Soy Beef

Mei Yiyi

“When I make soy beef, it’s not just beef shank, but also beef ribs and beef brisket. Each has its own taste, don’t stick to the same one!

The soup is made from N years old, I can’t remember which year it was. It has a unique sauce flavor! p>Ingredients details

Main ingredients

500g beef shank

300g beef ribs

300g beef brisket

100 grams of sweet noodle sauce

1 small piece of ginger

2 slices of green onion

Ingredients

Taste An appropriate amount of extremely fresh soy sauce

An appropriate amount of sesame oil

An appropriate amount of chicken essence

Soy sauce flavor

Brine process

One hour Time consuming

Normal difficulty

Steps to make soy sauce beef

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1

Take out the old soup from the refrigerator and let it boil.

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2

Soak beef tendon, beef ribs, and beef brisket in water for 4 to 6 hours, soak in the bleeding water, and then scrub with a scrub brush 1 Run it through cold water for 4 times, wash it thoroughly and cut it into large pieces.

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3

Put a large bowl of old soup into the casserole, pour in water, the amount of water required for beef stew.

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4

After the water boils again, remove the floating foam, turn to low heat and simmer to allow the aroma to slowly penetrate into the meat , when simmering, add the old soup while cooking, and turn it several times to make the meat pieces evenly cooked.

Stew until a chopstick can be easily inserted into the beef. The beef is still in the pot after turning off the heat.

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5

Put a little oil in the wok, heat 70%, slide 50 grams of sweet noodle sauce, and then cook it of beef, let cool and then refrigerate overnight.

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6

Dipping ingredients for soy sauce beef: Fried chili, garlic, vinegar, very fresh soy sauce, sesame oil, chicken essence .

Tips

The unique thing is: add a little sauce into the cooked beef at the end, so that the sauce will be more fragrant. Be sure to slide it in the oil, do not add raw sauce.

Old soup is the soup used when making soy beef in the past. If it is not available, it can be omitted.

Cook the beef until it can be easily inserted with a chopstick. Do not cook it for too long, otherwise the meat will become dull and the texture will not be tender.

(This is what my old man told me a lot)

Works from Mei Yiyiyi in the Food World

Kitchen utensils used: casserole, wok

Category: ?Hot dishes, home-cooked dishes, autumn recipes, winter recipes for lunch for the elderly and friends to gather together?