Beef with Sauce
1.
Cut the beef tendon into fist-sized pieces
2.
Pot under cold water, add ginger slices, cooking wine, blanch meat over high fire
3.
After the water is boiled, turn to low heat and cook for 5 minutes to force out the blood foam
4.
Put the blanched beef into an electric pressure cooker, add sliced ginger, green onion, dried chili, bay leaves, cinnamon, and add star anise, cloves, pepper, tea (the tea is added to promote the softness of the beef) and these scattered condiments Seasoning box, add proper amount of cooking wine, salt, chicken essence, rock sugar
5.
Add 1 hand spoon of dark soy sauce
6.
Plus 1 spoon of light soy sauce
7.
Add 1 tablespoon of yellow sauce
8.
Add appropriate amount of hot water (note that the water must be heated, otherwise the meat will not become soft with cold water)
9.
Choose the beef and mutton program, the rich taste option, about 30 minutes (if there is no electric pressure cooker, please use a low heat to simmer for two hours)
10.
When the time is up, the program is over, and the beef is ready for sauce. At this time, you can choose not to fish out the meat and continue to soak for a period of time to add more flavor to the beef.
11.
I choose to transfer to the wok, heat up the soup, so that the beef can quickly and thoroughly taste
12.
Put the sauced beef into a fresh-keeping box, and put it in the refrigerator after cooling. The next day it will taste the best
13.
When you eat it, slice it and prepare a dip: minced garlic, chopped shallots, spicy pepper, minced ginger, rice vinegar
14.
Suitable for all ages, very delicious
