Spiced beef in sauce
By KirkGoodwin
The beef made from the soup sauce is very delicious and has a very rosy color. The practice is very simple. The best way to make sauce beef is to use splined meat, with beef tendons in the middle and patterns when cut into slices. I didn't buy a front tendon because there weren't too many tendons on my hind legs. Hehe, it's chewy...
Recipe Recommendations
- soup-stock appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- grass fruit appropriate amount
- aniseed appropriate amount
- chili appropriate amount
- geranyl appropriate amount
- sugar appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- oyster sauce appropriate amount
- soy sauce appropriate amount
Steps for Spiced beef in sauce
1
Cut the beef into large pieces and soak in water for 3 hours to soak out blood.
2
Pour the beef into the pan with cold water and add the orange peel.
3
Bring to a boil and skim off the blood foam.
4
Put it into a pressure cooker and add the stock and all the ingredients.
5
Bring to a boil and cook for 30 minutes.
6
Cover and press for 30- 40 minutes. Turn off the heat and do not open it and simmer until 1 day.
7
Skim off the fat after opening it on the second day.
8
Put the meat into a wok, add some soup, and bring to a boil and turn to medium heat.
9
Bring the remaining soup to a boil over high heat. After cooling, put it in the refrigerator and freeze it before using it next time.[This is old soup].
10
Cook the soup in the wok until concentrated, evenly wrap the beef with the soup, cool, slice and plate.