sauce beef without pressure cooker
seasoning: 2 tbsp salt, 1 ginger, a little star anise, a little pepper, a little cinnamon, 1 tbsp soy sauce, a little fennel, a little licorice, 3 scallions, 2 tbsp white sugar, a little fragrant leaves, a little clove, a little dried tangerine peel and 1/2 teaspoon allspice
taste: sauce flavor
Prepare. Pour clear water into the pot, heat it with strong fire, put the beef in, cook it in boiling water, take it out, soak it in cold water, and let the beef tighten.
2. put clove, pepper, star anise, dried tangerine peel, fennel and licorice into a seasoning box (or in a homemade gauze bag, cinnamon and fragrant leaves can be directly put into the pot because they are easy to pick up). Wash green onions and cut into three sections. Wash the ginger and pat it with a knife. 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp white sugar, 2 tbsp salt and 1/2 tsp allspice powder.
3. Pour a proper amount of water into the casserole, heat it with strong fire, and add spices, onion ginger, soy sauce, sugar and allspice powder in turn. After boiling, add beef, continue to cook over high heat for about 15 minutes, and turn to low heat until the meat is cooked. Just stick it with chopsticks and it will pass smoothly. Take out the beef pieces and put them in a ventilated and cool place for about 2 hours.
4. Pour the cooled beef into the boiled soup and simmer for half an hour.
5. Take it out after stewing, cool it and cut it into thin slices.
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. In the third step, if you think it takes too long, just let it cool completely, but this step is also very important.
Method 3
Raw material: beef (the tendon meat is better, it is a little stiff and chewy. Except for bad mouth), yellow sauce, onion, ginger, garlic, dried Chili, cooking wine, soy sauce, soy sauce, rock sugar, salt, pepper, aniseed, fragrant leaves and cinnamon.