When I make sauced beef, I add some spices, such as cumin, fragrant leaves, grass curls, licorice, cloves, etc. An aunt told me that the Hui people are very particular about making beef, and the purpose of each position on the cow is different. Use front tendons for sauce beef. Too much spices will affect the taste of the beef itself. Add more onions, ginger and garlic.
I followed my aunt's method and the beef itself had a stronger flavor.
sauce beef
By SharonKunze
Recipe Recommendations
- salty and fresh
- sauce
- several hours
- ordinary
Steps for sauce beef
1
Cut the beef into large pieces and soak it in clear water for about 1 hour to remove the blood.
2
Prepare various seasonings, pat green onions, ginger and garlic with a knife (in order to better emit the fragrance), and place the pepper into the box.
3
Add enough water to the pot and add the beef to boil. Change to medium to medium heat to keep the soup boiling and patiently skim off the foam until the soup becomes clear.
4
Remove the salt and add all other seasonings (don't put salt, the beef is not easy to stew). After boiling, a small amount of foam will appear and skim off.
5
Turn to low heat and simmer slowly, holding the lid with a chopstick to prevent the soup from boiling and overflowing.
6
1.5 After an hour, add salt and stir well, simmer for another 30 minutes, easily penetrate the beef with chopsticks and turn off the heat. Cool naturally to make the beef more flavorful.
7
Remove the beef, drain the soup, slice it and place it on a plate.sauce beef Make Tips
Reserve a portion of the old stock and store it in a sealed box and use it next time for stewing beef. It is very particular to use old soup to stew meat. Not much spicy beef itself has a stronger aroma.