Ingredients: beef tendon 1500g, onion 1, ginger 5, garlic 3, cooking wine 2 tbsp, soy sauce 3 tbsp, sugar 10g, soy sauce 2 tbsp, salt 6g, pepper 10, aniseed 2, fragrant leaves 3, fennel 66.
Steps:
1. Wash beef tendon and soak it in clear water for several times to remove blood. Then cut into large pieces and put them in a pot with cold water. Boil the froth, take it out, rinse it with cold water and soak it for 10 minute. Material D (seasoning package: 10 pepper, 2 aniseed, 3 fragrant leaves, 1 teaspoon fennel, 1 cinnamon, 2 cloves, 4 dried oranges, 1 tsaoko) is put into the seasoning package.
2. Put the beef in a pressure cooker, pour the water until it doesn't reach the beef, and then put the onion, ginger, garlic, seasoning C (2 tablespoons of cooking wine, 3 tablespoons of soy sauce, sugar 10g, 2 tablespoons of soy sauce, 6 grams of salt) and seasoning package into the pot in turn.
3. Turn the pressure cooker to low heat after driving, and turn off the heat after stewing for 20 minutes; After the pressure reducing valve of the pressure cooker is depressurized, wait for another minute and slowly open the lid to taste the soup, because the salty taste and color may be slightly different with different water quantity. Add some salt and soy sauce appropriately, turn on the fire, and stew without cover for about 10- 15 minutes, which is more delicious.
4. After turning off the fire, soak the beef in the original soup in the pot for more than 2 hours to fully taste. Then take out the beef, refrigerate it and cut it into pieces against the grain. It can be served with sauce.
5. Let the beef soup cool and put it in a clean bottle scalded and disinfected with hot water, which is the old soup. Can be refrigerated for 5 or 6 days, and can also be used to sauce other ingredients. If it is not used for a long time, it should be frozen. When you use it again next time, you should pay attention to halving the seasoning (or reducing it according to the amount of soup stock), and just add the right amount of water.
Tips:
1. Beef tenderloin is used for sauce beef, which is compact, strong and delicious.
2, the pieces of beef cut should not be too small, otherwise it is easy to spread and not form when cutting, 300-400 grams is appropriate, not too big, not easy to taste.
3, sauce meat seasoning package is not static, according to the situation can be one or two.
4. Sauced beef should be cut horizontally. The fiber of beef is relatively thick, and cross-cutting can cut off the crude fiber, which makes it tender to eat. If you want to slice neatly, you'd better put the meat dipped in sauce in the refrigerator and cut it when it cools.
Even the frozen broth should be taken out regularly, thawed, boiled and refreezed to prevent deterioration if it is not used for a long time. When preserving the old soup, be sure to remove the impurities from the soup, thoroughly cool it and put it in the refrigerator. The container had better not react with the soup. Enamel stainless steel is better, and glass is best frozen and sealed.
Second, how to use a pressure cooker to make sauce beef?
Ingredients: beef tendon 1500g, garlic 10g, onion 10g, ginger 10g, cooking wine 10g, dried pepper 5g, crystal sugar 20g and fragrant leaves 3g.
Steps:
1. First cut the bought fresh beef keys into appropriate pieces with a knife, rinse them with water, then soak them in a cold water basin, and change the water several times to soak the blood in the beef. Then put a proper amount of water into the soup pot, then put the cleaned beef pieces into the fire to boil, and after boiling, skim the blood foam impurities floating on the water with a spoon.
2. Take out the cooked beef pieces with a colander and soak them in a cold water basin. The purpose of this step is to make the beef meat more compact and delicate in the alternation of cold and hot water. Beef soaked in cold water is stuck with a toothpick. Don't underestimate these tiny holes, which can help beef taste better in the stew process.
3. Take out the inner container of the pressure cooker, evenly stack the beef pieces on the bottom of the pot, first add a proper amount of cooking wine to remove the fishy smell, then put the sauce meat package and the onion, ginger, garlic, pepper, fragrant leaves, salt and rock sugar prepared by yourself into the pot, and finally rinse the yellow sauce and sweet noodle sauce with warm water, fully stir, and pour the melted sauce soup on the beef pieces. It is best not to exceed the highest water level of the pressure cooker, otherwise the boiled soup will easily overflow and affect the taste of beef.
4. After everything is ready, tighten the high-pressure pot cover, turn on the power and set the gear of cook the meat. When the pressure cooker lights green, you can go into the kitchen and turn off the power. Don't open the lid directly at this time. If you are in a hurry, you can cover the lid with a wet towel to help cool down. After the valve releases the pressure in the pot, it is safe to open the lid. When the pot is boiled, you can smell the fragrant sauce. The naked eye can see that the soup of beef sauce has turned into a thick sauce red. Beef can be easily stuck in with chopsticks, which means it is cooked. If you taste salty and sweet, you can declare that the sauce beef is successful.
Don't take out the sauce beef that can't be eaten immediately, let the beef pieces soak in the sauce soup for several hours. When eating, take out the sauce beef and drain the soup. After thorough cooling, the meat will tighten. Cut against the texture of beef with a knife, so that the meat will not loosen easily. After slicing, mix a plate of sauce and enjoy delicious food with your family.