Ingredients preparation: beef (beef shank), cooking wine, soy sauce, bay leaves, soy sauce seasoning, ginger.

Preparation method:

1. Cut the whole fresh beef button you bought back into large pieces of about ten centimeters, soak it in cold water, and change the water several times to fully drain the blood. Soak;

2. Then use 6-8 taels of cooking wine, 6-8 taels of soy sauce (depending on personal taste, if you like a strong taste, add more soy sauce), a few bay leaves, a pack Soak the meat sauce and a few slices of ginger bought in the supermarket for more than an hour without adding water;

3. Finally, bring to a boil over high heat and simmer over low heat instead of a pressure cooker. The taste will be more fragrant;

4. After stewing, let it cool naturally, then put it in the refrigerator. Take out one piece at a time, cut it into slices and eat it directly, the taste is incredible.

Method 2

Ingredients: 1 piece of beef shank (about 1000g), 100g of yellow sauce, 3 tablespoons of cooking wine (45ml), 1 teaspoon of Sichuan peppercorns (5g), cinnamon 1 small piece, 1 tablespoon soy sauce (15 ml), 2 teaspoons salt (10 grams), 1 tablespoon sugar (15 grams), 1 small piece of ginger, 2 star anise, 1 white green onion

Method:

1. Wash the dirt on the surface of the beef tendon with running water, put the whole piece into a cold water pot and cook it over high heat. After boiling, skim off the blood foam on the water surface and cook while skimming, about 15 minutes. After a while, the blood inside was cleared away. Remove the meat pieces and drain the water.

2. Put the beef tendon meat into the soup pot, add hot water until the meat surface is completely covered, add soy sauce, yellow sauce, salt, sugar, cooking wine, green onion slices, ginger slices and put them into a gauze bag Add peppercorns, aniseed and cinnamon, cover and simmer over high heat for half an hour, then lower the heat and simmer for more than 2 hours, finally lift the lid and simmer over high heat for 15 minutes to make the meat evenly flavored.

3. Take out the beef tendon meat, place a pair of chopsticks on a large bowl, put the meat on it and drain it to cool.

4. After the beef is completely cooled and its surface becomes firm, it can be sliced. When cutting, it should be against the direction of the fiber of the shredded meat, and the thin slices should be placed on the plate.

Method Three

Sauce Beef

Sauce Beef[4]

Ingredients: Beef (shank) 1000g Seasoning: Salt 2 tablespoon, 1 piece of ginger, a little star anise, a little pepper, a little cinnamon, 1 tablespoon light soy sauce, a little fennel, a little licorice, 3 green onions, 2 tablespoons white sugar, a little bay leaves, a little cloves, a little tangerine peel, 1/2 allspice teaspoon

Taste: sauce flavor

Preparation time: 10 minutes

Number of people: 2 people

Cooking time: 60 minutes

Method:

1. Wash the front legs of beef and cut into 10cm square chunks. Pour water into the pot, heat it over high heat, put the beef in, cook it briefly in the boiling water, take it out, and soak it in cold water to tighten the beef.

2. Put cloves, peppercorns, star anise, tangerine peel, cumin, and licorice into a seasoning box (or into a homemade gauze bag. Since cinnamon and bay leaves are easy to pick up, you can also put them directly into the pot. ). Wash the green onions and cut into three sections. After washing the ginger, break it up with a knife. 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon sugar, 2 tablespoons salt, 1/2 teaspoon allspice.

3. Pour an appropriate amount of water into the casserole, heat it over high heat, and add spices, onion and ginger, light soy sauce, dark soy sauce, sugar, and allspice powder in order. After boiling, add the beef and continue to cook over high heat for about 15 minutes, then turn to low heat until the meat is cooked. Prick it with chopsticks until it can pass through smoothly. Remove the beef pieces and place them in a ventilated, cool place for about 2 hours.

4. Pour the cooled beef into the boiling soup and simmer over low heat for half an hour.

5. After simmering, take it out and cut into thin slices after cooling.

Cooking Tips:

1. The cold water soaking method in the second step is very important. Try not to omit it, otherwise the cooked meat will be loose and taste slightly worse.

2. The cooling method in the third step, if you think it takes too long, just let it cool completely, but this step is also very important

Method 4

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Ingredients: Beef (preferably the front shank meat, which has a little sinew and has a chewy texture.

Except for those with bad teeth), soybean paste, onions, ginger, garlic, dried chili peppers, cooking wine, dark soy sauce, light soy sauce, rock sugar, salt, pepper, aniseed, bay leaves, cinnamon, fennel, etc.

Method:

1. Wash the beef and cut it into large pieces; rinse it with cold water after boiling water;

2. Put the beef pieces washed with boiling water into the pot (do not turn on the heat) and put it in All seasonings, then pour hot water that has not covered the beef, bring to a boil over high heat, then turn to low heat and simmer;

3. "Gulu"~

4. Stew until the meat is cooked You can pierce it with chopsticks (I stewed it for about an hour and a half), leaving some soup. There is no need to take it out immediately after cooking, soaking it for 2 or 3 hours will enhance the flavor. After cooling, slice against the grain of the meat, otherwise the meat will fall apart.