Sauced beef is a delicacy that many people like to eat. High-quality soy beef is red in color, shiny and oily. A small amount of beef tendon in the muscle is yellow and transparent, and the meat is firm. When sliced, it remains intact and not loose. The cut surface is the color of bean paste. Eat it

It tastes moderately salty, has a strong sauce aroma, and is not hard or woody. Although it takes a long time to make the sauced beef, it is simple to make and has no technical content. Even a novice cook can complete it independently.

Today I’m going to share with you a dish of soy sauce beef. The master of braised meat has revealed that when you make soy sauce beef at home, the neighbors will smell the aroma without seeing it. The aroma will rise one after another, and the nostrils will flap. Everyone, young and old, can share it.

Praise, I can’t say anymore, please share how to do it!

Sauced beef——Features: rich sauce flavor, firm meat, neither hard nor woody, you can know it at a glance.

Preparation: fresh beef tendon meat: 3 pounds, green onion: 1 root, ginger: 1 piece, onion, pepper, cinnamon, bay leaf, star anise, grass fruit, nutmeg, fennel, angelica, licorice, dried hawthorn, dried

Chili pepper, aniseed, light soy sauce, dark soy sauce, cooking wine, rock sugar, MSG, salt, oyster sauce, yellow sauce.

——Start making——Step 1: Clean the beef tendon and soak it in clean water, soak in the bleeding water, change the water several times in between, (soak for 5 to 8 hours), take it out and cut it into large pieces, cut it into large pieces with a knife

Poke each side deeply for better flavor.

Step 2: Put the wok on the fire, dry roast the peppercorns, star anise, bay leaves, cinnamon and other dry seasonings in the wok.

Step 3: Take a pot, put the beef shank meat, ginger slices, scallions, onions, roasted peppercorns and salt cooking wine, knead evenly, seal the dough and put it in the refrigerator for one day.

Step 4: Put water in the pot, put the marinated beef tendon meat, bring to a boil over high heat, skim off the foam, and take it out.

Step 5: Put the soybean paste into a large bowl, pour in water and stir the soybean paste until it is completely dissolved in the water. Pour out the water and replace it with boiling water. Bring to a boil over high heat. Slowly pour the soybean paste water into the pot of beef stew.

(Discard the remaining yellow sauce residue and do not use it).

Step 6: Add the old soup and add seasonings, peppercorns, cinnamon, cloves, star anise, licorice, nutmeg, cumin, bay leaves, angelica, dried red pepper, green onion, ginger, light soy sauce, dark soy sauce, cooking wine, rock sugar,

salt and put it into the pot.

Step 7: After the high heat comes to a boil, turn to low heat and simmer for 2 to 3 hours. Do not rush to take the cooked beef out of the pot. Soak it in the soup for 24 hours to make it more flavorful.

————Remember (do not open the lid, let it cool naturally, and then put it in the refrigerator to refrigerate. This is an indispensable step, otherwise the sauce will not be able to be savored, the beef will be rough, dry and hard, and all the previous efforts will be wasted) Step 8: After soaking,

Drain the beef from the beef and put it into a basin to drain the soup. When the beef is cool, put it in the refrigerator and slice it into slices before eating.

(It will be more delicious with shredded green onions when enjoying it.) To summarize: If you want to make delicious soy beef, you should remember the following points: 1. Soaking the purchased beef in water in advance can better remove the blood in the beef.

, the water needs to be changed 2 to 3 times in the middle.

2. Place the beef in a basin, mix it with peppercorns, cooking wine, green onions, and ginger slices, and refrigerate for 24 hours.

3. Place the beef in cold water, bring to a boil over high heat, and skim off the foam.

4. The sauced beef must use dry sauce, otherwise it will not have the flavor of the sauce.

5. Do not uncover the cooked beef, let it cool naturally, and then place it in the refrigerator to refrigerate. This is an indispensable step, otherwise the sauce will not be savory and the beef will be rough, dry and hard, and all the previous work will be wasted.