The first step is beef cleaning to remove muscle fascia. Take a stone pot (wok without it) and put it in the beef. Pour in water two and a half fingers higher than beef, pour in cooking wine to remove fishy smell, and add two fragrant leaves, one cinnamon, one star anise, one ginger and one wax gourd.
After boiling, skim the blood, add three spoonfuls of soy sauce king and two spoonfuls of salt, and simmer for 1- 1.5 hours. Don't worry then, turn off the fire and stew 15min, the meat will taste better.
Step 2: Take it out to cool, wrap it in plastic wrap and refrigerate for 15 minutes. Why should it be refrigerated? After all, nature is the reason why beef is cold, otherwise it is all corned beef dip. When the beef is completely cold, take it down and cut it into pieces. Here's a trick. Many people eat beef too hard to bite. Actually, it's just a mistake. We have to cut it against its grain, and cut every grain, so that the beef is delicious. Cut it and put it in a bowl.
Mix the sauce, take a small plate, pour in two spoonfuls of soy sauce, one spoonful of oil consumption, one spoonful of sugar and a small amount of mature vinegar, and one spoonful of salt and mix well. Boil the oil in the pot. After the oil is boiled, add the garlic paste and stir-fry until fragrant, then add the dried pepper and stir-fry, turn off the heat, pour it into the fried seasoning juice and stir well.
Pour the fried sauce into a beef dish, stir, add vanilla, pour a little sesame oil, and serve. This cold beef is served. Do you like my sharing? If you like my sharing, you can pay attention to me, like and personal collection. If you have any suggestions, please leave a message. I will study and discuss with you.