One beef tendon

One tablespoon of soybean paste

One tablespoon of sweet noodle sauce

One chunk of ginger

One sliced of grass jelly

Three slices of allspice

Seven strips of dried orange peel

Seven cloves

Two anise corns

Salt

Old soy sauce Two tablespoons

One piece of rock sugar

Half a tablespoon of white wine

Two tablespoons of yellow wine

Savory flavors

Sauce process

Several hoursConsuming time

Simple difficulty

Step by step of homemade soy sauce beef at home

1

Ingredients picture

2

Beef tendon washed, blanched and boiled for 3 minutes into the white wine to boil, immediately put into cold water, wash and set aside.

3

The ingredients all plus seasoning (except white wine) all boiled.

4

Beef into, bring to a boil, simmer on low heat for 30 minutes, turn off the fire, thoroughly cool, then boil again and continue for 30 minutes. It's usually three cools and three hots.

5

Beef fished out and wrapped in plastic wrap to cool, in order that it can be refrigerated. Soy sauce soup poured into a plastic bag frozen. The next time you use it to take it out and boil it directly and use it again and again.

6

When thoroughly cooled sliced plate, seasoned garlic vinegar cold soy sauce, sesame oil and other dipping can be.