The practice of sauce beef:
Ingredients: beef tendon (500g), beef rib (300g) and beef brisket (300g).
Accessories: sweet noodle sauce (1 00g), ginger (1small piece) and scallion (2 segments).
1, take out the soup stock from the refrigerator and melt it.
2. Soak beef tendon, beef rib and brisket in water for 4-6 hours, soak in bleeding water, then brush with a board brush 1 time, then use cool water for 4 times, then wash thoroughly and cut into large pieces.
3. Put a large bowl of soup stock into the casserole and pour in water, the amount of which is the amount needed for beef stew.
4. After the water boils again, remove the floating foam and simmer on low heat to make the fragrance slowly penetrate into the meat. When simmering, cook the old soup and turn it over several times to make the meat pieces cooked and rotten.
5, stew until you can easily insert it into the beef with chopsticks. After turning off the fire, the beef is still in the pot. Add less oil to the wok, slide 50 grams of sweet noodle sauce at 70% heat, then add it to the cooked beef, cool it and put it in the refrigerator for one night.
6, sauce beef dip: fried pepper, garlic, vinegar, extremely fresh soy sauce, sesame oil, chicken essence modulation.