Today, we select fresh and high-quality beef tenderloin and sauce beef made by electric pressure cooker. The operation is simple, the beef tenderloin is yellow and transparent, the sliced beef is oily red, complete and not loose, the meat quality is firm, tender and smooth, soft and waxy, mellow and not greasy, full of sauce flavor, crisp and refreshing, and the aftertaste is rich and long. It can be regarded as a delicious food to accompany meals, travel abroad and entertain guests at home.

Beef seasoned with soy sauce

Composition:

1000g beef tendon, 2 pieces of ginger, 5 onions, 5 cloves of garlic, 3 teaspoons of cooking wine, 3 teaspoons of dried yellow sauce, 2 teaspoons of soy sauce, 2 pieces of fermented bean curd (red), half teaspoons of refined salt, 3 pieces of star anise, 2 pieces of fragrant leaves, 0/piece of cinnamon, half of Siraitia grosvenorii and 65430 pieces of dried tangerine peel.

Cooking steps:

1. Wash beef, cut into large pieces, soak in cold water, and change water several times to remove blood.

2. Add cold water, beef and ginger slices to the wok, and skim the floating foam after the water is boiled.

3. Take out the beef, rinse it, and make a hole in the beef surface with a fork.

4. Add cooking wine, dried yellow sauce, soy sauce, fermented bean curd and salt, stir well, and put it in the refrigerator for one night.

5. Take out the chilled and marinated beef, put it in an electric pressure cooker together with the marinade, add appropriate amount of hot water, add ginger slices, onion knots, garlic cloves, star anise, fragrant leaves, cinnamon, Siraitia grosvenorii and dried tangerine peel wrapped in gauze, and select the "meat" button (don't choose the "beef tendon" button, this function will stew the beef too badly for too long). If you don't trust, don't worry.

6. After the beef is cooked, open the pot cover and leave the meat in the pot and soak it in the original soup for more than 2 hours to make it fully tasty.

7. Put the oil and rock sugar into a wok, and cook on medium heat until the color is close to brownish red. Turn off the fire when bubbles appear (turning off the fire at this time can prevent the sugar from burning in the final stage, and the oil temperature is very high, reducing the splash of oil stars).

8. Add a small amount of cooked beef soup, fire, add beef, and pour the soup on the beef with a shovel until the juice is collected, so that the beef can have a more beautiful color and taste.

9. Take the beef out of the pot, cool it completely and slice it. Cut beef against (across) the grain, because the fiber of beef is thicker, and cutting against the grain can cut off the tendons, so it tastes tender.

10. You can eat with a small dish of favorite dip (soy sauce, minced garlic, chopped green onion, coriander, Chili oil, sesame oil, cooked white sesame seeds, etc.). According to personal taste), which is better.