Beef in Laotang Sauce

Name: Beef in Laotang Sauce
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 1250g tendon of cow; 50g salt; 60g crystal sugar; 1 small piece ginger; 5 star anise; 40 capsules pepper; 1 piece Cinnamon; 3 pcs Dried chili; 6 slices Bay leaf; 1 piece Tsaoko; 6 Amomum; 3 pcs White cardamom; 1 small piece Galangal; 2 pcs Long Pao; 3 slices Angelica dahurica; 1 piece Tangerine peel; 50g Rice wine; 100g Soy sauce; 50g Yellow sauce; 1 piece Green onions; 1 small handful Fennel

by Gourmet original

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

This dish is a very delicious dish recognized by the public. In fact, if this dish is to be delicious, there are three more important points. One is the old soup, the other is the spices, and the other is the quality of the meat. In fact, everyone knows that the soup that is used repeatedly will become more and more intense; spices must be used in sauces or stewed things. The really delicious stewed meat in sauce has a secret recipe. There are 20 or 30 kinds of spices at every turn. ; The root of the delicious sauce of beef, the choice of meat must be good, you must choose high-quality beef tendon.

Beef in Laotang Sauce

1. Prepare the required ingredients: I chose the fore tendon, which has a lot of tendons and tastes better.

2. Use a knife to cut off the impurities and dirt on the surface, soak in cold water for 2 hours, change the water several times in between, remove and drain the water for later use

3. Slice ginger, cut green onion into sections for later use

4. Put the spice bag and beef in the pot, add water to submerge the beef

5. Skim the foam after the water is boiled

6. Put another 100 grams of soybean soy sauce, soy sauce should be put slowly, keep the water boiled, so that the raw taste of soy sauce can be boiled

7. Then add 50 grams of rice wine, shallots, ginger slices, 50 grams of yellow sauce, 50 grams of salt and 60 grams of rock sugar

8. Turn the heat to cover and simmer slowly for two to three hours, and simmer until it can be easily pierced through with chopsticks, and it is cooked

9. Let the beef dry thoroughly before cutting it, slice the beef vertically with a knife, thin and thick, neatly placed on the plate, and can be dipped in the sauce in the adjustable bowl.