Ingredients: 500g of beef tenderloin.
Accessories: 2 pieces of onion, 6 pieces of ginger, 3 pieces of octagonal pepper 1 tablespoon of cinnamon 1 piece of fragrant leaves, 3 pieces of tea, 20g of soy sauce, 2 tablespoons of sugar 1 tablespoon of salt, 2 tablespoons of white wine.
Production process:
1, beef tendon meat is soaked in clear water for several hours, and the water is changed several times until the water becomes clear and no blood oozes.
2. Find a piece of gauze, put in spices such as star anise, tea, cinnamon, fragrant leaves and pepper, and seal with thread.
3. Add clean water to the pot, add half a small cup of white wine to the water, put the beef in, cook it on fire, and turn off the fire until the beef turns white and its volume shrinks. Then take the beef out and rinse it with cold water for later use.
4. Put beef in the electric cooker, add sliced onion and ginger, pour in a tablespoon of white wine, add a tablespoon of sugar, add soy sauce and a proper amount of salt, and finally put the sewn packet in.
5. Add a proper amount of boiling water to the pot, cover the pot and press the valve, set the time (40 minutes), and then take out the slices after cooling.
6. Tips:
A, to make sauce beef, you must first choose the right meat, beef tendon meat is the first choice, and it is actually the best with a little tendon.
B, beef should be soaked in water in advance, and the finished product tastes better after the bloodshot is soaked out.
C, the beef flies first and then cools, so that the beef is rotten but not scattered, and the taste is excellent. Add white wine to remove the fishy smell.
D, tea, pepper, fragrant leaves, cinnamon and other spices are put into homemade gauze bags, which are more likely to smell than iron seasoning boxes.
E, add soy sauce to color and salt to taste, but be sure to add a spoonful of sugar to make the sauce beef taste more delicious.
Second, spiced beef sauce
Ingredients: beef tenderloin, 2kg onion, 2 cardamom, 2 nuts 1 ginger.
Accessories: garlic, 3 petals, pepper, 20 fragrant leaves, 2 pieces of star anise, 4 fennel 1 pinch of dried Chili, 2 pieces of thirteen spices, 3 tablespoons of sugar, 4 tablespoons of salt, 3 tablespoons of soy sauce and 3 tablespoons of soy sauce.
Production process:
1, the cold water in the pot has not passed through the beef, and the beef is boiled until it bleeds, and the blood foam is skimmed.
2. Add all materials except salt into the pot. After the fire is boiled, turn to low heat and stew for 1.5-2 hours, so that the beef can be penetrated thoroughly with chopsticks.
3. Add a proper amount of salt, continue to stew for about 20 minutes, turn off the fire, remove the beef and let it cool. If there is more soup left in the pot.
4. Then cook until it is thick, that is, into sauce. Slice the beef against the texture of the meat and pour the sauce on it.