Homemade Soy Sauce Beef Simple Practice is as follows:

Tools/materials: Beef Tendon Meat 1,000g, green onion, ginger, sesame leaf, cinnamon, 125g of dry soy sauce, beef stew seasoning packet 2 sachets, onion, ginger, cooking wine, soy sauce, soy sauce, soy sauce, soy sauce, yellow rock sugar, moderate amount.

1, beef tendon meat into the water to soak for 1 hour, during the period of time often change the water, I about 10 minutes to change once, the blood out of the bubble.

2, the meat is too big to cook, cut everything from the center, cut in half, a piece of about 1 pound or so, it is good to cook more.

3, take a pot, put the beef block to the pot, plus water, on the heat until the water boils, skimming foam, and then the beef out of the standby.

4, prepare the seasoning, what is at home, put what, here are two small bags of beef stew seasoning package, green onion, ginger, sesame leaves 5 pieces, cinnamon 1 root.

5, casserole filled with enough water, hot, put 4 in the ingredients are put into the pot, and then poured into the onion and ginger wine, or ordinary wine; and then poured into a little soy sauce and a small amount of soy sauce, soy sauce, yellow rock sugar. Put in the dry yellow sauce, about 125g here, and then put in the beef cubes.

6, high heat and cook until the water boils, the pot of water must be enough to put the beef pieces completely submerged, but also to leave a margin, because it is going to cook for a longer time. When the water in the pot boils, cover the pot with a lid and simmer on low heat for 2-3 hours. It is recommended to use a casserole, because casseroles have better heat preservation and water locking functions, and cooking for 2-3 hours will not reduce the soup too much.

7, about 2 hours after cooking, open the lid of the pot, the aroma of the nose, it is very tempting; use chopsticks to fish out the beef to take a look at the boiled beef take out, wait for the soup to cool down, and then put the beef into the soak for more than 3 hours, be sure to fish out the boiled beef, and so on the soup cooled down and then put it in, otherwise the warm pot of rotten meat, has been soaking in the hot soup, it will be easy to make the beef soft and rotting, and everything will be broken. Cool soup can soak into the flavor, and will not make the beef soft and rotten.

8, the next morning, soy sauce beef is ready.

9, good sauce beef from slicing plate on the table can be, sprinkle some chopped scallions, and then drizzle some soy sauce and sesame oil, it is more fragrant.