Ingredients for home-cooked sauce beef: beef tendon 1000g, proper amount of oil and salt, onion 1, ginger 1, 2 cloves of garlic, 2-3 dried peppers, 3 tablespoons of dried yellow sauce, braised soy sauce 1 tablespoon, 2 tablespoons of light soy sauce, and cooking wine/kloc.
Practice steps:
1. Prepare the required materials, cut the beef into 3-4 pieces, and soak it in clear water for 4-6 hours, so that part of the blood of the beef is soaked out. It is best to choose ox waist pit or ox tendon. Tendon refers to the thigh muscle of cattle, which has no fat, is wrapped by a layer of meat film, contains tendons, has moderate hardness and regular grain, and is most suitable for marinating and sauces.
2. Prepare the seasoning, cut the onion into sections, slice the ginger, and crack the garlic. Sauced meat seasoning package is available in the supermarket. A few dollars a big bag is ground into powder with spices such as pepper, anise, cardamom, clove, cinnamon and fennel. It is very convenient to use, and two small packages are enough. It is best to use braised soy sauce for soy sauce. Nice color. Sauced beef is black. Add some water to the dried yellow sauce, stir well and dilute. Dried yellow sauce is an essential seasoning. Without it, you can't make the authentic sauce beef taste. There is no dried yellow sauce, you can use soy sauce instead.
3. Add water to the pot, blanch the beef with cold water, boil the water for 4-5 minutes, and take out the beef. When blanching beef, put it into a pot with cold water to make the blood of beef fully boil and the beef has no fishy smell.
4. After the beef is fished out, immediately soak it in cold water for 2 minutes (so that the cooked beef slices will not spread). Many people ignore this step, and the beef slices in the sauce will spread out and taste bad. This is the trick of making beef with sauce.
5. Add 3-4 tablespoons of oil to the pot, heat it, add the diluted dried yellow sauce, and stir fry with low fire. The beef thus made has no smell of soy sauce, and there is some grease in the soup, and the surface of the cooked beef is not dry.
6. Pour in the right amount of water to boil, and the amount of water can be less than that of beef. Put onion, ginger, garlic, dried pepper, soy sauce, sugar, cooking wine and sauce meat into two small bags, then add salt, twice as much as usual, and turn off the heat.
7. Put the blanched beef into the inner container of the rice cooker, pour the prepared sauce soup, put it into the rice cooker, and select the cooking function. Don't open the lid, stew the beef in it for half an hour, then choose the cooking function, continue to stew for half an hour, continue to stew for another half an hour, two cooking procedures, half an hour in the middle, and finally stew again.
8. Pour the beef and miso soup into the container, and let the beef soak in the miso soup for one night, so that the beef can be fully soaked. This is also a trick to make beef. You can eat it the next day. Slice when eating, add some garlic paste, and it tastes better. Cut it open and see. The color of the sauce beef is very good, the meat is firm and not loose, and it looks good layer by layer and tastes great. Don't throw away the remaining miso soup, you can freeze it in the refrigerator. Next time, it can be dipped in all kinds of ingredients, and then put some sauce meat buns, which will taste better. The more times the miso soup is used, the more mellow the miso is.