First, add a proper amount of salt according to personal taste, and then replace the medium fire with a large fire for juice collection. At this time, there is not much water left in the beef stew after one hour of stewing, so it is necessary to change it to a big fire and continue to collect the juice with the big fire. The purpose of collecting the juice is to better integrate the sauce flavor into the beef, and wrap the spices with a gauze and tie them tightly. The spice contains 5 star anise, 40 prickly ash, 6 fragrant leaves, 3 dried peppers, cinnamon 1 piece, Amomum tsao 1 piece, 6 Amomum villosum, 3 cardamom nuts, 3 angelica dahurica, a small piece of galangal, a small handful of fennel seeds, dried tangerine peel 1 piece and two small pieces of galangal.
In fact, the sauce beef is cooked in clean water without any spices, and it tastes delicious. Of course, adding some appropriate spices will definitely make it more beautiful. Let me take a detailed inventory of the spices, such as edible oil, Amomum tsaoko, dried tangerine peel, pepper, fragrant leaves, cinnamon, angelica dahurica, soybean sauce, soy sauce, rock sugar, onion and salt. Wash the beef tendon and cut it into small pieces. Add water to soak it. It is necessary to change the water several times to soak the blood inside.
In addition, it's best to stew beef in a square pressure cooker for a few minutes without salt. The beef is rotten and tasty, and it's best to stew it overnight, so I often stew it the night before, and then take it out the next morning after reheating, and it's done. Most of the seasonings used for sauce beef are traditional Chinese medicine, and the length of traditional Chinese medicine is ascending, purging, nourishing, cooling and calming. Seasoning is everyone's original secret for many years. It's impossible to enhance fragrance with a spice. I have a secret to tell you that the taste of sauce beef is mainly sauce.