Beef with Sauce

Name: Beef with Sauce
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: Some Beef Shank; Some shallot; Some ginger; Some Cooking Wine; Some Dried chili; Some pepper; Some star anise; Some crystal sugar; Some Soy sauce; Some salt; Some Chicken Essence; Some Cinnamon; Some Bay leaf

by Female anchor who loves cooking

4.6 (1)

Favorite

Difficulty

Hard

Time

48h

Serving

2

Sauce beef is a beef food. Generally considered to be halal food, it is especially popular in northern China. In the middle of the Qing Dynasty, it was invented by Liu Lu, a Hui nationality in Cangzhou, Hebei. After that, he opened a specialty store called "Wanshengyong" for sauced beef. Sauce beef is made from beef through various techniques. The sauce has a strong flavor and mellow meat quality. It is the best product in the meat. It has the functions of nourishing the spleen and stomach, strengthening the muscles and bones, resolving phlegm, quenching thirst and relieving salivation. Making sauce beef can be said to be my specialty, and it is also a good banquet dish. My family has been eating it for more than ten years, and the guests are full of praise. "

Beef with Sauce

1. Choose good quality beef tendon meat and remove it if there is fat, otherwise it will affect the taste

2. Fill the pot with water, put the beef shank and all seasonings (except chicken essence) into the pot and boil on high heat.

3. After that, turn to low heat and cook for 10 minutes, then turn off the heat and soak for more than 10 hours. (I usually cook it after dinner and then soak it overnight)

4. When it is fully flavored, bring it to a boil on high heat and simmer for about 40 minutes to collect the juice. (The length of time to harvest the juice depends on the quality of the beef)