Hello, I'm A Fei, the first gourmet, and I'm concerned that A Fei has more home-cooked dishes for your reference!

In winter, there is always a plate of sauce beef for holidays and hospitality, and there is always a dish of marinated beef at home, and marinated beef is the best cooking method for beef with tight texture.

but how can we marinate the delicious and chewy sauce beef that is neither old nor broken? Today, I will share a simple method with you, bearing in mind that "1 marinate and 2 soak", beef is soft, tender and mellow.

Sauced beef

1. First of all, we prepare two Jin of beef and soak it in clear water for 5 hours. During this period, we change the water every other hour to fully remove the blood in the beef, and at the same time, we can prevent the water from losing during the marinating process, so that it is not soft enough to eat.

2. After the blood bubbles come out, the beef will turn a little white. Let's wash it, drain it and marinate it: cut the green onion into pieces and put it together with the beef, add 3g of soy sauce, 1g of cooking wine, 2g of salt and 2g of pepper, and marinate it evenly for 2h. During the marinating, turn it frequently to allow the flavor to fully penetrate.

3. Slice ginger and put it in a pot. Add a handful of dried pepper, a seedless grass shell, a few fragrant leaves, a piece of cinnamon, two star anises and a pinch of pepper for later use.

4. prepare for marinating after the beef is marinated: boil water in the pot, pour in the beef and the remaining marinade, and boil the blood and impurities in the beef. After the water is boiled, remove the floating foam from the pot.

5. Then pour the soup and meat into the casserole and simmer for 2 hours.

6. Beef can't just be stewed. We also need to make a sauce: after the oil is heated in the pot, add spices such as ginger slices and dried peppers, and stir-fry them together with a small fire. If the fire is too big, the spices will easily paste. After smelling the fragrance, add 1 grams of sweet noodle sauce and a piece of bean curd, stir-fry the sauce, then pour in a little soy sauce to increase the bottom flavor, add a proper amount of oyster sauce to make it fresh, pour in a little water along the side of the pot, stir to melt the seasoning, and then turn to high fire to thicken the soup.

7. Pour the beef on the wok and continue to stew. The juice can not only increase the bottom flavor, but also make the beef more ruddy.

after 8. 2 hours, the beef is very tender and ruddy. At this time, don't hurry to cook, and then turn off the fire and stew for 2 minutes to make the beef more mellow and delicious.

after 9. 2 minutes, take out the stewed beef, cut it into even thick slices according to the texture, and serve with sauce.

Well, this tender and delicious sauce beef is ready. Be sure to remember to soak the bleeding water first, then marinate it fully, and soak it again after marinating, which is really delicious.

Pay attention to A Fei. There are simple and practical home-cooked dishes for your reference every day. See you next time!