Pressure cooker version of beef in sauce

Main Ingredients

Beef Tendon 1500g

Supplementary Ingredients

1 onion Ginger 5 slices Garlic 3 petals Wine 2 tbsp Soybean Sauce 3 tbsp Sugar 10g Dark Soy Sauce 2 tbsp Salt 6g Pepper 10 pcs Seasoning 2 pcs Spice Leaf 3 slices Cumin 1 tsp Cassia Pi 1 Clove 2 Cloves Pericarp 4 slices Strawberry 1 pc

Pressure cooker version of beef in sauce steps

1.? Wash the beef tendon meat and soak it in water a few more times to remove the blood. Then cut it into large pieces and put it into a pot with cool water. Cook out the foam and then fish out, rinse with cool water to drain and soak for another 10 minutes. D material (spice packet: 10 peppercorns big spice 2 pieces of incense leaves 3 pieces of cumin 1 tsp cinnamon 1 root clove 2 cloves Chenpi 4 slices of strawberry 1) into the seasoning packet.

2.? Put the beef into the pressure cooker, pour in water to cover the beef, and then put the onion, ginger and garlic, C seasoning (2 tbsp cooking wine, 3 tbsp soy sauce, 10g sugar, 2 tbsp light soy sauce, 6g salt) and the spice packet into the cooker in turn.

3. Pressure cooker after steam to low heat, simmer for 20 minutes and then turn off the fire; pressure cooker pressure valve pressure reduction is complete, and then wait a minute to slowly open the lid, taste the soup, because of the different amount of water, salty taste and color may be slightly different, the appropriate complementary salt and soy sauce, and then open the fire should not be covered and simmer for about 10-15 minutes, so that it is more flavorful.

4.? Turn off the fire, the beef in the pot in the original soup soak for more than 2 hours to fully flavor. Then fish out the beef, refrigerate it and after that cut it into slices against the grain and eat it with sauce;

Beef broth is cooled and put into hot water scalded sterilized clean bottles, which is the old broth. It can be kept refrigerated for 5 or 6 days and can be sauced with some other ingredients. If not used for a long time to freeze. The next time you use it, be careful to reduce the seasonings by half (or according to the amount of old stock), add the right amount of water and you're done.

Tips

1. Beef tendon meat used in the sauce is tighter and has a very good taste.

2. Beef cut pieces can not be too small, or cut when easy to loose not molded, 300-400 grams of a piece of appropriate, not too big is not easy to taste.

3. Sauce meat spice package is not set in stone, according to the situation how much one or two can be.

4. Beef in sauce should be sliced horizontally across the grain of the meat, beef fibers thick, cross-cutting can be cut off the thick fibers, eat up the taste is more tender. To slice neatly, it is best to sauce good meat into the refrigerator to chill, cool it is easy to cut.

5. Even if the old soup is stored in the freezer, if you do not use for a long time, but also regularly take out the thawing and then boiled and frozen again to save, you can keep not deteriorate. Preservation of old soup, be sure to remove impurities in the soup, cooled and placed in the refrigerator. Containers are best not to have a chemical reaction with the soup (enameled stainless steel is better, glass is best to be able to freeze, and to seal.