Beef in sauce is one of my favorite beef practices, especially suitable for when the wine dishes, I usually like to do it every once in a while, a little bit more, in addition to drinking wine when eating, usually drink porridge on a plate, but also absolutely under the porridge dish, and more nutritious than the salted vegetables, we recommend that friends like to prepare some at home.

As for the authenticity of their own beef sauce is not authentic, this we can not say, they do their own beef sauce is their own home practice, and did not ask the chef, more no secret recipe, but their favorite is the best, you say is not it? Here to share with you their own home cooking, to like to do this food friends as a reference it.

Materials

Beef tendon 1 piece Ginger 1 piece Anise 2 pieces Fragrant leaves 5 pieces

Dry chili pepper 3 pieces Pepper moderate ? 2 spoons of light soy sauce ? 1 tablespoon of dark soy sauce

2 tablespoons of cooking wine 1 piece of rock sugar 2 tablespoons of soybean paste ? Salt 2 spoons

Sweet Noodle Sauce 2 spoons

Making Process

1, Beef in sauce is best to choose the beef tendon, the first tendon meat into the water to soak for 3 hours, so as to be able to soak out of the blood in the beef, it can be a good removal of the odor of the beef, will be the beef soaked! After finishing, rinse with water;

2, soaked beef in cold water in a pot, put a spoonful of cooking wine, cook the blood foam, and then fished out and rinsed with water, remember: do not cut the beef, the whole piece of boiled;

3, ginger, star anise, sesame seeds, cinnamon, dried chili peppers, peppercorns, soy sauce, soy sauce, cooking wine, rock sugar, soybean paste, sweet flour sauce, a little salt, pour into the pressure cooker, with pressure cooker to cook beef is easier to crispy, but also save time, here soybean paste, sweet flour sauce is the soul of the seasoning, one can not do without the other;

4, add the right amount of water, put the beef tendon meat, pressure cooker choose beef gear, about 30 minutes on the Cooked, note: do not open the lid after cooking, turn off the fire and simmer for more than 12 hours or a night, so that the beef fully absorbed sauce;

5, time to take out the beef, thinly sliced and dipped in garlic sauce, don't mention how fragrant, marinated beef has a light sauce flavor, not dipped in the sauce is also very tasty.

The nutritional value of beef is very high, rich in protein and minerals, iron and blood, increase immunity, especially small children and fitness men are particularly suitable for more beef. Beef practices are varied, in many cooking techniques, brine can be described as the "lowest profile" of a technique, brine out of the ingredients do not have any gorgeous appearance, there is a convergence of the fresh aroma and rich flavor.

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