500 grams of raw clean beef tenderloin.

Seasoning: ?

Six tablespoons water, two tablespoons soy sauce, four tablespoons salad oil, one tablespoon each of black pepper, ketchup, and hot sauce oil, one midspoon sugar, and one tsp dry starch.

How to make it:?

1: Slice the beef and marinate it in 2 tbsp water, soy sauce, 1 tbsp salad oil and black pepper for 50 minutes.

2: Heat three tbsp salad oil on high for 4 minutes, then add to the marinated beef and cook on high for 2 minutes, remove and turn over for another 2 minutes.

3: Mix three tbsp water, ketchup and sugar, 2 minutes on high, then thicken with one tsp dry starch and one tbsp water, 1 minute more on high, then drizzle over the steak.

(1) Selection and trimming of raw materials. Choose high quality beef that has passed the veterinary health inspection, remove the blood and lymph, and then cut into 750 grams of meat, rinse with water, drain the blood and water and wait for use.

(2) Cooking. Cooking pot put a small amount of water, add the yellow sauce to thin, and then blended into enough water, with a high fire boil, fish clean sauce foam, the beef into the pot. Meat old parts, such as neck, front and back legs, chest, ribs, etc. Yards in the bottom layer of the pot, meat tender parts, such as the ridge, spine, brain, etc. on the top layer of the pot, with a strong fire to boil the soup until the beef collected after the head of the open pot into the auxiliary ingredients, cooking for 1 hour after the pressure cooker.

(3) pressure pot. First, press the beef with a pressure plate, then add the old stock and the return oil. Back to the pot of oil refers to the last boiled beef skimmed out of the cattle floating oil, can play the role of the pot cover, so that the beef does not go out of flavor, seasoning can be fully penetrated. Add a good back to the pot of oil, switch to simmer.

(4) Turn the pot. Turn the pot every 1 hour. When turning the pot, put the old meaty beef on the head of the open pot.

(5) Remove from the pot. Beef in sauce can be removed from the pot after 6 to 7 hours of cooking. Out of the pot, one hand with a plate, one hand with chopsticks or hooks, the soy sauce beef on the plate, and then use a small spoon to scoop up the pot of soup oil, splash in the soy sauce out of the beef, and so on a few times, in order to wash off the soy sauce beef on the slag, the soy sauce beef on the drawer, and then finally with the soup oil in the put on the beef on the burn shower again, and then the control of the soup oil, dry to cool that is the finished product

Materials to be prepared: Beef (beef tendon), cooking wine, soy sauce, sesame leaf, soy sauce, beef (tendon), soy sauce, soy sauce, soy sauce, soy sauce, soy sauce and soy sauce. The beef (beef tendon), cooking wine, soy sauce, sesame oil, sesame leaves, meat seasoning, ginger.

Methods:

1, will buy back the whole fresh beef tendon cut into about ten centimeters of large pieces, placed in cold water soak, repeatedly change the water several times, to fully soak out the blood;

2, after the use of 6-8 two cooking wine, 6-8 two soy sauce (to personal taste, like the flavor of heavy Put more soy sauce), a few leaves, a packet of supermarket meat seasoning, a few slices of ginger, no water, and then soak for more than an hour;

3, and finally put on high heat to boil, change to a small fire stew, do not use the pressure cooker, slowly stewed out of the flavor is more fragrant;

4, stewed and then naturally cooled, and then put into the refrigerator to cool down. Each time you take out a piece of cut into slices and eat directly, the flavor not to mention how good.