Beef with Sauce
1.
Wash the beef tendon and cut into large pieces, and then poke many small holes in the meat with a toothpick.
2.
Add 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 2 spoons of cooking wine to the beef, sprinkle 20 grams of thirteen incense, and then add ginger slices.
3.
Put the yellow sauce into the beef, and mix all the seasonings with the beef cubes, especially the beef cubes evenly coated with yellow sauce. Then it was covered with plastic wrap and marinated in the refrigerator for more than 2 hours. In order to have a better taste, I marinated it overnight. (Attention, dried yellow sauce is the key to beef sauce)
4.
Also prepare green onion, ginger, garlic and all spices.
5.
Fill the pot with cold water, pour the beef and all the seasonings in the pot into the cold water, and when the heat is boiled, the white foam on the surface is skimmed.
6.
At this time, pour the beef and a pot of soup into a casserole. If you don’t have it, just cook it in the pot. Add rock sugar, spring onion, ginger, garlic, and all spices. Add appropriate amount of salt to taste, cover and simmer on low heat. 90 minutes.
7.
After 90 minutes, the juice can be collected on a high fire, but I want to make beef noodles later, so I reserve a lot of soup for later use. If you use an iron pan, it will take about 2 hours for the meat to soften. The cooked beef is cooled and sliced and served on a plate. It can be served with a sauce prepared by vinegar, garlic mash and sesame oil, or it can be eaten directly.
