6g of cinnamon, 3g of clove, 6g of star anise, 1 tsaoko, 50g of vegetable oil,1500ml of chicken soup, 20g of salt, 5g of ginger, 0g of onion10g, 50g of beef, and appropriate amount of cooking wine, garlic, fennel and pepper.

Making:

1, clean the whole beef and cut it into large pieces that can be put into the pot.

2. Boil a pot of water, put the beef in, cook for a while and then take it out for use.

3. Heat the pot, add vegetable oil, when it is half cooked, fry shallots, ginger and garlic first, pour cooking wine, add seasonings such as soy sauce and salt, add chicken soup (water is ok, hot water is the trick) and beef. Cook on high fire for 20-30 minutes, and then cook on low fire until the beef is cooked.

4. After the meat and soup are completely cooled, put them in the refrigerator and cool them thoroughly, and then take out the slices.

The practice of braised beef:

1. Cut the beef tendon meat (it must be beef tendon meat) into large pieces (about half a catty, cut into long strips along the knife), boil it with water, and skim off the foam;

2. Put ginger, onion, pepper, aniseed, cinnamon, fragrant leaves, a small amount of tree pepper and beef soup into a casserole and cook until braised;

3. 1 hour later, use chopsticks to see if you can poke the beef and put salt;

4. Add a proper amount of soup to the wok, add a little sugar, boil the soy sauce, add the beef, collect the juice from the wok, cool it and slice it.

This is the practice in the northeast, and the practice in Beijing is to fry with yellow sauce and then color it to taste.

Sichuan's practice is to put water and seasoning in the pot, add brown sugar and cook for 30-40 minutes. (No salt) When the flavor of the seasoning is ripe, put the washed beef in and cook it until it is rotten. Add salt and stew for a while. The meat marinated in this way has a particularly heavy taste and is suitable for people with heavy tastes.

I'll teach you another way to marinate soup: it can be used to marinate chicken, eggs or trotters.

Saute shallots, ginger and garlic in 2 tbsp oil. Add half a bottle of soy sauce (about 2 bowls), 2 tablespoons of cooking wine, 2 tablespoons of rock sugar, 1 tablespoon of salt, 15 cup of water, 1 bag of spiced packets when it is brown. Boil first, then simmer for 20 minutes until the fragrance overflows. The longer the soup is used, the better. As long as it is properly preserved, it can be used repeatedly.

Spicy Roast Beef

Bulk beef 1 kg, spiced, cinnamon, red pond, soy sauce, soy sauce, salt, garlic powder, ginger, onion, cooking wine, pepper and fragrant leaves.

Exercise:

1: Cut the beef into large pieces and wash it.

2: Boil a pot of water, add beef, a little cooking wine and garlic powder after boiling, cook for about 5 minutes to remove impurities and blood, remove and drain.

3. Wash the pot, add beef, and then add light soy sauce, light soy sauce, sugar, salt, cooking wine, spiced, cinnamon, fragrant leaves, pepper and garlic powder respectively.

Take a whole piece of ginger and pat it loose, then add the onion, mainly because there is more cooking wine and soy sauce, but less salt and sugar. If you can, you can put some orange peels or a clove of lemon.

Add a little more water, and it is expected to completely overflow the beef. Then, after the fire boils, turn to low heat and stew for about 3 hours. Let it stay overnight. Then, cook it on low heat for 3 to 4 hours to let it taste completely. Then when the beef is cool from the fire, you can take it out, drain the salt water and put it in the refrigerator. Just take it out and slice it when you eat it.

Note: I should be willing to cut materials. Anyway, you can continue to pickle things in the future, and basically do not release water; Be sure to cook for a long time, otherwise it won't taste good; It's best to take this out overnight, but you can't soak it in salt water for too long, otherwise it will be sour. There are many ways to eat, such as dry cutting wine, or noodles below, or slicing and cooking.

Making method of sauce beef:

1. Choose the best beef tendon or upper brain (the part of the loin, I usually choose the loin), make it into a cylindrical block with the thickest diameter not exceeding 8- 10 cm, wash it, and control the moisture;

2. Sprinkle the refined salt thinly on the surface of beef, knead it by hand for about one minute, let the salt penetrate into the texture of beef, and put the cured meat on the barbecue grill (the purpose is to let the blood of salt flow away, instead of putting it on the flat plate, the plate can be slightly tilted), and leave it for 24 hours (I usually do it at night, and the subsequent treatment happens to be at night);

3. Take out the beef, repeat the process of 2 again, and let it stand for 24 hours (at this time, the blood in the beef is gradually squeezed out, and the beef in the sauce will taste very porcelain);

4. Take out the beef, thinly coat the surface of the beef with pepper powder and cinnamon powder, then knead it by hand and put it in a container for 24 hours;

5. Pour ordinary soy sauce into a container for meat, just submerge it (it is ok to expose some, and it is best to choose a container with too large caliber, so that the meat can be piled tightly, so that the marinated meat can be submerged without putting a lot of soy sauce to avoid wasting soy sauce), and it is best to put 1 ~ 2 spoonfuls of yellow wine or cooking wine (personally, yellow wine is better than cooking wine, and it is not expensive) and let it stand for 24 ~ 48 hours.

6. Take out the marinated beef (the surface is purplish red) and cook it with clear water (add some cheapest tea leaves) without any seasoning (I usually cook it in an electric rice cooker, keep the fire for 20 minutes after boiling, keep the temperature for half an hour, reheat it for 10 minute, turn off the fire and naturally cool it for about half an hour);

7. Take out the beef, put it on a plate, cover it with plastic wrap to avoid air drying, leave it at room temperature until it is not hot, and then put it in the refrigerator at least 1 hour. The sauce beef treated in this way can be stored in the refrigerator for 7- 10 days without deterioration. It is characterized by being eaten immediately without any seasoning.

In order to save time and trouble, you can also combine the above steps 3 and 4, that is, mix beef with pepper and salt noodles, and the effect will not be too bad.

Summary of steps: salt curing-salt and pepper curing-soy sauce curing-water boiling-refrigerator cooling.

When cooking, you can also add a few petals of aniseed, a little tangerine peel (with its own orange peel), cloves, and a tsaoko (which is sold in pharmacies and belongs to spices like aniseed pepper), and the taste is getting better and better.

The advantage of this method I mentioned above is that the taste is mostly in the meat, while the traditional cooking method is that the taste of salt sauce is in the soup, and the taste of meat is not big, so you have to dip it in some seasoning when eating.

There is another secret. If you cook several chicken necks, wings or legs at the same time, you can also choose pig's trotters. Cooked meat is better, beef is more fragrant and tender, and chicken is full of flavor. I can't bear to throw away the salted soup. I heard that this is also a secret recipe handed down from a sauce meat shop in Shandong.

The above is the most authentic way to make sauce beef, which is delicious.

These are all my groping experiences. You can try to make the best sauce beef for your family according to your own taste and conditions. For example, my pepper was brought from Sichuan, purple, shiny and very spicy. Cinnamon was bought in a drugstore and ground by myself. Very authentic, so my pickled beef, pepper and cinnamon powder is not much. If your family only has ordinary peppers, you should increase them as appropriate.