Braised sirloin is a topping dish.
Dealing with scorpion meat first, I will pay more attention to removing excess oil, gluten and miscellaneous meat. This is quite beautiful when the pan is sliced. In order to taste, cut the dice into three segments
Bleeding water. After the water in the pot is boiled, add ginger and Huadiao wine, and finally add the sirloin and turn it over with a colander. The beef is tightened and the surface turns white. Remember not to take too long, beef is easy to get old. After the water is discharged, the beef is washed with cold water and washed away.
Prepare fennel, fragrant leaves, a little pepper. Other spices can also be placed
Put the burdock, soy sauce, soy sauce, spices, and beer into the purple sand pot (if there is a cooking belt in the house, you can put the spices into the cooking belt), where the beer is burned and the meat will be tender. After adding the seasoning, you can try it with chopsticks. It can be added according to your own taste. Generally, the taste of the pot is heavier than the taste at this time.
Adjust the clams to the stew mode and turn it several times during the burning process.
The pan is cold and cold. If you want to store it, put it in a refrigerator with a plastic wrap and put it in the refrigerator.
After the cold, the slices are plated and beautiful.
/ Cooking with other pots, the steps are the same, only need to adjust to the roasting mode according to the characteristics of various pots; / must be sliced after cold soaking, otherwise the meat is very easy to break; / I choose Inner Mongolian beef, meat Relatively tender and not fat;