Beef is a common meat ingredient in our life. Although there are many ways to eat beef, there will be a certain gap in taste and taste between different beef practices. The most common beef practice is sauce beef. Let's share the best way to sauce beef. Beef is not only rich in sauce, but also chewy.

Ingredients of sauce beef: beef 1000g, soy sauce 1 spoon, cinnamon 1 piece, 4 star anise, 5 fragrant leaves, clove 1 piece, angelica dahurica 1 piece.

Step 1: Cut the beef into large pieces, rinse it with running water, add a little cooking wine to the beef, add ginger slices and soy sauce, rub it evenly by hand and marinate it for one hour.

When I cook beef with sauce at home, it will take a little longer to marinate. Pickling is the key step. In order to make beef more delicious and fragrant, there must be no less pickling process.

Step 2: add water to the pot, add cold water to the beef, blanch it, skim off the floating foam on the surface with a spoon until no blood comes out, take out the beef, and then introduce cold water to make the beef firm and dry.

This step is also crucial. It can remove blood and impurities from beef, and also can remove fishy smell. Therefore, I will roast the sauce beef before cooking it at home, which will make the sauce beef taste good and healthier.

Step three, split a beef stick, blanch it in advance, add water to the beef stick and boil it. After the fire boils, turn to low heat until the soup in the pot is cooked to a thick state.

Step 4, add soy sauce and soy sauce, 1 piece of cinnamon, 4 pieces of star anise, 5 pieces of fragrant leaves, 1 piece of clove, 1 piece of angelica dahurica, 1 piece of tsaoko, 2 tablespoons of cooking wine, 50g of crystal sugar and 10g of pepper into the soup, and add them.

Step 5, turn off the fire, take out the pan, cut into thin slices and put on the plate. The delicious sauce beef is finished.

knack for cooking

1, beef needs to be marinated first, so that it can be marinated and savory, so that the seasoning can fully penetrate into the beef, and then the beef is blanched. This will make the sauce beef taste better. Remember to add cooking wine when marinating to help remove the fishy smell. The curing time is nearly one hour.

2. After blanching the beef, boil it in cold water to squeeze out the blood. After the beef is cooked, it needs to be showered with cold water quickly to make the beef more compact after heating and cooling. Sauced beef with big bones tastes better. Of course, it can also be stewed directly in beef without bone soup, and spices can be put into gauze in advance so as not to affect the taste.

Don't take out the sauce beef after it is done. Let the beef soak in the soup until it gets cold, and then take it out. Beef will be more delicious. Wrap it tightly and put it in the refrigerator for a while, and the cut sauce beef will be softer, tougher and tighter.