Hello everyone, today I will share with you how to make an authentic sauced beef. The meat is fragrant, not burnt, not smelly, and has a firm texture. The method used is to marinate, boil, and soak.

1 First prepare a piece of beef tendon meat, about 2.5 kilograms. It is best to use the front tendon meat, because the tendons are too meaty to be used as firewood. Cut it into 3 large pieces, which will make it easier to soak the blood and make it more durable. Easy to marinate and delicious. Place the cut beef pieces on a plate, pour water that has not covered the beef, and soak for 2-3 hours to soak out the bleeding water.

2 Next, prepare the ingredients needed to make soy beef, green onions, ginger, a handful of fennel, and a little cinnamon (remember not to add too much cinnamon, as too much beef will taste bitter), about 2 grams Zanthoxylum bungeanum to add flavor, and then add an appropriate amount of nutmeg. Nutmeg has the effect of removing odor and increasing flavor. Crush the nutmeg for better effect. Prepare bay leaves, star anise, rock sugar, and dried chili segments, and put all the seasonings together. In a basin, add 50 grams of sweet noodle sauce, and then add 50 grams of dry yellow sauce. Add these two sauces. The sauce has a particularly rich aroma and is also a main ingredient of sauce beef. Then pour in 300 ml of seafood soy sauce (soy sauce is the best). It is better to choose better ones, so that the marinated beef will taste better). After adding all the seasonings, stir evenly and marinate for 2-3 hours to neutralize the taste of all the seasonings.

3 After soaking the beef for 3 hours, drain the water by hand, pour in soy sauce, seal and marinate for more than 6 hours to fully absorb the flavor inside. This season, you can keep it indoors without refrigeration.

4 Pour the marinated beef into the pot, add water that has not covered the beef, add an appropriate amount of cooking wine to remove the fishy smell, bring to a boil over high heat, the cooking wine will evaporate after the water boils, taking away the fishy smell. Skim off the foam so that the cooked beef will not have any odor or odor. After skimming off the foam, turn to the lowest heat to prevent the beef from cooking apart. Cook for about 1.5 hours. Chopsticks can be easily inserted into the beef. However, if you like a softer texture, you can cook it for a while. After cooking, cover and soak for 3 hours to let the beef absorb the flavor again. After 3 hours, take it out and refrigerate it overnight. The refrigerated beef shrinks when it is cold and has a firmer texture.

5 Slice the refrigerated beef thinly against the grain to cut off the fibers, making it easier to bite and not clogging your teeth. When you cut the beef, you can smell the sauce aroma of the beef. The meat is very firm and soft, not sticky at all, and the inside is also very tasty. This very delicious sauce beef is ready. The remaining soup is what we call old stew. After it cools down, put it in a crisper and freeze it. You can use it directly next time when making soy sauce beef, and the taste will be more mellow.