Beef with Sauce

Name: Beef with Sauce
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g tendon of cow; 300g Beef Brisket; 300g Beef (fun ribs); 100g Sweet noodle sauce; 1 piece star anise; 2g Angelica dahurica; 3g clove; 3g Amomum; 2 tablets Bay leaf; 1 small piece Cinnamon; 10 capsules pepper; 1 piece nutmeg; 1 teaspoon Fennel Seed

by Mei is still

4.8 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

3

My home makes beef with sauce, using old soup, and not only the beef tendon, but also beef ribs and sirloin, each has its own flavor, don’t stay the same! However, the unique trick is to put a little bit of sauce in the end. In the cooked beef, the sauce will be more tangy, and it must be slipped in the oil. Don’t put the raw sauce. The beef with such sauce will be unexpected! And don’t forget to save the old soup: use a colander to put the soup in the pot Take out the seasoning and throw it away. The rest is the old soup. When the old soup is cool and not frozen, pour it into a food bag and freeze it in the refrigerator, and use it next time.

Beef with Sauce

1. Soak beef tendon, beef ribs, and brisket in water for 4 to 6 hours, soak in bleeding water, rinse with water, and cut into large pieces

2. Put the seasoning in the seasoning box

3. Put beef tendons, beef ribs, and sirloin pieces in a casserole, pour in cold water, the amount of water is the amount required for the beef stew, boil on high heat, skim out the foam and pour into the old soup

4. After boiling, put in the seasoning box, 50 grams of sweet noodle sauce, salt, ginger and green onions, and boil again, turning several times in the middle to make the meat uniformly cooked

5. Turn the heat to a simmer, simmer until you can easily insert the beef into the beef with chopsticks. The beef is still in the pot after turning off the heat; put less oil in the wok, slide 50 grams of sweet noodle sauce under 70% heat, and then pour into the cooked Beef