How to make beef maocai?

It is not difficult to use beef to make the flavor of maocai, but it requires more ingredients. Friends who have plenty of time can try to make it. The preparation of spices is relatively complicated, with more than ten kinds of spices. The proportions of the spices must be accurate in order to produce a good taste.

Main ingredients: 500g beef leg, 100g kelp, 100g lettuce, 150g bean sprouts, 100g Gongcai, 100g potato, 100g bamboo shoots, 1000CC broth

Seasoning for tenderizing beef: 3 tablespoons of starch, 1 egg white, 3 grams of salt, 50 grams of cooking wine. Seasoning for the pot of maocai: 50 grams of butter, 50 grams of vegetable oil, 30 grams of Pixian bean paste (chopped), 1 green onion, 3 cloves of garlic, 3 slices of old ginger, 50CC fermented glutinous rice

The main spices for maocai: 40 peppercorns, 1 cardamom, 2 bay leaves, 1 star anise, 8 cloves, 20 fennel seeds, 2 amomums, 2 cinnamon sticks, chili peppers, licorice and lingcao as needed

1. Slice the beef vertically along the grain.

2. Rinse the beef slices repeatedly with clean water. Drain.

3. Add the seasoning that tenderizes the beef and knead it repeatedly for 20 minutes. Code for more than 4 hours.

Main methods:

1. Melt the butter and cook with vegetable oil. Add scallion segments, garlic and ginger and fry over low heat until dry. Remove the scallions.

2. Add the bean paste and stir-fry until colorful. 3. Soak the spices in warm water for half an hour in advance, put the spices into the oil pan, and stir-fry over medium heat to bring out the aroma.

4. Pour in the soaked spice water. Add fermented glutinous rice and bring to boil. Finally, add the broth, bring to a boil over high heat, then simmer over low heat for 2 hours.

5. Wash the kelp and other vegetables and cut them into shapes of equal length and size.

6. First put the beef on a colander (the concave kind) and immerse it in the spicy soup until cooked.

7. Finally, blanch the vegetables.

8. You can dip it in dry sauces: chili powder, salt, MSG, etc., which is more authentic.