Beef with Sauce

Name: Beef with Sauce
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g tendon of cow; 100ml Soy sauce; 50ml Rice wine; 50g Dry yellow sauce; 60g crystal sugar; Some salt; 3 segments Green onions; 5 slices ginger; 5 Aniseed; 1 piece Cinnamon; 2g pepper; 3 slices Bay leaf; 3 slices Angelica dahurica; 1 piece Tsaoko; 2 pcs Shanna; 6 Amomum; 5g Fennel; 3 pcs Dried chili; 2g Tangerine peel

by Food world

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Beef with sauce is rich in umami and rich taste, and is often cut into slices and eaten as an appetizer.
Sauce beef is made by marinating with a variety of seasonings. It retains the multiple functions of beef to nourish vital energy, strengthen muscles and bones, and nourish the spleen and stomach. It can improve the body's disease resistance. It is suitable for weak muscles and bones, yellow complexion, dizziness, shortness of breath and physical weakness. For people with anemia. "

Beef with Sauce

1. Prepare the ingredients and wash the beef.

2. Spices are prepared in portions.

3. Put the beef into the pot, put the spices in the pot one by one, pour in enough water, the water is one inch below the beef.

4. The fire is boiled, and the foam is skimmed.

5. Slowly pour the soy sauce into the pot and keep the water boiling to remove the jerky taste of the soy sauce.

6. Then pour rice wine, green onion ginger, dried yellow sauce, salt, and rock sugar in sequence. When the water is boiled again, turn to low heat and cover.

7. Simmer for 3 hours, turn off the heat, soak overnight, remove and refrigerate. Slice before serving.

8. carry out!

Tips:
1. Pickled beef is best to choose beef tendon.
2. Boil beef in cold water, it is easier to boil the blood.
3. Slowly simmer the beef to make the beef soft.
4. Cooked beef after refrigeration is better sliced.