Beef in Sauce

Ingredients: beef (1000 grams of shank)

Seasoning: 2 tablespoons of salt, 1 piece of star anise, a little pepper, a little cinnamon, a little light soy sauce, 1 tablespoon of fennel A little licorice, a little green onion, 3 knots of white sugar, 2 tablespoons of bay leaves, a little cloves, a little tangerine peel, a little allspice, 1/2 teaspoon

1 Wash the front leg beef and cut into 10cm square chunks. Pour water into the pot. , after heating over high heat, put the beef in and cook it briefly in boiling water. After taking it out, soak it in cold water to make the beef shrink

2. Add the cloves, pepper, star anise, tangerine peel, cumin, and licorice. In a spice box (or in a homemade gauze bag, the cinnamon and bay leaves can also be put directly into the pot). Wash the green onions and cut them into three sections. Use a knife to break up 1 tablespoon of light soy sauce and 1 dark soy sauce. tbsp, 1 tbsp sugar, 2 tbsp salt, 1/2 tsp allspice

3 Pour an appropriate amount of water into a casserole, heat over high heat, add spices, green onions, ginger, light soy sauce, dark soy sauce, sugar, Five-spice powder. After boiling, add the beef and continue to cook over high heat for about 15 minutes. Turn to low heat until the meat is cooked. Prick it with chopsticks and remove the beef pieces smoothly. Place it in a ventilated and cool place for about 2 hours

4 Pour the cooled beef into the boiling soup and simmer over low heat for half an hour

5 After simmering, take it out and cool it Then cut into thin slices

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 cooling method in the third step. If you think the time is too long, just let it cool completely, but this step is also very important~~

Beef with Spicy Sauce

Ingredients: 1000 grams of beef shank

Seasoning: 2 tablespoons of soybean oil, a little star anise, a little pepper, an appropriate amount of cinnamon, a little light soy sauce, an appropriate amount of sesame seeds ((an appropriate amount of cooked white sugar)

Yellow sauce 100 grams of scallions, a little white garlic, a little stock, 1 small bowl of angelica, a little cloves, an appropriate amount of amomum villosum, a little fennel

1 Put the spices into the grinding cup of the mixer and beat into powder. The type and amount of spices can be customized according to the individual. The taste increases or decreases, these amounts can make about 3 kilograms of soybean sauce

2 soybean sauce water:

A. Put the dry soybean sauce into a large basin, pour in water, the amount of water is enough to stew the beef The required amount

B. Stir to dilute the yellow sauce and dissolve it in the water, so that all the yellow sauce is dissolved

C. Slowly pour the yellow sauce water into the beef stew pot, leaving the yellow sauce residue. No need

3 Soak the beef tendon in water for an hour or two, soak in the bleeding water, then wash it thoroughly and cut it into large pieces

4 Boil the yellow sauce water over high heat, and add the beef after boiling Chop the tendons, then pour in the seasoning powder and stir well

5 After the water boils again, remove the foam and simmer over low heat for about 3 hours

6 During the stewing process, Turn the meat several times, and after 1 hour, pour in 1 small bowl of old soup

7 until the beef shrinks to half of its original size

8 After turning off the heat, the beef Still in the pot, let cool and then put it in the refrigerator overnight

9 If you are more particular, you can wrap it in tin foil and refrigerate it to make the meat firmer

Ingredients for spicy oil:

10 grams of dried chili pepper, 5 grams of Sichuan peppercorns, appropriate amount of cooked sesame seeds, appropriate amount of onion/garlic, appropriate amount of salt/vinegar/white sugar/light soy sauce,

2 tablespoons of oil

Preparation of spicy oil:

Clean the dried chili peppers and break them into small pieces, put them into a large heat-resistant bowl with the Sichuan peppercorns, and mince the onions and garlic

Pour 2 tablespoons of oil into the pot. , after heating, pour it into a bowl with chili and Sichuan peppercorns

After cooling, filter out the dried chili peppers and Sichuan peppercorns, pour sesame seeds and chopped onion and garlic into the oil, add less vinegar, white sugar, and light soy sauce and stir Just mix well

Tips:

1. How to make Beijing Yueshengzhai: Use yellow sauce instead of soy sauce and salt, and grind spices into powder. The sauced beef made is really comparable to Yueshengzhai’s.

