Recipe: Beijing Fushun Zhai Sauce Beef

Home Cooking Recipe: Beijing Fushun Zhai Sauce Beef

Notes:

Fu Shun Zhai is the old shop of Liu Jia, which was founded during the reign of Emperor Kangxi of Qing Dynasty. When the sauce beef is out of the pot, the meat is overflowing and the taste is floating outside the street, attracting customers to find the taste, competing to buy, and satisfying the whole meal. Features: The color oil is brown and red, the meat is tender and soft, the mouth is not greasy, and the aftertaste is rich and long. Suitable for the elderly, babies and patients, it is the best for nourishing the body. It is a rare taste to have a meal, a trip, a family hospitality, and everything else.

Ingredients:

Steps:

  1. Home Cooking Recipe: 1. Material selection: The beef used in Fushunzhai should use the fine meat of the front leg, abdominal rib, chest, and scorpion of Inner Mongolia six-year-old grass cow. The characteristics of these parts are thin and tender, and oil is seen on both sides. After making beef sauce, the meat is soft, oily and not greasy, and nutritious.

    1. Material selection: The beef used in Fushunzhai should use the fine meat of the front leg, abdominal rib, chest, and scorpion of Inner Mongolia six-year-old grass cow. The characteristics of these parts are thin and tender, and oil is seen on both sides. After making beef sauce, the meat is soft, oily and not greasy, and nutritious.

  2. Home Cooking Recipe: 2. Accessories: Excipients used in cooking meat are purchased at Tongrentang Pharmacy, or high-quality seasonings such as clove, amomum, cardamom, white peony and cinnamon purchased from the place of origin. After the ingredients are purchased, they are formulated in a certain proportion, and then boiled with yellow sauce, salt, green onions and old soup.

    2. Accessories: Excipients used in cooking meat are purchased at Tongrentang Pharmacy, or high-quality seasonings such as clove, amomum, cardamom, white peony and cinnamon purchased from the place of origin. After the ingredients are purchased, they are formulated in a certain proportion, and then boiled with yellow sauce, salt, green onions and old soup.

  3. Home Cooking Recipe: 3. Mixing ingredients: The process of Fushunzhai is strict. Wash the fresh beef first, cut into long squares weighing about 1 kilogram, then stir the yellow sauce with water to form a porridge, add salt, and use the fine roe to remove the sauce residue. The traditional Chinese medicine seasoning is prepared into a powder and placed in a sewed cloth bag for use.

    3. Mixing ingredients: The process of Fushunzhai is strict. Wash the fresh beef first, cut into long squares weighing about 1 kilogram, then stir the yellow sauce with water to form a porridge, add salt, and use the fine roe to remove the sauce residue. The traditional Chinese medicine seasoning is prepared into a powder and placed in a sewed cloth bag for use.

  4. 4. Tight meat: The sauce is made after the “tight meat”. Tight meat is to boil the water, put the cut beef and sauce together into the pot, cook for about 2 hours, remove the meat, remove the scum, called 'tight meat.'

  5. 5. Sauce: Then use the bottom of the beef bone to pile the meat in the pot, put it into the auxiliary bag, and press the pan with bamboo plate and water basin. First cook with high heat for 1 hour, then simmer with simmer, while cooking with the old soup, this will last for 12 hours before the pot. When you are in a hot fire, you should always check the fire and turn the pot twice. The beef made with sauce should be brushed with a layer of soup and cooled to the finished product.

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