Beef with Sauce
by Good mother 2001
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Prepare ingredients: aniseed, pepper, cinnamon, salt
2. Preparation ingredients: green onions, ginger
3. Prepare ingredients
4. Dried yellow sauce is first unloaded with water.
5. Prepare ingredients: light soy sauce, cooking wine, sugar
6. Blanch the beef in water. After the pot is boiled, blanch the water while skimming the froth, and remove it 7 minutes after the water is boiled.
7. The blanched beef is washed with water to remove any foam
8. The beef that has been washed away from scum is set aside for later use
9. Add water to another pot, add all the seasonings, and put the beef in after the water boils
10. Add enough water at one time, and do not add water during the stewing process. First cook on high heat for 1 hour, then change to low heat for 4 hours. Do not paste the bottom of the pot during the cooking process, and turn the beef appropriately.
11. After the beef is boiled, the soup will become thicker, the color will become darker, and the volume of the meat will be much smaller than before. Take it out and let it cool.
Tips:1. There is no need to add soy sauce, the color of the soup is not very heavy at the beginning, and the color will be heavy after cooking for 4 hours. 2. Cut beef and mutton vertically. Cut beef texture to cut off beef texture. 3. If the beef with soy sauce feels light in the mouth, you can make a sanhe oil and pour it on the beef appropriately.
