Beef with Sauce
1.
Wash the beef, cut into large pieces, soak in cold water, and change the water several times to remove the blood
2.
Put cold water, beef and ginger slices in the wok, skim the foam when the water is boiled
3.
Remove the beef, rinse, and pierce the surface of the beef with a fork
4.
Add cooking wine, dried yellow sauce, light soy sauce, fermented bean curd, salt, mix evenly, put in the refrigerator and marinate overnight
5.
Take out the refrigerated and marinated beef, put it in an electric pressure cooker together with the marinade, add a proper amount of hot water, add sliced ginger, shallot knots, garlic cloves, and the star anise, bay leaves, cinnamon, mangosteen and tangerine peel in a gauze bag. Choose " "Meat" button (do not select the "Beef tendon" button, this function will take too long to stew, and it will simmer the beef too badly). If you are not worried, wait until the lid of the pressure cooker can be opened, and poke the beef with chopsticks to cook it. For beef, chopsticks can penetrate smoothly with a little resistance. The taste will not be tenacious when it is too high, and it will not bite or chew when it is not.
6.
After the beef is cooked, open the lid and leave the meat in the pot to soak in the stock for more than 2 hours to make it full of flavor
7.
Put oil and rock sugar in the wok, simmer on medium heat, stir until the color is close to reddish brown and when bubbles emerge, turn off the heat (turn off the heat at this time to prevent the sugar color from scorching in the final stage, and the oil temperature is too high to reduce Splashing Oil Star)
8.
Add a small amount of boiled beef broth, turn on the fire, add the beef, and constantly use a spatula to pour the broth on the beef until the juice is collected, which gives the beef a more beautiful color and taste
9.
Take the beef out of the pan, cool completely, and slice. Cut the beef against the grain (horizontally), because the fiber of the beef is thick, cutting against the tendons can be cut, and the taste is more tender.
10.
When eating, it can be served with a small dish of your favorite dipping sauce (light soy sauce, minced garlic, chopped green onion, coriander, chili oil, sesame oil, cooked white sesame, etc., according to personal taste), the taste is more beautiful
11.
Finished picture appreciation
Tips:
1. Material selection: beef tendon meat is the best choice for sauced beef. The beef tendon is the meat of the leg of the beef. The muscles are thick, the meat is firm, strong and strong. When cut, the beef is not easy to break. Of course, other parts of the beef It's not unavailable, but it doesn't have the wonderful taste of beef tendon.
2. Ingredients: The "sauce" of beef sauce is usually dried yellow sauce or sweet noodle sauce, which has good coloring and flavor enhancement, and the sauce is full of flavor.
3. Marinating: Beef is thicker and not easy to taste. Allow time to fully marinate before making.
4. Cooling: Fully natural cooling, otherwise the meat will be loose and too much meat residue during slicing.
5. Dipping material: match with the dipping material that suits your taste when eating.
6. Coloring: The color of the sugar fried with rock sugar is very bright, the gloss is the best, the ratio of sugar to oil is 1:1, and it is fried with a small fire, especially in the final stage. The color is too big and easy to burn. Turn off the heat when it is close to brownish red, otherwise it will pass and it will become bitter.
