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How to stew beef tenderloin

Step 1, soak the beef spine clear with water and drop the water several times to remove the blood. Step 2, put it into a cold water pan, add wine, spring onions, ginger, pepper, star anise, etc., and boil for ten minutes. Step 3, remove, wash and control drying. Step 4, cut the potatoes and carrots into cutters. Step 5, cover the bottom of the casserole with onion leaves. Step 6, put the cow spine inside.

Boil the water over high heat, add cooking wine and blanch the beef backbone for five minutes. Remove the cow's spine and wash away the foam. Peel the white radish. Cut the white radish into small pieces and put it into a pressure cooker. And then put in the cow spine. Put in sliced ginger and star anise. Add salt. Bring the pressure cooker to a boil and turn to low heat for 30 minutes. Add chopped onions after the soup is ready. The finished product drawing.

Come on, stew a cow spine after thawing, soak the blood in cold water, and then wash it with hot water. Heat a little oil under the cast iron pan, then add sliced ginger, pepper and wine to stir-fry to taste. Please click to enter the picture description to add a spoonful of soybean paste (sweet so no sugar), a spoonful of old flavor, a spoonful of light soy sauce color. Please click on the input picture description to add the right amount of water without passing the ingredients, boil the water and simmer for 60 minutes.

Ready boiled beef spines. Prepare spring onions and sliced ginger. Prepare sliced garlic. Make a pot to light the fire, put in the boiled beef backbone, and add spring onions and ginger. Add sugar, soy sauce, add a little water stew. While stewing, pour the soup on the spine. Add sliced garlic to enhance the flavor. Wait for less and less soup, close to dry, ripe spine, add monosodium glutamate

Pots, etc. Wash the beef backbone and put it in a pot, add cooking wine, spring onions, ginger, pepper, star anise and fragrant leaf James water. Remove, wash and dry. Cut the potatoes and carrots into cutters. Put a layer of onion leaves on the bottom of the casserole and put the beef backbone into it. Add water, cooking wine, star anise, pepper, fragrant leaves, spring onions, ginger and sugar to stew. Add potatoes and carrots, salt and light soy sauce when the stew is almost done. Finally, season with chicken essence and serve.

How is the stew of beef spine delicious and rotten?

1. Method 1: stewed beef spine with radish, soak it out of blood after thawing, and then wash it. Add some sliced ginger to the pot and remove the blood foam. Put the beef backbone into the electric pressure cooker and add brine juice, cooking wine, star anise, fragrant leaves, rock sugar, spring onions and ginger and some water. Close the lid and press for 30 minutes. Pour the pressed beef backbone back into the pan and add the pre-chopped white radish.

Step 6, put the cow spine inside. Step 7, add the right amount of water, add cooking wine, star anise, pepper, spring onion and ginger, a little sugar boil, simmer over low heat, simmer for an hour and a half. Step 8, add potatoes and carrots when the bones are almost cooked, seasoning: add refined salt, simmer with a pint of fresh soy sauce for another 20 minutes, and add chicken essence when you come out of the pot.

3. Wash the beef backbone and put it in the pot, add cooking wine, spring onions, ginger, pepper, star anise and fragrant leaf James water. Remove, wash and dry. Cut the potatoes and carrots into cutters. Put a layer of onion leaves on the bottom of the casserole and put the beef backbone into it. Add water, cooking wine, star anise, pepper, fragrant leaves, spring onions, ginger and sugar to stew. Add potatoes and carrots, salt and light soy sauce when the stew is almost done. Finally, season with chicken essence and serve.

4. How to make the beef spine delicious and simply cut into pieces and rinse and remove the fishy? first of all, we cut the beef spine into large pieces and rinse it with clean water to remove blood and impurities. Then, put the tenderloin into the pan, add enough water, boil over high heat, skim off the foam, add the right amount of cooking wine and sliced ginger, turn to low heat and simmer slowly. Next, we will remove the stewed beef spines and rinse them with clean water.

5. Bovine spine, thawed ahead of time. Put the cold water into the pot, add ginger, spring onions, cooking wine, fire and cook. Blanch for about 8 minutes, remove and wash, pour into the pressure cooker tank, add dried chili, ginger, pepper and proper amount of water, boil for 30 minutes. Take advantage of the stew, wash the onions, potatoes and tomatoes, peel and cut into cutters. Pour oil into the wok and stir-fry onions, potatoes and tomatoes when it is 30% hot.

How to cook the beef spine is delicious

1. Method 1: stewed beef spine with radish, soak it out of blood after thawing, and then wash it. Add some sliced ginger to the pot and remove the blood foam. Put the beef backbone into the electric pressure cooker and add brine juice, cooking wine, star anise, fragrant leaves, rock sugar, spring onions and ginger and some water. Close the lid and press for 30 minutes. Pour the pressed beef backbone back into the pan and add the pre-chopped white radish.

2. Wash the tenderloin and cut it into long strips of one centimeter. Marinate with egg white, water starch and Shao wine for 20 minutes. Shred onions and green peppers. Heat the oil into the pan, slide into the tenderloin, change color and remove. After the base oil is hot, add oil consumption, chopped black pepper, add onion and green pepper to stir-fry, add beef tenderloin and stir well. Just put some chopped black pepper on the surface.

3. Wash the beef vertebrae, put them into the pot, add enough water, bring the fire to a boil, skim off the foam, then remove the beef vertebrae, rinse them with water and set aside. Slice the ginger, cut the green onions, cut the garlic and cut the dried chili into small pieces. Heat the pan, add the right amount of oil, add sliced ginger, green onions, minced garlic, dried chilli, star anise and fragrant leaves, stir-fry over medium heat to produce fragrance.

4. Put the beef vertebrae into the pan, add enough water, bring to a boil, skim off the foam, and continue to cook for 5 minutes. Then remove the cattle vertebrae and rinse them with clean water. Add the right amount of oil to the pan, heat it and add sliced ginger and green onions to stir-fry. Add the beef vertebrae and stir well. Add cooking wine, light soy sauce, soy sauce and rock sugar and stir well.

5. Bovine spine, thawed ahead of time. Put the cold water into the pot, add ginger, spring onions, cooking wine, fire and cook. Blanch for about 8 minutes, remove and wash, pour into the pressure cooker tank, add dried chili, ginger, pepper and proper amount of water, boil for 30 minutes. Take advantage of the stew, wash the onions, potatoes and tomatoes, peel and cut into cutters. Pour oil into the wok and stir-fry onions, potatoes and tomatoes when it is 30% hot.

Step 1: first wash the beef vertebrae, then add enough water to the pan, bring to the boil, skim off the foam, and cook for another 5 minutes. The purpose of this step is to remove blood and impurities from the bovine vertebrae. Step 2: remove the boiled beef vertebrae, rinse with clean water and drain.