2 kg of beef, 5-6 mushrooms, 4 red dates, 2 dried red peppers, coriander with root 1 root, 5-6 tablespoons of northeast soy sauce, 5-6 tablespoons of seafood soy sauce, and soy sauce 1 spoon.

The practice of sauce beef

1, beef in a cold water pot with onion and ginger slices, bring to a boil with high fire, remove blood foam, cook for a while, remove and put in a pressure cooker.

2, stir-fry the bottom oil onion and ginger slices, stir-fry the dried red pepper and mushrooms a few times, add the northeast soy sauce, seafood soy sauce and soy sauce.

3, add water, boil and pour into the pressure cooker, put 4 red dates and press for 30 minutes.

4. Pour the pressed beef into the wok, put the coriander and collect the juice.

5. Slice after cooling.

Authentic northeast sauce beef recommended 2 sauce beef materials.

Beef tendon 1 300g, two small packets of stew, five pieces of spiced powder 1/2 spoons, five slices of ginger, one onion, 2 tablespoons of soy sauce 1 tablespoon, 2 tablespoons of soy sauce, sugar1tablespoon and salt.

The practice of sauce beef

1. Wash the beef and cut it into large pieces. Boil beef in cold water until it boils. Boil it for two minutes and then take it out. Take out the meat and soak it in cold water.

2. Heat the pressure cooker with clear water, and add all seasonings. Take out the beef soaked in cold water and put it in the pressure cooker for 30 minutes.

3. Don't take out the beef with sauce immediately, soak it in beef soup for about two hours. Take out the sliced beef and put it on a plate.

Tips for sauce beef

The first step is to boil it and soak it in cold water to make the beef tight. This way, the meat from the sauce will not be loose. After slicing, you can eat it directly or pour some garlic juice. Look at your own taste. I ate pieces as snacks while watching TV.

Authentic northeast sauce beef recommended 3 sauce beef materials.

Beef tendon 1 strip, beer 1 bottle (or 1 large jar), flour paste (sweet noodle sauce, etc.) 1 bag (or 3 tablespoons), 2 tablespoons of soy sauce, 2 scallions, 3-5 slices of ginger, 3 cloves of garlic and 3 octagonal. . . , rock sugar 1 chunk, 2 tablespoons of soy sauce, and appropriate amount of salt.

The practice of sauce beef

1. Buy a beef tendon and soak it in cold water for half an hour, then wash it.

2. Put the beef tendon in the pot, add the noodle sauce, onion, ginger, garlic, cinnamon and star anise, and beer (the amount of beer should not exceed the beef tendon, and appropriate amount of water should be added), and cook over fire. After rolling away, skim off the floating powder and turn to low heat for slow stew. . . Add rock sugar halfway.

3. Cook the beef tendon until it can be easily penetrated with chopsticks, taste it, add soy sauce or salt to taste as appropriate, and dry the sauce slightly by fire. Soak the cooked beef tenderloin in the sauce for several hours, and slice it and serve it.

Authentic northeast sauce beef recommends 4 sauce beef' materials.

Bovine foreleg1500g, onion 50g, ginger 30g, salt15g, sugar10g, cooking wine 30g, soy sauce 30g, spiced powder15g, fragrant leaves 4g, pepper 5g and clove 2g.

The practice of sauce beef

1. Wash the beef and cut it into large pieces along the tendon lines for later use.

2. Take a piece of clean gauze and wrap clove, pepper, star anise, tangerine peel, fennel, cinnamon, geranium and licorice in it to make a spice bag for later use.

3. Cut the onion into larger pieces and beat the ginger for later use.

4. Make clear water in the pot. When the temperature is 80 degrees, add beef and boil it, and then cook it on high fire 1 minute for about half a minute.

5. Remove the beef from the boiling water pot and put it in cold water for later use.

6. Make clear water in the pot. After boiling, add spice bag, sugar, onion, ginger, soy sauce and spiced powder.

7. After re-opening the pot, enter the beef fire and open it.

8. Turn down the fire. After the beef is cooked, take out the spice bag and turn off the fire.

9. Pour the beef and the rest of the broth into the container and let it cool completely.

10, take out the beef and slice it.

Authentic northeast sauce beef recommends 5 sauce beef materials.

Beef tendon, star anise, pepper, fennel, clove, cinnamon, fragrant leaves, allspice powder, rock sugar, dried red pepper, garlic, ginger, soy sauce, soy sauce and salt.

The practice of sauce beef

1, pour water into the pot, heat it with strong fire, then put the beef in and cook it slightly in boiling water.

2. Remove the beef and soak it in cold water to make the beef tight.

3. Put a proper amount of water and beef into the fire-free re-cooking pot, and then add spices, onion ginger, soy sauce, soy sauce, sugar and spiced powder in turn.

4. Cook with high fire until the water in the pot boils.

5. Add appropriate amount of bean paste.

6. Continue to cook for about 5 minutes after boiling.

Authentic northeast sauce beef recommends 6 sauce beef materials.

Beef tendon, dried pepper, star anise and cinnamon, ginger, onion, soy sauce, cooking wine and sugar.

The practice of sauce beef

1, beef washed and drained, cut into several large pieces.

2. Add water to the pot, soy sauce, sugar, dried Chili, star anise, cinnamon, cooking wine, ginger, onion (cut into pieces), beef, and boil the meat and all the seasonings with high fire.

3. Turn to low heat for 60 minutes after boiling. During this period, you should roll the beef tendon, and the beef will be cooked if you can penetrate it with chopsticks. Take out the slices and dip them in your favorite sauce.