Prepare 5 kilograms of beef tendon, cut the beef tendon from the middle along the grain with a knife, and then soak it in clear water for 3 hours to completely soak out the blood in the beef. Time's up. Take the beef out of the water, put it in a big basin for later use, and start curing the beef. Add 60 grams of salt, 20 grams of sugar, 000 grams of soy sauce 1, 70 grams of cooking wine, 40 grams of chicken essence, 4 pieces of ginger 10, 4 onions, 5 pieces of angelica dahurica, 5 pieces of star anise, cinnamon 1 piece, fragrant leaves 1 piece, and Siraitia grosvenorii.
Grasp all kinds of seasonings and spices evenly by hand, and set aside for pickling overnight (or for more than 6 hours). After the beef is marinated, it can be marinated.
Matters needing attention
Pour beef and all seasonings into the pot, and pour in 1.5 times of water. First boil the water with high fire, then cover the pot and simmer for 2-3 hours. If chopsticks can be inserted into the beef, it means that the stew is ready. When stewing beef, you must turn on a small fire and simmer slowly, so that the soup pot that is marinated will not open, so that the beef will not be stewed. Sauced beef is delicious and easy to cook. As long as the right ingredients are selected and the curing time is in place, authentic sauce beef can be made at home.
Don't pour out the remaining marinated soup, put it in the refrigerator and freeze it. Can be reused many times. Pickled chicken, duck and pork are very fragrant. A few spoonfuls of gravy to make a beef noodle is also super delicious.