When I sauce beef at my house, we not only sauce beef tendon meat, but also beef ribs and sirloin. The sauce beef that comes out has its own flavor, so don't be the same!
I use N-year old soup, but I can't remember which year it was left over. It has a unique sauce aroma!
sauce beef
By MaymieOrn
Recipe Recommendations
- beef tendon 500 grams
- beef ribs 300 grams
- beef brisket 300 grams
- sweet sauce 100 grams
- Jiang 1 small piece
- scallion 2 length
- Weijixian soy sauce appropriate amount
- sesame oil appropriate amount
- chicken essence appropriate amount
Steps for sauce beef
1
Remove the soup from the refrigerator and melt it.
2
Soak the beef tendons, beef ribs, and sirloin water for 4 to 6 hours to soak in blood, then wash them once with a board brush, and then rinse them with cool water for 4 times, thoroughly wash them and cut them into large pieces.
3
Put a large bowl of old soup into the casserole and pour in water. The amount of water is the amount required for stewing beef.
4
After the water boils again, remove the floating foam and simmer over low heat to slowly penetrate the aroma into the meat. When simmer, add the old soup while cooking, and turn it several times to make the meat evenly cooked. Stew until easily inserted into the beef with chopsticks. After turning off the heat, the beef remains in the pan.
5
Put 50 grams of sweet flour paste with little oil and 70% heat into a wok, slide over, then add into the cooked beef, let cool, place in the refrigerator and refrigerate overnight.
6
Dip ingredients for sauce beef: fried pepper, garlic, vinegar, extremely delicious soy sauce, sesame oil, and chicken essence.sauce beef Make Tips
The unique touch is: at the end, sauté a bit of the sauce in oil and mix it into the cooked beef. This makes the sauce flavor richer. Be sure to sauté it in oil first; do not add raw sauce. The "master stock" is the soup from making soy-braised beef previously; if unavailable, it can be omitted. Cook the beef until a chopstick can be easily inserted. Do not braise for too long, otherwise the meat will become tough and lose its tenderness. (My family elders emphasized this repeatedly.)