How to cook sauce beef is as delicious as the one bought outside. Can you learn to keep it in the store? Sauced beef can be regarded as a common fast food cold salad. Generally speaking, for families, most of them will not do it. So people who like to eat like to go to the braised pork shop to buy a piece and take it home to eat meat after work. Many people who want to do small business think this is still very interesting, so they try to sell it with money. It costs thousands of dollars to go to school at a time. Today, Bian Xiao will share with you a secret recipe of a braised pork restaurant owner, who has been cooking braised pork for 30 years.

The boss warned us with his 30-year working experience: if you choose beef, you'd better choose the meat at the root of the thigh, because there is a reason to choose the meat here, and the meat at the root of the thigh will be more plastic because of the movement of the cow. Generally, it will be wrapped with film, with ribs inside, and the strength is relatively suitable. In short, after cooking for so many years, the boss thinks this part of meat is more suitable for sauce beef.

The first step is to choose meat. The boss said not to do it in a hurry, but to do a procedural process first: insert the beef with a wooden stick, preferably more and denser, so that the sauce behind it is more delicious, and on the one hand, it can remove the blood from the meat. After that, soak the beef in water with a wooden stick and add rice wine for more than 2 hours.

Step 2: After soaking, put the beef into a pot with cold water. Note that the boss mentioned that cold water must be put in the pot, and then cooking wine and a little onion, ginger and garlic should be added. When cold water boils, you will see mud residue in the soup. In this case, the boss said that the residue must be cleaned up, and the onion, ginger and garlic added before should be fished out, and a little seasoning should be added when it is fished out!

Step 3: The boss's spice formula is: Amomum villosum, cinnamon, pepper, lilac, star anise, nutmeg, fennel, galangal, sweet pepper, garlic, onion and dried yellow sauce (bean paste). The boss said that they are all made of dried yellow sauce, and the taste will become fragrant.

The fourth step is also very beautiful! Add half a bowl of pure grain wine and cover the pot to cook. After half an hour, when the beef is boiled, you should know to turn it over, so that the whole beef can be accurately tasted! Cover tightly and cook for another hour. Open the lid, add the ginger slices and cook for another half an hour.

Step 5: The boss said that the beef was almost done by this time. Add a little salt first, then cook for half an hour, and then you can collect the juice with fire. At this time, according to the boss's accumulated experience, there will be beef that is not completely immersed in the sauce, so don't forget to pour the sauce on the beef with a spoon to make the beef more brown.

Then turn off the fire and put it there. Remember to pick up the beef the next day, wrap it in tin foil and cut it for a long time (more than 5 hours). The purpose of cold storage is to make the meat compact and easy to cut. On the other hand, the meat is firm and tastes better!