This recipe uses a very small amount of spice in order to try to keep the beef's original flavor. Use is required to add seasoning, salt 80 grams, 40 grams of fish sauce, 10 grams of fresh soy sauce, 10 grams of soy sauce, 50 grams of canola oil, simmering time of about an hour on low heat can be, taste because the South is light, you can make adjustments from the seasoning.
This marinade also tried to use for beef soup base, on the addition of beef bones simmering, in the use of pepper and monosodium glutamate (MSG), if you want to taste stronger, you can add and then add a little curry powder. In addition can also be used for bone-in steak, the steak first marinated into the flavor and then pan-fried, pan-fried on the brush with barbecue sauce, like the use of finished barbecue sauce, but Xiaoming like to use the finished barbecue sauce to join the dry sauce and red oil together into a mixture of barbecue sauce to brush a layer of roasted, sprinkled with a little cumin after grilling, the taste is also good.
Beef ingredients spices, the more common practice is in the framework of cinnamon, star anise, cumin, and beef ingredients to choose and beef ingredients chiseled spices to fill, such as grass berries, allspice, pepper, thyme, musk, such as spices. Generally speaking, this practice takes into account the intrinsic flavor of the beef ingredients while enhancing the aroma, but on the whole, the aroma is still relatively strong, especially if some friends like to add ingredients such as cloves, allspice, and pulverized sarsaparilla in the latter part of the aroma, and the flavor will be more inclined to be strong. A lot of things are not absolutely good or bad, only appropriate or not, this practice for like relatively strong flavor of friends, that is naturally very suitable, but for like more prominent flavor of friends, the following introduction of this practice may be for you, more of its value.