Practice: 1. Wash and drain the beef, and cut the beef into several large pieces. 2. Wash the pot, add water, soy sauce, white sugar, cooking wine, dried Chili, star anise, cinnamon, cooking wine, ginger, onion (cut into pieces), beef, and boil the meat and all the condiments with high fire. After boiling, turn to low heat for 6 minutes. (In the meantime, roll the beef tendon, otherwise it will be easy to paste the pot, and the beef will be cooked with chopsticks.) Take out the beef and cut it into thin slices.
note: 1. if you don't like spicy food, don't put pepper. 2. when the weather is cool, you can soak the beef in the sauce for 3-4 hours, so that the beef can taste better
2. How to make the beef with sauce on weekends:
1. Material selection: choose fresh beef (2g of Amomum villosum, cardamom, clove, cinnamon, anise and fennel are tied into small bags with gauze), onion, ginger and a little garlic.
3. Sugar color: put a little base oil in the wok, and the oil is hot. Put the white sugar in the wok and fry it. You should grasp the heat well. When you see the mushroom foam, add boiling water to make it sugar color. Put the amount of white sugar according to the amount of beef, for example, put about 1.2 kg.
4. Boiling: put bones or bamboo boards in the bottom of the pot, put tender meat in the middle, put old meat on the four sides, add boiling water, add the whole material bag, add more soy sauce, and cook onion, ginger and garlic with high heat for half an hour before pressing the pot. The method of pressing the pot is to press the beef with a bamboo board or other plates, and the weights on the bamboo board are pressed down.
5. Take out the pot: after pressing the pot, change the soup to a small fire and cook it for 3 hours. When taking out the pot, it is necessary to shovel it gently and hold it flat. After taking out the pot, the meat should be placed in a bamboo drawer to avoid breaking the sauce beef, and it can be cut after cooling. It takes about 4 hours to cook a pot of sauce beef, and 2.5 kilograms of cooked meat can be produced for every 5 kilograms of raw beef.
key point: keep the soup after the meat is cooked, and use it repeatedly next time to form the old soup. cook the meat tastes better.
III. Detailed preparation method A
Ingredients: 1 piece of beef tendon (about 1g), 1g of yellow sauce, 3 tablespoons of cooking wine (45ml), 1 teaspoon of pepper (5g), 1 small piece of cinnamon, 1 teaspoon of soy sauce (15ml), 2 teaspoons of salt (1g) and 1 tablespoon of white sugar (1g). Remove the meat and drain.
2. put the beef tendon in a soup pot, add hot water until it doesn't touch the meat surface completely, add soy sauce, yellow sauce, salt, sugar, cooking wine, onion, ginger slices and pepper, aniseed and cinnamon in gauze bags, cover and cook for half an hour, then simmer for more than 2 hours, and finally lift the lid and stew for 15 minutes with high fire to make the meat pieces taste evenly.
3. Take out the beef tenderloin, put a pair of chopsticks on the big bowl, and drain the meat on it to cool.
4. After the beef is completely cooled, the surface becomes tight, so it can be sliced. When cutting, it should be opposite to the direction of shredded pork fiber, and it can be loaded on the plate.