Put it in the stew pot, pour half a bowl of cooking wine, two tablespoons of soy sauce, peppercorns, star anise, cinnamon, cloves a few pieces of orange peel, two dried chili peppers, ginger, two tablespoons of doubanjiang, and moderate salt. Stewed beef stew when adding sauce, sauce flavorful, flavorful and delicious, there are many kinds of sauce, soybean sauce, mushroom sauce, bean paste, sweet noodle sauce, seafood sauce, etc., different sauces taste are not the same, to do out of the culinary taste is not the same, each person's preference to see the meat is white-red, filtered to the broth, and then add clean water, add radish and gauze bag with a good pot of soup, with a strong fire boil about 30 minutes later (pressure cooker 15 minutes)).

After frying the aroma, pour in twice the raw material boiling water, and then begin to season, because it is necessary to stew for a long time to prevent the water from burning dry, so add a little more, because the second time to add water, will affect the quality of the whole to the dish's texture If you say that the sauce, then it must be the Chaoshanese production of the sacha sauce! I remember once, one of my foreign friends ate the salsa, then decided to buy a jar to dip bread slices. There are: blended oil, Haitian old soy sauce, Haitian natural soy sauce, column of sauce, oyster sauce, Guangdong rice wine, brown sugar, chicken powder, monosodium glutamate, salt, grass nuts, star anise, cloves, chili peppers, tangerine peel, licorice, cinnamon, sesame leaves from the unique cuisine of Guangzhou. The above good beef minced pork as the main ingredient, radish and other auxiliary ingredients, with anise, fennel and other spices, the production process is meticulous, the soup base, sauce modulation meticulous.

Start production: beef bones blanched and washed, onion knots, ginger beat, into the iron bucket, into the beef bones, wine, pepper, large fire boil skimming foam, change to a small fire simmering for 4 hours, to be soup color milky white can be. Time can also be longer, so that the soup will be thicker and more solid put red curd the most important role is its flavor, it belongs to the seasoning, and not color, if you say color, than the red curd excellent material is more. Take the pressure cooker add the right amount of water, add the seasoning ginger, anise, cinnamon, sesame leaves, add the blanched beef mince, high pressure for 15 minutes on it. Pressure cooker pressurized beef mince to cool, cut into small pieces.