Cold Hand-Shredded Braised Beef
Overview
My husband and I were college classmates. In his junior year, the school had to select outstanding students from some majors to continue their studies at other universities (I went to Wuhan University that year), and he was selected with excellent results. Three days later he gave up. I asked him curiously: Why did he give up such a good opportunity? He told me: Because I am here... I was so touched, and I am just as touched when I think about it now! Thank you very much to my husband. We have worked tirelessly and now our family of three is living abroad and our children are attending school here...
Tags
Ingredients
Steps
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Raw materials!
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Mince the ginger and garlic, and shred the chives and peppers!
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Wash the beef!
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Melt the brine (the soup left over from the last braised beef) over low heat! (If you don’t have this, it doesn’t matter. You can use Sichuan peppercorns, star anise, cinnamon, bay leaves, dark soy sauce, light soy sauce, chives and fennel to make it the first time. It will be ready the second time)
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Put the buffalo meat in the brine!
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Add cold water just enough to cover the beef, and add the accessories one by one!
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Bring to a boil and simmer for about an hour!
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Braise the beef, let it cool, and tear it into shreds!
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Marinate the chopped ginger and garlic with light soy sauce, vinegar, and a little salt!
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Pour the Step 9 sauce into the beef and sprinkle in the shredded chives!
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Heat oil in a wok and sauté the chili peppers!
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Quickly pour into the beef!
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Mix well, plate up and enjoy! It’s also a great dish to go with food and drinks!
