I remember when I was a kid, my mom started making all kinds of delicious beef sauce as soon as the season came, storing it in bottles and jars, some of which could always be put into the New Year, and as a memory of this hometown, every day when it gets cold, I want to eat a few bites of it, and my stomach will have a sense of belonging. Today we will share with you the practice of this delicious hot sauce, hope in the cold fall and winter, but also for Eiko to send warm greetings! First of all, the freshness of the ingredients can be seen, the sauce is made from beef that you bought yourself, and a grain of beef is especially flavorful and chewy, and absolutely full of ingredients. The most important thing is that there is no additives, so children can eat happily and mothers can rest assured. So what is the recipe for beef sauce, how to do the best? Below I share the practice with you.

500g of beef hind leg, 20ml of cooking wine, 20g of minced ginger, 20g of scallion, 20g of millet pepper, 20g of white sesame seeds, salt, pepper, MSG in moderation, 250g of seed oil, 500g of soybean paste, 900g of natural soybean paste. Beef 350g, one onion, soaked shiitake mushrooms 4, black pepper to taste, cooking oil to taste, salt to taste, red bean paste to taste, chili sauce to taste, aji fresh soy sauce to taste, soy sauce to taste, cooking wine to taste, oyster sauce to taste.

Recipe for spices: 10g star anise, 5g nutmeg, 10g cinnamon, 4g tangerine peel, 4g cloves, 4g galangal, 3g kaempferia, 3g mukul, 30g cumin, 11g peppercorns, 6g sand nut, 6g dried ginger, 4g grass nutmeg, ground into powder, take 14 grams to use.

First of all, the preparation of ingredients, beef, I chose the steak meat, the reason why I chose it is because it is more fat and fat, so that the sauce is not firewood, will be more fragrant. The rest is the seasoning, Pixian bean paste, soybean paste in appropriate quantities, crushed peanuts, cooked sesame seeds are used to enhance the aroma. Salt, sugar, cooking wine, ginger and millet chili seasoning with. Even if there is no dish, the light clip sauce can eat a bun. Personally, I think there is no difference between beef sauce and pork sauce, the practice is similar. I am not a chef to say the right or wrong, please bear with me, I just share my personal a practice.