How to cook sauce beef is as delicious as the one bought outside. Can you learn to keep it in the store? Sauced beef can be regarded as a common fast food cold dish. Generally speaking, for families, most of them cannot cook. Therefore, people who like to eat it like to go to the braised pork shop after work to buy a piece and take it back to eat meat. Many people who want to do small business think it is still interesting, so they pay and try to sell it. It costs thousands of dollars to go to school at a time. Today, Bian Xiao will share with you the secret recipe of a braised pork restaurant owner who has been cooking braised pork for 30 years.

The boss warned us with his 30-year working experience: If you choose beef, you'd better choose the meat at the root of the cow's thigh, because there is a reason to choose the meat here, and the meat at the root of the cow's thigh will be more plastic because of the movement of the cow. Generally, a film will be wrapped, with tendons inside, and the strength is relatively appropriate. In a word, after cooking for so many years, the boss thinks this part of meat is more suitable for sauce beef.

The first step is to choose meat. The boss said not to cook in a hurry, but to do a procedural process first: insert beef with a wooden stick, preferably more and more densely, so that the sauce behind will be more delicious, on the one hand, it can remove the blood from the meat. After that, soak the beef in water with a wooden stick and add rice wine, which will take more than 2 hours.

Step two, put the beef into the pot with cold water after soaking. Note that the boss mentioned that cold water must be put into the pot, and then cooking wine and a little onion, ginger and garlic should be added. When cold water boils, you will see mud residue in the soup. In this case, the boss said that the residue must be cleaned, and the onion, ginger and garlic added before should be fished up, and a little seasoning should be added after fishing!

Step 3: The spice formula of the boss's house is: Amomum villosum, Cinnamomum cassia, Zanthoxylum bungeanum, Lilac flower, star anise, nutmeg, fennel, Alpinia officinarum, sweet pepper, garlic, onion and dried yellow sauce (soybean sauce). The boss said that they are all made of dried yellow sauce, and the taste will become fragrant.

The fourth step is also beautiful! Add half a bowl of pure grain wine and cover the pot to cook. After half an hour, you should know to turn the beef over when it is boiling, so that you can taste the whole beef accurately! Cover tightly and cook for another hour. Open the lid, add ginger slices and cook for another half an hour.

Step 5: The boss said that the beef was almost done by this time. Add a little salt first, then cook for half an hour, and then you can collect the juice with high fire. At this time, according to the boss's accumulated experience, there will be beef that is not completely immersed in the sauce, so don't forget to pour the sauce on the beef with a spoon to make the beef more brown.

After that, turn off the fire and put it there. Remember to pick up the beef the next day, wrap it in tin foil and cut it for a long time (more than 5 hours). The purpose of cold storage is to make the meat compact and easy to cut. On the other hand, the meat is firm and tastes better!