Our husband has always hated spices, especially Zanthoxylum bungeanum. I don't understand how he offended this "Zanthoxylum bungeanum" that he doesn't like it so much! Therefore, I put very little spices in my vegetables. Everyone can see by looking at my diary. In fact, I still like things with spices very much.
One day, while we were eating beef at home, he asked me,"Do you know what kind of beef I like best?" Sauce beef, who doesn't know it! Every time he talks about pickled beef, he will reveal the text he learned about Lin Chong, a hero of Liangshan. Isn't it just that Lin Chong ate pickled beef? It seems that he envies the kind of people living in the grass. I wonder if they were the same kind of people in my previous life! I said, you don't like things with spices, how can I dare to make them? He said it wouldn't matter if he put it a little! Sigh, why is this person so strange!
sauce beef
Recipe Recommendations
- beef tendon 1000 grams
- soybean paste 100 grams左右
- braised pork cake a bag
- cooking wine a small spoon
- salt Four teaspoons
- sugar two teaspoons
- soy sauce appropriate amount
- water appropriate amount
- onion a little
- Jiang a little
Steps for sauce beef
1
Wash the beef and cut it into four large pieces, blanch the blood in a boiling water pot.
2
Remove and rinse with cold water.
3
Put soy sauce in the soup pot.
4
Add water to boil and skim off the foam.
5
Add beef, green onions and ginger, and sprinkle with cooking wine.
6
Pour in the spices and old gravy from the braised pork bag.
7
Add salt, sugar and dark soy sauce.
8
Cover the lid and bring to a boil over high heat and simmer over low heat for about 2 hours.
9
Leave the stewed beef in the soup and soak for a few hours before you can be taken out and sliced.