Black pepper sauce is necessary to eat steak dip, a steak in addition to pay attention to the freshness and texture, which is more important to the flavor needs to be in the black pepper sauce to enhance the black pepper sauce, you do not think that the black pepper sauce is only the black pepper flavor, in fact, delicious black pepper sauce is a combination of beef flavor and black pepper flavor, beef steak with such a black pepper sauce with the flavor will be better.

How to make black pepper sauce more delicious?

The purpose of making black pepper sauce is to make the flavor of the steak eat up beef flavor is more intense, so when making black pepper sauce should be around this point and go to the production of black pepper sauce, black pepper sauce has a variety of practices, the most simple and homemade practice is the black pepper crushed + head of popping incense + water + seasoning mix to boil thickening can be made so that the production of the cost of a relatively low, but the disadvantage of the flavor is not enough aroma, only Hoisin flavor, want to taste good, that need to use cattle bone soup and then add ingredients to simmer, detailed production methods shared below.

How to make black pepper sauce? Suitable for commercial

"Ingredients: beef ribs two pounds, 7 pounds of water

"Ingredients: garlic 200g, ginger 80, 200g of green onions, dry onion 100g, millet chili (added according to taste)

"Seasoning: 30g of crushed black pepper, 100g of tomato juice, 100g of protection of the beef juice, 50g of oyster sauce, 25g of sugar, 5g of monosodium glutamate, 100g of soy sauce, 100g of soy sauce, 100g of black pepper, 50g of beef juice. 100g, soy sauce 50g,

"Other ingredients: butter, water starch (80g cornstarch + 80g water)

~Making Steps~

①Ingredients pre-treatment: beef ribs are cleaned, chopped into large pieces, then blanched in cold water with cooking wine, then fished out and cleaned, drained, and then roasted in the oven until golden brown, standby.

② ingredients pretreatment: ingredients of all the ingredients cleaned and drained, and then the ginger, garlic, millet chili, dry onion chopped, scallions cut section, standby.

③ simmering soup base: add butter to the soup pot, oil temperature 40% hot down into the pre-chopped ginger, garlic, millet chili, dry onion popping, add water to the pot of 7 pounds, then add the beef bones, scallion segments, large fire boil and then turn to a small fire to simmer for 3 hours.

④ soup seasoning: beef bone soup simmered for 3 hours, the flavor becomes thicker, and then fish out all the residue in the pot, this time to add seasoning seasoning, seasoning to try to taste whether it is in line with local tastes, the taste is not enough to be added appropriately.

6 final thickening: after the flavor is well adjusted, the last can be thickened, the first to adjust the power of the fire Ambassador soup rolling, and then add the water starch, water starch should be added slowly, add to keep stirring, the water starch stirred evenly, the soup becomes thick so that the production of black pepper sauce is complete.