Beef with Sauce
1.
Prepare materials.
2.
Soak the whole fresh beef knuckles in cold water for 12 hours, and change the water several times to fully soak the blood.
3.
Put pepper, fennel, and salt in a wok and sauté until fragrant. (The ratio of fennel to pepper is 2:1).
4.
Drain the soaked beef tendon.
5.
The sauteed pepper and salt are hot and knead onto the dried beef, and knead repeatedly. Marinate for 48 hours.
6.
Remove the old soup and thaw.
7.
Rinse the marinated beef tendon with clean water and put it in the pressure cooker. Put the pepper and cumin into a bag made of gauze.
8.
Add scallions, sliced ginger, and dried chili.
9.
Add the old soup and rock sugar.
10.
Heat water until the meat noodles are covered, add light soy sauce, yellow sauce, and cooking wine. Cover the pressure cooker and cook for 25 minutes.
11.
Don't take out the beef tendons immediately, soak them for 4 hours to make them more delicious.
12.
Remove the beef shank, drain it to cool, and cut it into thin slices.
Tips:
1. To make beef with soy sauce, you must first choose the meat. Beef tendon is the first choice. In fact, the meat with a little tendon is the best.
2. The beef should be soaked in clean water beforehand. This step is very important. After the blood is soaked out,
The finished product tastes better.
3. If you like to eat fragrance, you can put more spices.
Our family is accustomed to only put two kinds of spice, pepper and cumin.
4. Don't rush out after cooking, soak for 4 hours to make it more delicious.
5. Be sure to wait for the beef tendon to cool completely before cutting it, so that the cut meat is relatively complete.
