The step of sauce beef is not difficult, but the key lies in the materials. The beef should be soft and rotten, but the meat quality is firm and not loose, and it is not chewy, so you need to remember "1 marinate for 2 times and 3 times in sauce". 1 marinate means that beef needs to be marinated before stewing, 2 times in water before stewing and 3 times in sauce after stewing.
Ingredients: 3 kg of beef tendon, half bowl of soybean sauce, half bowl of sweet noodle sauce, half bowl of soy sauce, 2 tablespoons of soy sauce, half bowl of yellow wine, onion ginger, star anise, fragrant leaves, cinnamon, pepper, allspice powder and rock sugar.
Step 1: Selection of beef: Beef tendon should be used as the sauce beef, that is, the upper part of the cow's hooves. Beef tendon is the most "live" piece of beef with bright red meat and evenly distributed meat and tendons. Beef tendon is used to make sauce beef, which is tender but not firewood, and the meat quality is tight and not loose.
Step 2: Prepare a large basin of clear water, soak the beef tendon in the clear water for more than one hour, and soak the bleeding water, so that the beef soaked in the bleeding water can not smell fishy.
Step 3: Put the soaked beef tendon into a pot, without cutting, and it is better to put it in a whole. Add half a bowl of soybean sauce, half a bowl of sweet noodle sauce, half a bowl of soy sauce, 2 tablespoons of soy sauce, half a bowl of yellow wine, and then add onion, ginger, star anise, cinnamon pepper and spiced powder.
Step 4: Rub the sauce on the beef vigorously, then massage for a few minutes to let the beef absorb the flavor of the sauce, and then marinate it in the refrigerator for one night. The marinated beef will be very tasty.
Step 5: Pour the marinated beef into the pot together with the sauce and spices, add some water to the beef, the sauce is salty enough, no extra salt is needed, then add a handful of rock sugar, and then boil the soup with high fire.
Step 6: Boil the soup with high fire, then turn to low heat and stew for about 40 minutes. You can also stew it in a pressure cooker until the beef is soft, so you don't have to stew it badly, otherwise the taste will be weak.
Step 7: After the beef is stewed, soak it in the soup for one night, and then take it out the next day to dry the soup.
Step 8: Take out the beef with sauce. At this time, after soaking, the color of the beef is already very rosy.
Step 9: Slice the beef sauce in the direction perpendicular to the ribs. Don't cut it along the meat and ribs, otherwise it won't bite. Try to cut it as thin as possible, and the taste will be better. The meat is also dark and delicious.
Tips
1, if you want to make beef with sauce, you should choose beef tendon to make it. Too thin meat will taste like firewood, like beef brisket ribs are too soft, and it will not be shaped.
2. Be sure to soak the blood before the sauce beef, so that the taste is not awkward.
3. Some people are used to scalding beef with water before sauce beef, and the meat quality of scalded beef becomes tight, so it is better to marinate it directly.
4, do sauce beef sauce must be enough, sauce beef soup is slightly salty, sauce beef will be salty and moderate.
5, beef stew time can not be too long, too soft and rotten to eat, there is no chewing.
6. Stewed beef must be soaked in the soup, so that the beef is not only tasty, but also well colored.