Rake Beef

Overview

Rake beef is an authentic Chongqing specialty. The cooking method is simple and the taste is very suitable for all ages. The way to eat it is to finish the beef first. Use the remaining soup to cook in a hot pot and eat it. The ingredients used are beef brisket and beef tendons. When frying, Sichuan people’s favorite pickled peppers and pickled ginger are added. Let’s take a look at the home version.

Tags

• hot dishes
• home cooking
• 8 cents
• beef brisket
• beef tendons
• chicken essence
• cinnamon
• coriander
• garlic
• light soy sauce
• onions
• pickled ginger
• pickled pepper
• rapeseed oil
• roast pork seasoning
• zanthoxylum bungeanum
• fragrant leaves
• ginger
• soy sauce

Ingredients

Steps

1. 1 Cut beef brisket into cubes. Blanch and set aside.

   

2. 2 Cut the beef tendons into pieces and cook them in a pressure cooker. To achieve the tender effect, the beef tendons must be pressed with a pressure cooker.

   

3. 3 Have all ingredients ready. If you are a novice and don’t know how to adjust this flavor, I suggest you buy this kind of ready-made braised ingredients from the supermarket. It is very convenient and tastes good.

   

4. 4 Put a little more oil in the pan. Because you need to rinse the hot pot after eating the beef for this dish, you need a little more oil and stir-fry these ingredients over medium-low heat until fragrant.

   

5. 5 Add a bag of ready-made barbecue seasoning. Fry out the red oil.

   

6. 6 Add beef and stir-fry.

   

7. 7 Pour in light soy sauce and dark soy sauce seasoning.

   

8. 8 Stir-fry the beef and seasonings until the flavors are completely blended.

   

9. 9 Let's put a little more water. This water is much more than when making braised rice. Bring to a boil over high heat and simmer over low heat for more than two hours.

   

10. 10 Before serving, add chicken essence to reduce the juice.

    

11. 11 Sprinkle with cilantro. We finish the beef first, and then cook the soup with our favorite vegetables in it.