On holidays in winter, there is always a plate of sauce beef when entertaining guests, and there is always a plate of braised beef at home. And for beef with tight texture, marinated beef is the best cooking method.

But how can we pickle the sauce beef that is not old and broken, delicious and chewy? Today, I will share a simple method with you. Remember that "1 marinate for 2 bubbles" makes beef soft, tender and mellow.

Beef seasoned with soy sauce

1. First, we prepare two Jin of beef and soak it in clear water for 5 hours. In the meantime, we change the water every hour to completely remove the blood from the beef, and at the same time, we can prevent the loss of water during marinating, so that it will not be too soft to eat.

2. After the blood bubbles come out, the beef will turn a little white. First, wash, drain and marinate: cut the green onion into sections, put it together with beef, add 30g of soy sauce, 2g of cooking wine10g, 2g of salt and 2g of pepper, marinate evenly for 2h, and turn it frequently during the marinating to allow the fragrance to fully penetrate.

3. Slice ginger and put it in the pot. Add a handful of dried peppers, a seedless grass shell, a few fragrant leaves, a piece of cinnamon, two star anises and a pinch of peppers for later use.

4. After the beef is marinated, prepare for marinating: boil water in the pot, and pour in the beef and the remaining marinade. Don't exceed the amount of beef, boil the blood and impurities in the beef, and remove the floating foam from the pot after the water boils.

5. Then pour the soup and meat into the casserole and simmer for 2 hours.

6. Beef can't just be stewed. We also need to adjust the sauce: after the oil in the pot is heated, add spices such as ginger slices and dried peppers, and stir fry with low heat. Spices burn easily when the fire is too big. After smelling the fragrance, add 10g sweet noodle sauce and a piece of bean curd, stir-fry the sauce, then add a little soy sauce to enhance the bottom flavor, add a proper amount of oyster sauce to refresh it, add a little water along the side of the pot, stir to melt the seasoning, and then turn to high fire to thicken the soup.

7. Pour the beef on the pot and continue to stew. Juice can not only increase the taste of the bottom, but also make the beef more ruddy.

After 8.2 hours, the beef became very tender and ruddy. Don't cook in a hurry at this time, turn off the fire for another 20 minutes, and the beef will be more mellow and delicious.

After 9.20 minutes, take out the stewed beef, cut it into thick slices with texture, and then pour the sauce on it.

Ok, this soft and delicious sauce beef is ready. Remember to soak the bleeding water first, then marinate it fully, and then marinate it later. It's really delicious.

Pay attention to punk. There are simple and practical home-cooked dishes for your reference every day. See you next time!