The practice of sauce beef is different. For example, dry yellow sauce is often used as the base of sauce beef in the north. In the northeast, soy sauce is used instead of dried yellow sauce, while in some places in the south, sweet noodle sauce is even added when beef is made with soy sauce. Different places have different practices, so Mei Tao is a kind of homemade sauce beef.
Step 1, material selection and preliminary treatment. It is best to choose the beef tendon of money, that is, the small tendon of the cow's front leg. This piece of meat has a firm taste and a close combination of muscle and meat. It tastes chewy, tastes good and looks good when cut. It is more expensive. If you are not so particular, you can use ordinary beef and ham instead. Soak the bought beef tenderloin in clear water for more than two hours. Be sure to soak the blood thoroughly before proceeding to the next step. You can also put a little alkaline noodles or salt in the water to promote it to vomit blood. The second step is the preliminary curing of beef. Add salt to the blood-removed beef and wipe the surface with white wine. Be sure to wipe the beef thoroughly. Then pile up and marinate for at least 24 hours. Generally, it can be marinated for about 36 hours to taste. Pickled beef is easy to taste when pickled, otherwise the beef is salty outside, but the salty taste can't get in and it tastes bad. If you want to have a special taste, you want to shorten the time. You can add a proper amount of nitrated water and rub it on the surface of beef. But remember to put it according to the standard of additives, not less, remember to remember! The third step is to make miso soup and pickle it. Soak the dried yellow sauce with cooking wine or beer first. Sliced onion, ginger and garlic. Slice the dried chillies and soak them in water. Pay attention to choose dry peppers that are only fragrant but not spicy, such as Erjin Bar or Tuoketuo Pepper. Prepare crystal sugar, pepper, cinnamon, cardamom, tsaoko, fragrant leaves, clove, dried tangerine peel, Amomum villosum and kaempferia kaempferia. Stir-fry some sugar. Sauced beef generally does not put soy sauce alone because there are various sauces. Color matching, must use sugar. Put half onion, ginger and garlic slices in the pot, stir-fry dried Chili peppers until fragrant, and then add the overflowing dried yellow sauce to stir-fry until fragrant. Pour in water and bring to a boil. Add sugar, spices, rock sugar and enough salt. After the fire boils, turn to low heat and cook for about 15 minutes, which is the miso soup. At this time, take out the marinated beef, rinse it, put it in the marinade, cook it for 5 minutes, and simmer it for 40-50 minutes according to the size of the meat. After turning off the fire, let it stand and soak for more than 6 hours. Take it out and blow-dry the slices when eating. Beef should be cut with a top knife, which looks better when cut. At this time, you can eat it with it, eat it directly, or burrito.