Beef with Piaoxiang Sauce
1.
Beef tendon must be used for sauced beef. The sauced beef made from this part is the best. After buying the beef tendon, soak it in blood water. You can put a few drops of white wine in the water for at least 4 hours. If there is more blood in the water, you can pour it out and change it. The beef tastes authentic after the blood is soaked.
2.
After soaking the beef, use toothpicks to pierce some small eyes. This is to minimize the problem of beef shrinking during the cooking process.
3.
Add the water that has not had beef to the pot, cut the beef into large pieces, and I cut 2 kg of beef into three pieces. Add two slices of ginger, bring to a boil over medium heat, remove the foam, remove the beef and rinse with warm water.
4.
Prepare the spices
5.
Prepare to put the rinsed beef into the pot, and put all the spices and seasonings except the salt. I put 1 piece of fermented bean curd with 20 grams of juice.
6.
Add in water without beef, bring to a boil on medium heat and turn to medium and low heat for 1 hour.
7.
After an hour, add the right amount of salt, not too little salt, the meat still needs to be a little salty to taste. You can add it while tasting. Continue to burn for 1 hour and it is almost the same.
8.
Rich sauce
9.
Eat hot or cold
Tips:
The noodle sauce can also be replaced with yellow sauce. You can use a pressure cooker to save time.
