Under normal circumstances, a catty of raw beef can produce six or two sauced beef, more than seven or two. Let's look at the process. It is best to use beef tendon as sauce beef, which is soft and chewy. Remove the unnecessary muscle fascia on the surface first, then decompose it into pieces, soak it in cold water for more than 3 hours, and change the water every hour halfway to fully remove the blood inside. This is also the first bubble for making sauce beef-soaking to remove blood.
Chop shallots and pat them flat, pat ginger slices flat, and pat vegetables for 2 kg and cut them into sections. Lai Xiang was cut into sections, but the roots were not removed. Add a few pieces of fermented bean curd, 20g of sweet noodle sauce, 20g of soy sauce, some strong liquor, and then add edible salt, white sugar chicken essence, spiced powder, chicken essence powder, a little star anise, a handful of pepper and a handful of fennel.
After the beef is soaked, squeeze out the water and cut some wounds on the blood clot for easy tasting. If the sauce beef is delicious, it is also very important to "soak it twice"-soak the sauce into the flavor, pour the freshly prepared sauce on the beef, make the flavor permeate through sufficient grasping and health massage, then cover the fresh-keeping bag, and then put it in the refrigerator for sealing and curing 12 hour, so that the salinity of the seawater inside and outside the beef is consistent and the flavor of the sauce is balanced, which is considered as the first-class sauce beef.
It's not enough to just use the sauce bubble and sauce flavor. You must also use seasonings: star anise, angelica dahurica, dried pepper, fennel, galangal, white button, pepper, Amomum villosum, lilac, Chen, star anise and two gardenias. It is easy to leave residue after crushing, and the fragrance of spices can be fully released after crushing. You can also grind it into powder by hand with a rolling pin, and then wrap the finished granular material with a bandage to make a material package.
Add boiling water to the stone pot, add onion, ginger and garlic, wrap it, add soy sauce, oyster sauce and soy sauce, pour some rice wine, a small amount of pure grain wine to remove the fishy smell, edible salt, chicken essence, chicken essence powder and spiced powder, as well as the core "three sauces"-two spoonfuls of sweet noodle sauce, two spoonfuls of Haitian soy sauce and several pieces of fermented bean curd. Boil the juice over high heat and stir the sauce.
Beef dipped in sauce is bright red sauce from the inside out. At this time, the bottom flavor is already very strong. Remove the residue on it, and then put it in the pot for sorting. 7. Never submerge the sauce beef, and the beef needs boiling water in the pot, so as to prevent protein from gathering in the fleshy land, and the meat particles will not be chewed and stewed. Put the beef into the prepared stone pot soup. The soup here must not be cooked with the beef to ensure the same taste and color. Cook until the pot is cooked again, and clean up the blood foam. This blood foam must be skimmed several times to ensure the mellow beef.
After not overflowing, add two Jin of vegetables, a whole pepper, lettuce and pepper, which can give full play to the unique and practical effect of removing fishy smell and refreshing. Then cover the pot tightly, turn to slow fire and cook for an hour and a half. Be sure to simmer. When beef becomes popular, it is very easy to stew it. Stew the beef until it can be easily penetrated with chopsticks. Turn off the fire at this time, don't rush out of the pot, cover the lid and stew until the juice is naturally refrigerated. This is also the "third bubble" for making beef sauce-let the sauce go straight to the deepest place. Sauce-flavored white with red, crisp and juicy, rich in fragrance, soft and long, no matter how cut, it will not deteriorate.