Step 1: Wash the bought beef first, and then soak it in clear water for about 4 hours. When all the blood bubbles come out, the sauce beef will have no meat flavor. This is the first bubble.
3. Step 2: Treat some ingredients, cut onions, pat ginger, cut celery, add tofu and sweet noodle sauce, light soy sauce, high-alcohol liquor, salt, sugar, five-spice powder, chicken essence, add spices star anise, pepper, fennel, fragrant leaves and appropriate amount of water, stir together, and grab these seasonings evenly for later use.
4. Step 3: Drain the soaked beef and cut a few knives on the big piece of meat to facilitate pickling. Then soak the beef in the prepared sauce, which is the second soaking. Spread the sauce evenly on the surface of beef to make it fully absorb the sauce, then put it in the refrigerator and seal it for 12 hours before opening it, so that the flavor and taste of the sauce are very balanced.
Step 4: In order to make delicious sauce beef, the pickling on it is not enough. Crushing pepper, tsaoko, clove, tangerine peel, star anise, cinnamon, angelica dahurica, dried pepper, fennel, fragrant leaves and two gardenias, and wrapping them with gauze.
Step 5: Bring the pot to boil water. After the water is boiled, add the prepared package and onion ginger, add a proper amount of soy sauce, soy sauce and oil to enhance the flavor, and then add a little cooking wine and white wine to remove the fishy smell. Liquor can enhance the flavor of beef. Finally, salt, monosodium glutamate, chicken essence and spiced powder are added. This step is very critical, and you need to use "3 sauces", which are two spoonfuls of soy sauce and two spoonfuls of sweet noodle sauce.
7. Step 6: Continue to set fire to boil, melt the sauce into the soup, then take out the beef that has been marinated for 12 hours, remove the ingredients in front, and then stew it in the pot. In order to avoid the hard wood of cattle and sheep, you must put water into the pot when cooking to ensure that the soup overflows the cattle and sheep, so that the stew tastes and colors are the same. After the water is boiled again, clean up the blood foam.
8. Step 7: Continue to stew for about 90 minutes, simmer slowly throughout the whole process to avoid the soup from drying up, and then add celery in time to enhance fragrance. Turn off the fire when it's time, but don't cook first. Let the beef soak again until the soup cools. This is the third bubble.
9. Step 8: When it's cool, the sauce beef is ready. The color is bright and shiny, and the fragrance is overflowing. The beef was stewed soft and rotten. Chopsticks taste special when inserted, and can be eaten after being cut.