Beef in sauce, is a lot of people like to eat a gourmet food, quality sauce beef color sauce red, oily and shiny, muscle in the small amount of beef tendon color yellow transparent, meat firm, sliced to maintain the integrity of the not loose, the cut surface into the color of the bean paste, eat salty and light, rich sauce, not hard, not firewood, do beef in sauce, although it takes time to do a long time, a single practice is simple, and there is no The cooking can be done independently by anyone who is a cook.

Today we share a sauce beef, halal master revealed wind sound, home so that the production of soy sauce beef, neighbors, the eye did not see its things and smelled its fragrance, paragraph and up the aroma, fan nose, young and old points praised, well can not be said, and quickly share the practice of it!

Sauce Beef ---- Features:The sauce is rich, firm meat, not hard, not faggot, a look at it.

Preparation:

Fresh Beef Tendon Meat: 3 pounds, green onion: 1, ginger: 1, onion ` peppercorns, cinnamon, sesame leaves, star anise, grass berries, nutmeg, cumin, Angelica dahurica, licorice, dry hawthorn, dry chili peppercorns, dashi, light soya sauce, dark soya sauce, cooking wine, rock sugar, monosodium glutamate, salt, oyster sauce, yellow sauce.

--Start making--

Step 1: Beef tendon meat cleaned and soaked in water, soaked in blood, in the middle of a change of Several times in the water, (net soak 5 8 hours) after fishing out of the knife into a large piece, with a knife on all sides of the deep poke a number of knives, in order to better flavor.

Step 2: frying pan on the fire, pepper, star anise, sesame leaves, cinnamon, and other dry spices, dry roasted in the frying pan.

Step 3:: Take a pot, the beef tendon meat into the ginger, scallions, onions, add roasted peppercorns as well as salt and wine, kneaded evenly after sealing the mouth surface into the refrigerator for a day.

Step 4: Put water in the pot, put the marinated beef tendon meat into it, boil over high heat, skim off the froth, and fish out.

Step 5: Put the soy sauce into a large bowl, pour in the water and stir the soy sauce so that it all dissolves in the water, pour out the water, replace it with boiling water, boil over high heat, slowly pour the soy sauce water into the pot of stewed beef, (the rest of the soy sauce crumbs poured out without using).

Step 6: Add the old stock and then add the ingredients, peppercorns, cinnamon, cloves, star anise, licorice, nutmeg, cumin, coriander, angelica dahurica, dried red chili peppers, green onions, ginger, soy sauce, dark soy sauce, cooking wine, rock sugar, and salt, into the pot.

Step 7: After boiling over high heat, turn to low heat and simmer until 2 to 3 hours. Cooked beef should not be rushed out of the pot, and soak in the soup for 24 hours to make it more flavorful. ---- remember (not uncovered, let nature cool, and then placed in the refrigerator, this is an indispensable part of the necessary links, otherwise the sauce is no way to return to the flavor of the beef rough dry and hard, foregone)

Step 8:Soak the good cattle out of the control of dry soup into the pot, and so the beef cooled, put into the refrigerator, eat slices to eat. (Enjoy with shredded green onion is more delicious)

Summary:

To make a good sauce beef, remember the following:

1, buy the beef in advance with water soak can be better to remove the blood within the beef, the middle of the need to change the water for 2 or 3 times.

2, beef in a pot, with pepper, cooking wine, scallions, ginger, rubbing evenly, in the refrigerator for 24 hours.

3, beef cold water in a pot, boil over high heat, skim the foam.

4, soy sauce beef must use dry Ben sauce, otherwise there is no that sauce flavor.

5, boiled beef, not uncovered, let nature cool, and then placed in the refrigerator, this is an indispensable part of the necessary links, otherwise the sauce is no way to return to the flavor of the beef rough dry and hard, the previous work is abandoned.