Home-cooked sauce beef:

Ingredients: a catty of beef (preferably beef tendon), a little dried pepper, star anise and cinnamon, and a proper amount of ginger, onion, soy sauce, cooking wine and sugar.

Exercise:

1. Wash and drain the beef, and cut the beef into several large pieces.

2. Wash the pot, add water, soy sauce, sugar, dried Chili, star anise, cinnamon, cooking wine, ginger, onion (chopped green onion) and beef, and boil the meat and all seasonings. After boiling, turn to low heat for 60 minutes. (in the meantime, roll the beef tendon, otherwise it will be easy to paste the pot, and the beef will be cooked with chopsticks. ) Take out the beef, cool it and slice it for eating.

note:

1, don't put pepper if you don't like spicy food.

2. When the weather is cool, the beef with good sauce can be soaked in the sauce for 3-4 hours to make the beef more tasty.

Cooking sauce beef on weekends:

1, material selection: choose fresh beef (2g each of Amomum villosum, cardamom, clove, cinnamon, aniseed and fennel are packed into small bags with gauze), onion, ginger, a little garlic and pepper for later use.

2. Cleaning: First, put the selected beef in clear water, soak it for 4-6 hours, soak out the blood stasis in the beef, wash it, then brush it with a board brush 1 time, and then rinse it with cold water for 4 times.

3, sugar color: put a little base oil in the wok, the oil is hot, put the sugar into the wok and fry. It is necessary to grasp the heat. When you see the mushroom foam, add boiling water to make it brown. The amount of sugar is put according to the amount of beef, for example, 2 kg, about 1.

4, cooking: put bones or bamboo boards at the bottom of the pot, put tender meat in the middle, put old meat on the four sides, add boiling water, put the whole bag, add more soy sauce, onion, ginger, garlic and so on. Boil for half an hour before pressing the pot. The method of pressing the pot is to press the beef with a bamboo board or other plates, and the weight on the bamboo board is pressed down.

5, out of the pot: after pressing the pot, change the soup into a small fire and cook it for 3 hours. When you are out of the pot, you should shovel lightly and take it flat. After cooking, the meat should be put in a bamboo drawer to avoid breaking the sauce beef, and it can be cut after cooling. It takes about 4 hours to cook a pot of sauce beef, and every 5 kilograms of raw beef can produce 2.5 kilograms of cooked meat.

Key points: Keep the soup after the meat is cooked, and use it repeatedly next time to form the broth. Cook the meat tastes better.