Beef with Sauce

Name: Beef with Sauce
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 4 catties Tendons meat; 4 star anise; 3 segments Yangui; 2 pcs Tsaoko; 1 piece nutmeg; 3 slices Bay leaf; 3 slices Shanna; 1 piece ginger; 1 large pinch Fennel; 1 large pinch pepper; a little salt; 1 piece crystal sugar; 3 tablespoons Soy sauce

by Rare

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

The advantage of beef is that you don’t get fat when you eat too much. People who lose weight are all beef and chicken, so don’t worry, the child consumes a lot and must be supplemented. Nowadays, the cost of tendon meat is 55 jin. I asked my relatives to sell it at 48. No matter how expensive it is, it can’t be saved. Everything is worth it for the children. The key is that the beef with sauce made by yourself is clean and hygienic, with no additives, and the ingredients are transparent, so you can eat a variety of safe foods for your children. But it’s a bit particular about making sauced beef. Don’t scrap it, or you will feel sorry for the money and the children will not have to eat. When sauce beef, remember not to stew it directly! Otherwise, the meat will have poor texture and serious shrinkage! Come on, come and learn how to make it with me?

Beef with Sauce

1. First cut the beef shank into large pieces to prevent the stew from falling apart, soak the water to remove the blood, change the water halfway, and then cool the pot under the water to boil the blood and impurities.

2. When cooking the meat, prepare the spices and mix the proportions, wash off the floating ash, and wrap the fennel and pepper with a small cloth.

3. Next, remove the cooked beef, rinse off the impurities, and soak it in cold water to cool it thoroughly. This step must be done, and you must keep in mind that if this step is not done, the meat will have a poor texture and the meat will shrink after the sauce.

4. When the meat is cold, let's cook the spice brine, put the spice in an appropriate amount of water, simmer for 15 minutes, and turn to a low heat.

5. Then put the cold beef cubes into the pot, pour in the boiled spice brine, and continue to simmer for 10 minutes, while skimming the foam.

6. Transfer the stewed meat in the pot to a large pot, and then pour in an appropriate amount of water. The meat is covered with salt, light soy sauce, and dark soy sauce.