wine, 100g ginger blocks, 100g red yeast rice powder, 10g cardamom, 15g star anise, 10g fragrant ginger, 15g black pepper, 10g cinnamon, 5g cloves, 10g sodium nitrite, appropriate amount of sesame oil.

Specific production method

(1) Selection of materials and processing

Choose fresh beef shank with plenty of fat, remove the shank bones and tendons, cut into rectangular meat blocks of about 150~200g, use water to remove blood water, wash clean and set aside.

(2) Marinating

Fry salt until fragrant, clean the wok, add 1kg edible salt, 30g fragrant pepper, 15g sodium nitrite in proportion, put it in the pot and stir-fry until fragrant. Take advantage of the heat to evenly rub the beef blocks with the salt, 1kg edible salt is only for frying salt proportion, in fact, it doesn’t need to be used so much, just rub it evenly, after rubbing it, put it into the barrel for marinating (winter 5~7 days, summer 2~3 days), turn once a day. Wait until the meat is marinated and turns red, then take it out and wash it clean, drain it, and set it aside.

(3) Braising

Add about 30 jin of water to the pot, put the marinated beef into a boiling pot, at the same time remove the foam, then add auxiliary ingredients (salt about 300g, onion 200g, ginger 100g, cardamom 10g, star anise 15g, fragrant ginger 10g, fragrant pepper 15g, cinnamon 10g, cloves 5g, cooking wine add when the beef is about eight mature, turn low heat to cook until the meat is cooked, generally about 4 hours, take out and cool, use as needed.

(4) Frying

Put 100g of red yeast rice into the pot, add a certain amount of water, stir until boiling, cut the cooked beef into slices or pieces, and then dye it with red yeast rice water, and then put it into a sesame oil pot to fry, the outer layer is browned, that is the finished product.

Note: 1. Sodium nitrite is extremely toxic, and is now prohibited from use in the country, it is written here to maintain the integrity of the recipe for reference, everyone should not use it, you can replace it with a bottle of cooking wine to help remove the fishy smell. 2. The amount of edible salt used when braising should be adjusted according to the regional taste.

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