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Authentic practice of traditional sauce beef How to make traditional sauce beef?
1, Ingredients: 2 kg to 4 kg of beef, several slices of ginger, 3 grains of aniseed, appropriate amount of pepper, appropriate amount of fennel, a small section of cinnamon, four or five slices of fragrant leaves, three grains of cloves, appropriate amount of dried pepper, appropriate amount of cooking wine, appropriate amount of soy sauce, appropriate amount of salt, appropriate amount of sugar and appropriate amount of white pepper.

2. Soak in cold water for more than 5 hours.

3, cut into large pieces along the stripes, put cold water in the pressure cooker, cover the lid without adding a valve, and boil over medium heat.

4, open the lid, big fire 10 minutes, fish out the meat.

5, the pot is also cleaned, add beef, add more than half of the pot with water, and the first seven spices, press for 25 minutes after charging, turn off the fire and cool.

6, cool soup, remove the oil slick on the surface, pour it into the wok for less than half a pot, add the last 6 seasonings to boil, add beef, medium and small fire sauce for 20 minutes, and turn it carefully when the water is small.

7. Turn off the fire and put it in the pot for one night. You can slice it and eat it the next day, and cut it in reverse stripes.