2. Use soybean sauce instead of soy sauce and salt. The ratio of beef to soybean sauce is about 10:1. If the taste is heavy, you can increase the amount of soybean sauce

3. Spices Beat it into powder to make it easier to taste

4. There is no need to blanch and then cool and tighten. If it is tight, it will not be easy to taste

5. The old soup is the soup used to make soy beef, such as There is no need to omit it

6. You can put a grate in the pot before cooking to prevent it from sticking to the pot

7. 1 pound of raw beef, and finally about half a pound of sauced beef, concentrated They are all the essence

8. Eat them with spicy oil for a unique taste

Beef with five-spice sauce

Main ingredients: 2 pounds of beef tenderloin

Seasoning: 3 tablespoons of salt, 2 pieces of green onion, 2 pieces of ginger, 2 pieces of garlic, 3 cloves of star anise, 4 Sichuan peppercorns, 20 dried chili peppers, 2 dark soy sauce, 3 tablespoons of cardamom, 2 ginkgo nuts, 1 bay leaf, 2 pieces of fennel, appropriate amount of thirteen spices, 3 tablespoons of white sugar, 4 tablespoons

1. Submerge the beef with cold water in the pot, cook over high heat until it bleeds, and skim off the blood.

2. Add all the ingredients except salt into the pot, bring to a boil over high heat, then lower the heat. Stew for 1.5-2 hours. When the beef can be pierced with chopsticks, add an appropriate amount of salt and continue to stew for about 20 minutes. Turn off the heat.

3 Remove the beef and let it cool. If there is more soup left in the pot, , then cook over high heat until thickened, and serve as a sauce

4 Slice the beef against the texture of the meat, and pour the sauce over it

Tips:

1. Use beef tenderloin.

2. Don’t add too little salt in the stew, otherwise the beef will not taste good. The sweetness of the sugar can be adjusted to your preference.

3. The beef will be easier to shape when it is cool and cut into pieces.

Beef with Halal Sauce

Ingredients: 1000g beef

Accessories: 100g yellow sauce

Seasoning: 30g salt, 250g cinnamon 250 grams of cloves, 250 grams of amomum villosum, 500 grams of fennel, 500 grams of water

1 Select the ingredients. Choose fresh beef that is neither fat nor lean. First soak it in cold water to clean the congestion, then use a scrub brush to clean the meat and remove the bones. Then cut the meat into pieces with a thickness of no more than 40 cm, wash it once in clean water, and store it separately according to the quality of the meat.

2 Adjust the sauce. Add water to the pot, heat it slightly, then add 1/2 of the required amount of salt and soybean paste. Boil for 1 hour, skim off the sauce foam floating on the surface of the soup, put it into a container and set aside.

Put 3 beef into the pot. First place meat bones on the bottom and around the pot so that the meat pieces are not close to the wall of the pot, and then place the meat pieces in the pot according to their tenderness. The old meat pieces are placed at the bottom of the pot, the tender ones are placed on top, and the front legs are placed on top. , place the cavity meat in the middle.

4 sauce. After the meat pieces are placed in the pot, pour in the prepared miso soup. After boiling, add various ingredients, press with a pressure cooker plate, add water, and cook over high heat for about 4 hours. After the first hour of cooking, skim off the foam from the soup noodles and turn the pot again every hour. According to the soup consumption, add appropriate amount of old soup so that every piece of meat can be immersed in the soup. After cooking over high heat for 4 hours, simmer over low heat for another 4 hours to allow the aroma to slowly penetrate into the meat. When simmering, turn the pot every hour to make the meat evenly cooked.

5. Take out of the pot. When taking out the pot, use a special iron beater to lift the meat out of the pot piece by piece, scoop out the original soup in the pot, rinse it, and place the meat on a sterilized tray. After cooling, the finished product is ready.

Dish features: Halal sauce beef is red in color, oily and shiny. It remains intact after being sliced. The cut surface is the color of bean paste, and a small amount of beef tendon in the muscle is yellow and transparent. The food is moderately salty, tender and refreshing, making it an ideal delicacy on people's tables.