Add seasoning to the cauldron, add enough water, bring it to a boil with high fire, cover it tightly, and simmer for 1 hour to 1.5 hours, and it will be basically cooked and easy to chew. If you want to stew, you can add another half an hour. 2 hours is basically very soft and glutinous. Stew the beef tenderloin sauce on low heat for at least an hour. It is necessary to cook the meat thoroughly and taste it, so it takes a long time to stew it on a small fire. Sauced beef retains many functions of beef, such as invigorating the middle energizer, strengthening bones and muscles, nourishing the spleen and stomach, etc. , and can improve the body's disease resistance. Suitable for people with weak bones and muscles, yellow complexion, dizziness, shortness of breath and anemia.

Beef foreleg1500g, onion 50g, ginger 30g, salt15g, sugar10g, cooking wine 30g, soy sauce 30g, spiced powder15g, fragrant leaves 4g, pepper 5g, clove 2g, fennel. In order to really taste the flavor of sauce beef, the whole processing time should be at least 12 hours, and it takes more than 30 hours to be chewy and thorough. Of course, this does not mean that beef should be stewed in the pot for 30 hours. Many times, beef should be soaked in gravy all the time.

After marinating, cool the soup and store it in the refrigerator. Next time you use it, just take it out and thaw it and add a little water. No need to add any more, but beef still needs to be added 34 grams per 1000 grams. . Generally, this processed beef tendon takes about 90 minutes of sauce, but in order to taste it, I will stew it for 1-2 hours without opening the lid, then take it out and air dry it naturally, and then put it in the refrigerator for refrigeration.

Generally, this processed beef tendon takes about 90 minutes of sauce, but in order to taste it, I will stew it for 1-2 hours without opening the lid, then take it out and air dry it naturally, and then put it in the refrigerator for refrigeration. Sauced beef is a kind of vegetable name, which refers to a meat product with beef as the main raw material and marinated with various seasonings. The key to the success or failure of sauce beef lies in the selection of meat, and the best part is the tendon of the front leg of the cow. Buying this part can be said to be half the battle.