The beef sold in the market and cold dishes shop is called sauce beef. Here, I will share the method of making sauce beef with you. If you are satisfied, please adopt it. First, the method of making home-cooked sauce beef: raw materials: one catty of beef (preferably beef tendon), a little dried pepper, star anise and cinnamon, ginger, onion, soy sauce, cooking wine and sugar. Practice: 1. Wash and drain the beef, and cut the beef into several large pieces. 2. Wash the pot, add water, soy sauce, white sugar, dried chili, star anise, cinnamon, cooking wine, ginger, onion (chopped onion), beef, and bring the meat and all the condiments to a boil. After the pot is boiled, turn the heat down for 60 minutes, and take photos of the sauce beef (17 photos) (during this period, roll the beef tendon, or it will easily paste the pot, otherwise) Note:1.If you don't like spicy food, don't put pepper. 2. When the weather is cool, soak the beef in the sauce for 3-4 hours, so that the beef can taste better. 2. Method of making the beef in sauce at the weekend: 1. Material selection: choose fresh beef, (2g of Amomum villosum, cardamom, clove, cinnamon, anise and fennel are tied into small bags with gauze) onion, ginger, a little garlic and pepper for standby. 2. 3. Sugar color: put a little base oil in the wok, and the oil is hot. Put the white sugar in the wok and fry it. It is necessary to grasp the heat. When you see the mushroom foam, add boiling water to make it brown. The amount of white sugar is put according to the amount of beef, such as about 2 kg 1 2. 4. Boiling: put bones or bamboo boards at the bottom of the pot, put the tender meat in the middle, put the old meat on the four sides, add boiling water, add the whole material bag, add more soy sauce, and cook the onion, ginger and garlic with high heat for half an hour before pressing the pot. The method of pressing the pot is to press the beef with bamboo boards or other plates, and press the weights on the bamboo boards of other series (19) of sauce beef. 5. Out of the pot: after pressing the pot, change the soup to a small fire and cook it for 3 hours. When taking out the pot, it is necessary to shovel it gently and hold it flat. After taking out the pot, the meat should be placed in a bamboo drawer to avoid breaking the sauce beef, and it can be cut after cooling. It takes about 4 hours to cook a pot of sauce beef, and 2.5 kilograms of cooked meat can be produced for every 5 kilograms of raw beef. Key points: Keep the soup after the meat is cooked, and use it repeatedly next time to form the soup stock. cook the meat tastes better. III. Detailed preparation method One ingredient: beef tendon 1 block (about 1000g), yellow sauce 1 00g, 3 tablespoons of cooking wine (45ml), pepper 1 teaspoon (5g) and cinnamon/kloc-0. 2 teaspoons of salt (1 0g), white sugar 1 spoon (1 5g), ginger 1 small piece, 2 pieces of star anise, scallion1root. Practice:1.Wash the dirt on the surface of beef tenderloin with running water. Remove the meat and drain. 2. Put beef tenderloin into a soup pot, add hot water until it doesn't touch the meat surface completely, add soy sauce, yellow sauce, salt, sugar, cooking wine, onion, ginger slices and pepper, aniseed and cinnamon in gauze bags, cover and cook for half an hour, then simmer over low heat for more than 2 hours, and finally lift the lid and stew over high fire for 15 minutes to make the meat pieces. 3. Take out the beef tendon, put a pair of chopsticks on the big bowl, and drain the meat on it to cool. 4. After the beef is completely cooled, the surface is tight, so it can be sliced. When cutting, it should be opposite to the direction of shredded pork fiber, and it can be loaded on the plate. Fourth, the best sauce beef practice takes spline meat as an example. One is the thorn. After the beef is cut into large pieces, first stab it with a sharp cone with a disorderly arrow, which opens the way for the sauce to reach the deep texture. The second is hello. Put beef in a pot, put hawthorn or almond (or tea bag), cinnamon, aniseed, pepper, fragrant leaves, dried tangerine peel, galangal, nutmeg and tsaoko at the bottom, add cooking wine with thick soy sauce, cover it and put it in the refrigerator, and feed it hard for one day and one night. Until the sauce color and fragrance reach the center and are consistent inside and outside. The third is cooking. Sauce, spices and scallions are put into the pot, and the water is doubled to boil, and beef is put into the pot. After reopening, the floating foam is skimmed, covered with high fire for 20 minutes, and simmered on low heat1-1.5 hours. It is advisable that chopsticks can penetrate smoothly with a little resistance. If it is too strong, it will have no tenacity; if it is too weak, it will not bite, chew badly, and the teeth will be numb, which will make you lose your appetite. The fourth is immersion. After the beef is cooked, do not uncover it, let it cool naturally and put it in the refrigerator for more