The practice and recipe of cross-legged beef

Beef with crossed legs is a very delicious dish and can be ordered in many restaurants. However, the preparation process of beef with crossed legs is not simple. Even a chef with many years of experience may make the beef with crossed legs not very tasty. However, some housewives can still make delicious beef with crossed legs at home even if they do not have all the ingredients in the restaurant. This is the result of many years of experience. So, what is the method and recipe of beef with legs crossed?

1. The ingredients and proportions of the Qiaojiao beef soup:

① Piper (3 large pieces);

② Angelica dahurica slices (half, about 3 cm long);

③ Sannai (1 large); ④ Star anise (2 large); ⑤ Xiangpi (also known as Xiangwujiapi, 3 cm long); ⑥ Fennel (a small handful, about 8 grams); ⑦ Tsaoko (2 large, smashed, three-quarters of the seeds removed); ⑧ Amomum villosum (2 large); ⑨ White cardamom (6 large); ⑩ Cloves (10); cinnamon (3 cm long); Xiangguo (1, shelled, smashed); Sand ginger (one large section); Nardostachys grandiflora (about 0.5 grams); Bay leaves (5 large); Grass buckle (3 large);

Spider incense (1 piece); peppercorns (crushed, about 10 grams);

Muxiang (half the size of a peanut kernel); Yibin sprouts (about 50 grams).

The above spice formula ratio is for home use. Add three quarters of water to a 24-caliber pot (that is, 3 scoops of water from a household 20 cm caliber scoop). For commercial use, please increase the amount of spices according to the above water ratio.

2. Precautions for making soup pot:

The key to making the soup of Braised Beef Legs is the delicious flavor, so it is best to add beef shank bones and beef spine when making the soup. When making soup, keep the water temperature close to boiling (remember not to cover the pot, otherwise it will easily have a Chinese medicine smell). Crush the spices that are difficult to release flavor. Add appropriate amount of chicken essence, turmeric, and Yibin sprouts (the sprouts need to be cleaned of sand). Put the above spices into a gauze bag, tie the mouth tightly, put it into the pot and boil it together with the beef shank bones. When the aroma of spices wafts from the pot, remove the seasoning packet to avoid the soup becoming bitter.

3. Preparation method and precautions for dipping pepper noodles:

Remove the stems of high-quality dried chilies, cut them into small sections about 1 cm long, put them in an iron pan, add a little rapeseed oil and stir-fry until fragrant, then mash them (coarse powder is better). When stir-frying chili peppers, be sure to use a low heat and pay attention to controlling the heat to avoid burning them. First fry the chili pepper seeds until they turn slightly yellow, then pour in the chili pepper sections and stir-fry. If the chili pepper is cooked too tender, it will not taste good; if it is burnt, it will taste bitter. Mash the fried chili peppers and add appropriate amount of MSG and salt.

When making the beef soup base at home, you can put about 500 grams of yellow beef ribs and cold water into the pot for about 60 minutes and then take out the beef. This way the soup will taste more delicious. The beef can be processed and cut into 2×2 sized blocks and cooked into braised beef.

A big pot filled with a base soup made from beef bones and more than a dozen ingredients.

Then put various parts of the cow: tripe, heart, liver, tongue, brain, spinal cord, tendon, beef, intestines, bull whip, etc. in a special small bamboo basket, roll them back and forth in the boiling beef soup, put them into a small bowl, pour the beef soup on it, and sprinkle with celery or coriander.

You can also dip it in the chili powder pounded by the store itself. (The chili powder is made by drying local red chilies in a pot, pounding them into fine powder by hand in a stone pit, adding MSG and salt. The chili powder made in this way is fragrant and spicy, which is the key to whether the braised beef is delicious or not.)