500-800g of beef tendon

dark soy sauce

Eight angles

Piper longum

Cardamom

Soy sauce 1 spoon

dark soy sauce

How to make beef sauce (Yueshengzhai Edition)?

Wash the beef tendon and cut it into 3-5 small pieces.

cooked meat

Put the beef tendon in a pot of cold water, and put all the floating foam aside for three minutes after the fire boils.

Pour in the yellow sauce diluted with water

Pour the diluted yellow sauce into the pot, and pay attention to filter out the bean paste.

Use a cooking machine to grind "Youjia halogen-roasted spice" into powder. For the first time, we need more polished "Youjia halogen burning spices". If you don't like the taste of traditional Chinese medicine, you can only add 5- 10g.

Add soy sauce and soy sauce: soy sauce has the function of color, and the color of soy sauce is light and salty. The ratio of soy sauce to soy sauce should really be considered by yourself, because the amount of halogen is different every time, and everyone's taste is different. In principle, the salinity of soup should be sufficient without adding meat, and cooking wine and rock sugar can be put a little less.

After the fire boils, keep it at medium heat 15 minutes (don't go away at this time, pay attention to control the fire to prevent overflow), and then turn it down for 40 minutes.

If you can stick it through with chopsticks, remove the tendons, drain them a little and put them on a plate. Air drying for 65438 0-2 hours. At this time, we can see in detail that two kilograms of raw meat can make one kilogram of "sauce beef tendon"

Preservation and heirloom of old brine

The marinated soup is used up, filtered, boiled again, slightly cooled, sealed with sterilized glass bottles and refrigerated at room temperature. It is expected that it will not be used again for more than a week. Please put it directly into the freezer, take it out and thaw it before the next use, then boil it again → filter and cool it → bottle and freeze it.

skill

Method for adde water and char when reusing old brine

When you use it next time, add enough water to basically submerge the ingredients, pour in 15 ml "old bittern" stored in the refrigerator, add appropriate amount of salt, soy sauce and cooking wine, and put the remaining spices at least (for example, 2-5 corners of octagonal, cinnamon can be broken by half, and at most one can be put). After curing the ingredients, filter the marinade once to remove impurities and spices, and store it in the refrigerator in the same way. Year after year, the cycle of adding spices will get longer and longer. Repeatedly, the old brine will become.