When eating steak, you can pour the sauce evenly on the surface of the steak, so that the steak can fully absorb the flavor of the sauce and taste rich and mellow. You can also cut the steak into pieces evenly, and then fork it up and dip it in the sauce.

Steak sauce practice:

Ingredients: 600g beef ribs, onion 1, 3 celery, carrot 1 and 4 garlic cloves.

Seasoning: olive oil, salt, black pepper, 400ml of red wine, spices, tomato sauce, soy sauce, oyster sauce and sugar.

Steps:

1. Prepare the ingredients of steak sauce, such as onion, celery, carrot and garlic. These are the regular side dishes of western food, and stew soup is also very common.

2. The spices in China are actually used in some western foods, including 1 dried peppers, fragrant leaves, star anise, cinnamon and dried tangerine peel.

3. Thaw the beef ribs and select the beef ribs. It is best to buy ribs with bones. It will be more fragrant if the bones are roasted and boiled together. If you can't buy it, you can use broken pig bones instead.

4. Drain the water after thawing. Beef ribs are ribbed. After a long period of stewing, the meat is tender and elastic. The best cooking time is 2 hours. After a long time, the taste of meat becomes weak.

5. Take a large saucepan, pour a small amount of olive oil into the hot pot, add vegetables and stir-fry until fragrant, season with a little salt and black pepper, and stir-fry slowly for 5 minutes.

6. Take another pot of hot pot olive oil and fry the beef ribs to color.

7. Season with a little salt and black pepper and stir-fry until the surface is slightly yellow. The purpose of this step is to thicken the stew and drain the blood with oil.

8. Pour the fried beef into the vegetable pot and stir fry with a spoon.

9. Inject 400 ml of red wine. Choose dry red wine, not sweet. The quality is suitable for self-drinking. It doesn't need to be expensive, but don't use inferior red wine. Continue to add water to beef, and if there is beef bone, you can cook it together. Add spices, tomato sauce, oyster sauce, soy sauce, 1 tablespoon sugar, a little salt and black pepper, and bring to a boil.

10, there will be floating powder after the fire boils. Skim it off with a spoon, and the fire will only churn out when it floats. Remember.

1 1, cover and turn to low heat 1.5 hours.

12, open the lid and taste. Red wine may have a little astringent taste. Don't worry, sprinkle a handful of celery leaves.

13, continue to cook for 15 minutes, let the fragrance of fresh celery enter the soup, and season with the sauce based on sugar, salt and black pepper, and the taste should be mellow and delicate.

14, juice on medium fire. If the whole beef rib is selected, the beef can be taken out at this time. Stir with a spoon to make the soup thick and uniform.

15. After filtering, about 150 ml of steak basic juice was obtained, which was mellow and delicate. This fruit juice can be made into red wine juice and mushroom juice by heating and seasoning.

16, the cooked beef ribs are still edible. Of course, if it is beef scraps used in the steak sauce itself, it can also be discarded directly without eating it. The vegetables in the soup can be cooked for a long time without eating. Stir-fry the side dishes with steak.