2. Cut the green onion into pieces, pat the ginger flat, smash a few pounds of vegetables, and smash the parsley without roots. Add a few pieces of fermented bean curd, 20g of sweet noodle sauce and 20g of soy sauce, add some high-alcohol liquor, and then add salt, white sugar monosodium glutamate, spiced powder, chicken powder, a few pieces of star anise, a pinch of pepper and a pinch of fennel.
3. After the beef is soaked, squeeze out the water and cut a few knives on the meat to facilitate the taste. In order to make the sauce beef delicious, it is also very important to "soak it twice"-soak the sauce into the flavor, pour the freshly prepared sauce on the beef, fully knead and massage it to let the flavor penetrate, then cover it with plastic wrap, seal it and marinate it in the refrigerator for 12 hours, so that the internal and external salinity and sauce flavor of the beef are consistent and the taste is balanced.
4. Soak in soy sauce, the flavor of soy sauce is not enough. We also need spices: cinnamon, angelica dahurica, dried pepper, fennel, fragrant leaves, white buttons, pepper, tsaoko, clove, star anise and two gardenias, which can be colored to enhance the fragrance. If it is broken, it is not too broken to leave residue, and the fragrance of spices can be fully volatilized after it is broken. You can also grind the powder by hand with a rolling pin, and then wrap the powder with gauze to make a material bag.
5. Add hot water to the casserole, add onion ginger, prepared bag, light soy sauce, oyster sauce, light soy sauce, some cooking wine, a little white wine to deodorize, salt, monosodium glutamate, chicken powder, spiced powder, and the key "three sauces"-two spoonfuls of sweet noodle sauce, two spoonfuls of soy sauce, and several pieces of fermented bean curd. These three sauces are all fermented beef. The fire boiled the soup and stirred the sauce.
6. Beef soaked in sauce is red from the inside out. At this time, the bottom taste is enough. Clean up the residue above and put it into the pot for further processing.
7. Do not blanch the sauce beef. Put the beef into the pot with boiling water to prevent the protein in the meat from shrinking and the meat pieces from burning and stewing. Put the beef into the prepared casserole soup, and the soup must not be cooked with the beef to ensure the same taste and color. Cook over high heat until the pot boils again, and remove the blood foam. This blood foam must be skimmed several times to ensure the mellow beef.
8. After overflowing, add two Jin of vegetables and a whole green pepper. Celery and green pepper can play a unique role in removing fishy smell and enhancing fragrance. Then cover the pot and simmer for an hour and a half. Be sure to simmer on low heat, because the fire will easily disperse the beef.
9. Stew the beef until it can be easily penetrated with chopsticks.
At this time, turn off the fire, don't rush out of the pot, cover the lid and continue stewing until the soup cools naturally. This is the "third bubble" of making beef sauce-let the sauce go straight to the depths.