Beef sauce

By VicentaLakin

Beef sauce
The way the sauce is done, it's different, it's different, it's different, it's a lot of sauce, it's just a little sauce. It's the same thing with the old soup. It's been at home for years. It's better to add the old soup sauce。

Recipe Recommendations

  • of burdock 1000 grams
  • peppercorns 10 grams
  • cumin 15 grams
  • salt 10 grams
  • soy sauce 3 tablespoons
  • yellow sauce 3 tablespoons
  • ginger 10 grams
  • green onions 15 grams
  • cooking wine 3 tablespoons
  • rock sugar 10 grams
  • dried chili 2 grams
  • soup-stock 400 grams

Steps for Beef sauce

  • Make Beef sauce step 0
    1
    Preparation material。
  • Make Beef sauce step 1
    2
    The whole fresh cow key will be bought and immersed in cold water for 12 hours, changing water over and over again, so that the blood water will be fully spilled。
  • Make Beef sauce step 2
    3
    I'll put the peppers, fragrances and salt in the frying pan. (The ratio of fragrances and peppers is 2:1)。
  • Make Beef sauce step 3
    4
    Boiled oxen with dry moisture。
  • Make Beef sauce step 4
    5
    The fragrance of peppers, salt, and fragrance on the handy beef. Pickled for 48 hours。
  • Make Beef sauce step 5
    6
    Take out the soup and unfrozen it。
  • Make Beef sauce step 6
    7
    The salted oxen is washed with water and put into the pressure pot. The fragrance of the peppers of the flowers is made of cloth。
  • Make Beef sauce step 7
    8
    Put onions, ginger chips, dry peppers。
  • Make Beef sauce step 8
    9
    Add old soup and ice cream。
  • Make Beef sauce step 9
    10
    The water is so hot that it doesn't have any noodles, it's in raw, butter and wine. Cover the pressure pan for 25 minutes。
  • Make Beef sauce step 10
    11
    It's more delicious if you don't have to take it out for four hours。
  • Make Beef sauce step 11
    12
    The oxen meat will be extracted and the asphalt will be cooled and cut into thin plates。

    • Beef sauce Make Tips

    1. To make soy-braised beef, the first step is to choose good meat; beef shank is the top choice, and meat with some tendon attached actually tastes the best. 2. The beef must be soaked in clear water beforehand; this step is very critical, as soaking out the bloody streaks makes the finished product taste better. 3. If you like a fragrant taste, you can add more spices. Our family habitually uses only two spices: Sichuan peppercorns and fennel. 4. Do not rush to take it out after boiling; soaking for 4 hours makes it more flavorful. 5. Be sure to wait until the beef shank is completely cooled before slicing it onto the plate, so the sliced meat stays relatively intact.

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