Materials for beef in sauce: 1,000g of beef tendon, 100g of dried yellow sauce, a little each of dahurian dahurica / dahurica / cloves / sand nuts / coriander / cinnamon / peppercorns / nutmeg / fennel, and 1 small bowl of old broth. Directions: 1. Put the spices into the grinding cup of a blender and beat them into powder. The type and amount of spices can be increased or decreased according to personal taste. These amounts will make about 3 kilograms of beef in sauce.

2, yellow sauce water:

A, dry yellow sauce into a large pot, pour water, the amount of water required for beef stew.

B, stir to dilute the yellow sauce dissolved in water, so that all the yellow sauce dissolved.

C, slowly pour the yellow sauce water into the pot of beef stew, leaving the yellow sauce residue unused.

3, beef tendon soaked in water for an hour or two, soak the blood water, then wash thoroughly, cut into large pieces.

4, high heat to boil the yellow sauce water, boiling into the beef tendon pieces, and then pour in the seasoning powder, stir well.

5. When the water boils again, fish out the froth and turn down the heat to simmer for about 3 hours.

6, stewing process to give the meat turned over several times, 1 hour, pour 1 small bowl of old soup.

7, until finally the beef shrinks to half of its original size is good.

8, turn off the heat with the beef still in the pot, let it cool and then put it in the refrigerator overnight.

9, if you are more careful, you can wrap it in tinfoil and then refrigerate it to make the meat tighter.