Step 1: Try to choose beef tendon for sauce beef. Soak the bought beef in clear water for an hour to soak out the blood in the meat, so that the meat won't smell fishy.
Step two, wash it and take it out. The meat is too big to taste. After cutting, add a bowl of soy sauce, half a bowl of soy sauce and half a bowl of cooking wine to the onion and ginger slices, and mix well and marinate the meat for more than 6 hours. This step is mainly to make the meat more tasty. During the marinating process, be sure to turn the beef over.
Step 3: The color of bacon is darker. Next, we need to prepare the gravy. Before marinating, you need to prepare some ingredients, and cut some green onions and ginger slices, cinnamon, fragrant leaves, tsaoko, fennel, pepper and small dried peppers.
Step 4: At this time, heat the pan, add the right amount of oil, add the ingredients just prepared, stir-fry with low fire, add two spoonfuls of soy sauce after stir-frying, continue to stir-fry one spoonful of sweet noodle sauce, and stir-fry the sauce flavor.
Step 5, then add half a pot of water, and then add a few hawthorn slices to make beef cook faster, and two pieces of dried tangerine peel and dried tangerine peel can remove fishy smell and get tired.
Step 6: Then put 1 piece of beef into the pot. The water in the pot must not flow through the beef. If there is less water, remember to add more. Finally, add the marinated beef juice. Cover the lid, bring to a boil, then turn to low heat and let the water boil slightly for 40 minutes. If you like to eat soft food, you can extend it for a few minutes.
Step 7: When you insert it with chopsticks, you can wipe it conveniently to show that the meat is cooked. At this time, cover the pot and turn off the fire for half an hour. At this time, our sauce beef is ready.
Step eight,
Take it out and put it in a basin to dry. The cooled beef is more fragrant and firm. Cut it into pieces or small pieces instead of d, and you can eat it. It is relatively simple to marinate beef with special taste in advance.