Sauceed beef is made in homes all over China. The ones in the north are mainly salty, while some places in the south tend to be sweeter. But in general, this dish is widely recognized and very delicious. A dish.
Ingredients for 5 people
1250 grams of beef shank
Accessories
5 star anise, cinnamon bark, 1 small piece of Sichuan peppercorns, 40 bay leaves 6 slices of grass fruit, 1 amomum villosum, 6 white cardamoms, 3 peppercorns, 2 angelica peony seeds, 3 slices of fennel seeds, 1 handful of tangerine peel, 1 piece of dried chili, 3 rice wine, 50 grams of soybeans, 100 grams of rock sugar, 60 grams of salt, 50 grams of yellow sauce, 50 grams of green onions. 1 root of ginger, 5 grams of galangal, 1 small piece of galangal, 2 pieces of sand ginger
Step 1
Ingredients: 1250 grams of beef shank
Spice: 5 star anise, 1 small piece of cinnamon bark, 40 pieces of peppercorns, 6 pieces of bay leaves, 1 piece of grass fruit, 6 pieces of amomum villosum, 3 pieces of white cardamom, 1 small piece of galangal, 2 pieces of pepper, 3 pieces of angelica, 2 pieces of sand ginger, cumin 1 small handful, 1 piece of tangerine peel, 3 dried chili peppers
Seasoning: 50 grams of rice wine, 100 grams of soy sauce, 60 grams of rock sugar, 50 grams of salt, 50 grams of yellow sauce, 1 green onion, 5 grams of ginger
Step 2
Prepare the main ingredients. The beef tendon I chose is the front tendon (it includes the best money tendon, the front tendon has many tendons, and the layers are very beautiful. Eat it. It tastes better)
Step 3
Wrap all the spices in gauze (if you can’t find so many spices, then aniseed, cinnamon, pepper, bay leaves, angelica, It is best to have kaempferol and Amomum villosum)
Step 4
Put the spice bag and beef into the pot and let it boil until the water boils. The amount of water can cover the beef. After the water boils, put it in Add the soy sauce slowly and keep the water boiling so that the raw taste of the soy sauce can be boiled away. Then add the rice wine, green onions, thick slices of ginger, soy sauce, salt and rock sugar. When the water boils again, turn down the heat and cover it slowly. Stew for two to three hours
Step 5
Soak the sauced beef in the soup and then take it out when the soup is almost cold. It will taste better
Step 6
Slice and plate and enjoy