Material selection: beef tendon is the best, and it can also be used in the upper brain and upper leg. Tendons are best. If you don't like gluten, just have a piece of beef with tight meat.

Meat processing: soak in water for half an hour and cut into large pieces.

Utensils: A big casserole is the best. If not, any other pot. As long as the airtightness is good.

Ingredients: dried yellow sauce. Pepper aniseed, cinnamon, fragrant leaves. Dried tangerine peel, hawthorn.

Steps: 1 Put the pot in cold water (do not add enough water, but also add sauce soup), boil the pot and skim the foam.

Point 1: Don't blanch beef.

2, dried yellow sauce (Beijing Liubiju is the best, supermarkets have it), 2 Liang, simmered. Add the simmered miso soup to the pot.

Point 2: Don't dry the yellow sauce dregs. Pour the sauce soup into the pot cool. If you don't want the rest, you will be embarrassed.

3, add two pieces of dried tangerine peel and 3-5 pieces of hawthorn-both dry and fresh. (adding meat is perishable. It doesn't affect the taste without adding it. )

5, two petals of aniseed, a few pieces of pepper, a small piece of dried tangerine peel and 2 pieces of fragrant leaves. All seasonings, crushed and added to the pot.

Point 3: The seasoning is crushed and easy to taste.

Others, such as cooking wine, soy sauce and salt, should not be added. (The sauce has a salty taste.)

OK, leave the rest to time. Stew 1.5-2 hours.

Tips for saving fire: After stewing for one hour, turn off the fire for fifteen minutes. Open again and stew for twenty minutes. It can be cooked.

Slice.

Dip in juice: soy sauce, minced garlic, Chili oil.

We all know that the meat in soup stock sauce is good. Where did the soup stock come from? -the soup of a century-old shop has not been left for a hundred years?

-you leave a bowl of soup cooked with sauce meat this time, which is the old soup. Put it away, and it can be frozen in the refrigerator. The next time you sauce beef, add this bowl of soup and it will taste better than the first time.

Beef without ginger, ginger is hot, so is beef. The so-called seasoning means reconciliation, so that each flavor can show its original flavor or make up for each other.

The simpler the road, the simpler the food will be.