Home-made sauce beef

1

raw material map

2

Wash the beef tendons, blanch them in water and boil for 3 minutes, add white wine to boil, immediately put them in cold water, wash and set aside.

3

Add seasoning to all ingredients (except white wine) and bring to a boil.

4

Add the beef, bring to a boil, simmer over low heat for 30 minutes, turn off the heat, cool thoroughly, bring to a boil again, and continue for 30 minutes. Generally, it needs three cool and three hot.

5

Remove the beef and wrap it in plastic wrap and cool it so that it can be refrigerated in the refrigerator. Pour the miso soup into a fresh-keeping bag and freeze. Use it next time, take it out and bring it to a boil and use it repeatedly.

6

Wait until it is thoroughly cooled, slice and set on a plate, mix with garlic and balsamic vinegar, dip in sesame oil, etc.

1. You can leave no sauce. Without the sauce, you will turn into stewed beef. Personally, I think it tastes better with sauce. Old stewed is the most fragrant. Put it in the refrigerator and freeze it. When you want to eat stewed meat, take it out, season it according to your taste, and continue to use it. You can put more spices in, or you can directly buy the stewed bags sold in that supermarket. 2. It is not necessary to only stew beef tendons. It can be stewed together with pork tripe, beef tripe, pig ears, eggs, dried tofu, etc. to save energy. It is best to use beef tendon meat for sauce beef because it has tendons and tastes good. 3. Don't cook the stewed meat all the time, cool it three times and heat it three times. The taste is not soft and quite delicious. 4. Beef or something, be sure to wait until it gets cold before cutting it! The first time I failed, I just pulled it out and cut it when I finished it. It turned out to be like an old lady's teeth. 5. Don't easily buy stewed food from outside in the future. My classmate's house owns a stewed food shop, so I won't say that. I think it's actually very simple to make it myself.