than 24 hours. Remember, this is an indispensable link, otherwise the sauce will have no aftertaste, and the beef will be rough and hard, and all previous efforts will be wasted. People who are impatient can't eat hot tofu, and those who are impatient can't eat the best sauce beef. Slice it thinly, chew it carefully, swallow it slowly, and taste it quietly ... Fully savor the special fragrance swirling around the tip of the tongue, the root of the throat and even the nasal cavity. Every taste bud is swaying on the top of the reef like a coral in full bloom, and fully embrace the delicious temptation-good beef is this taste! If the top knife is cut into thick slices, served with onions and coriander, mixed with marinade and spicy oil, it can be like the Liangshan hero whistling: Xiao Er, bring wine! In a short while, he boasted of eating large pieces of meat and drinking in a big bowl to publicize the pleasure of the rivers and lakes. If you drink three cups, and then pull your throat, you will be daring to talk casually, such as Ling Yunzhi, who dares to laugh at the orpiment of Huang Chao's not husband, or Jing Ke's drinking Yan market, where the wine is full of vitality, lamenting and gradually leaving, saying that if there is no one around ... It will make the four MM turn pale and sit up and take notice, and since then, it will be your favorite. V. Practice of Sauced Beef Ingredients: Beef (calf) 1 000g Seasoning: 2 tablespoons of salt, ginger 1 piece, a little star anise, a little pepper, a little cinnamon, a little soy sauce1spoon, a little fennel, a little licorice, 3 sections of green onion, 2 tablespoons of white sugar, a little fragrant leaves and a little clove. Spiced powder 1/2 teaspoons taste: sauce flavor preparation time: 10 minutes number: 2 people cooking time: 60 minutes practice: 1, wash the beef tendon on the front leg and cut it into large pieces 10cm square. Pour clear water into the pot, heat it with strong fire, put the beef in, cook it in boiling water, take it out, soak it in cold water, and let the beef tighten. 2. Put clove, pepper, star anise, dried tangerine peel, fennel and licorice into a seasoning box (or in a homemade gauze bag, cinnamon and fragrant leaves can be directly put into the pot because they are easy to pick up). Wash green onions and cut into three sections. Wash the ginger and pat it with a knife. Light soy sauce 1 tbsp, light soy sauce 1 tbsp, sugar 1 tbsp, salt 2 tbsp, allspice powder 1/2 tsp. 3. Pour a proper amount of water into the casserole, heat it with high fire, and add spices, onion ginger, soy sauce, soy sauce, sugar and spiced powder in turn. After boiling, add beef, continue to cook with high fire for about 15 minutes, and turn to low fire until the meat is cooked. Just stick it with chopsticks and it will pass smoothly. Take out the beef pieces and put them in a ventilated and cool place for about 2 hours. 4. Pour the cooled beef into the boiled soup and simmer for half an hour. 5. Take it out after stewing, cool it and cut it into thin slices. Cooking tips: 1, the cold water soaking method in the second step is very important, try not to omit it, otherwise the cooked meat will be loose and taste slightly worse. 2, the third step of the cooling method, if you think it takes too long, just let it cool completely, but this step is also very important. Sauced beef raw materials: beef (the front tendon meat is better, a little gluten, it tastes biting. Except for bad mouth), yellow sauce, onion, ginger, garlic, dried Chili, cooking wine, soy sauce, soy sauce, rock sugar, salt, pepper, aniseed, fragrant leaves, cinnamon, fennel, etc.: 1, beef washed and cut into large pieces; Rinse with cold water after flying; 3. Put the washed beef pieces in the pot (no fire), add all seasonings, and then pour in hot water without beef. After the fire is boiled, turn to low heat and simmer slowly; 4, "Glug" in ~ 5, stew until the meat can be pierced with chopsticks (I stewed for about an hour and a half), and leave some soup. You don't need to take it out immediately after cooking. Soak it for 2 or 3 hours to taste better. Slice after cooling, and cut against the grain of the meat, otherwise the meat will come loose. The simplest way to sauce beef is as follows: beef tendon 1 000g, red pepper 1 piece, green onion 1 root, ginger 1 piece, coriander 1 tree, pepper, aniseed and cinnamon: soy sauce/kloc. Wash and shred red pepper; Wash coriander and cut into sections; 2. Wash the meat, put it in a cold water pot, boil the blood with a big fire, remove it, and drain the water; 3. Put the meat in a pot, heat the water until it doesn't reach the meat surface, add soy sauce, yellow sauce, salt, sugar, cooking wine, onion, ginger, pepper, aniseed and cinnamon, cook for half an hour with high fire, and then stew for more than 2 hours with low fire; 4. Take out the beef tenderloin, drain and cool it, then cut it into thin slices and put it on the plate. Finally, sprinkle with pepper and coriander.