Beef with Sauce
1.
Soak the beef in clean water for at least 2 hours. If the water turns red in the middle, change the water to soak the blood
2.
After the soaking is complete, use a knife to shave off the mucous membrane on the surface of the beef.
3.
After dividing it into small pieces with a knife, sprinkle salt to kill chickens. After the horse is killed and the chicken is sealed, it is sealed with plastic wrap and placed in the refrigerator to marinate overnight.
4.
Prepare a pot of clean water the next day. Put the marinated beef into a pot with cold water and bring to a boil over high heat.
5.
When the beef is in the bath, prepare the ingredients, prepare the pepper, star anise, bay leaves, cinnamon, and ginger for later use.
6.
After the water boils, you can see a layer of foam on the surface, and directly use the clamp to remove the beef.
7.
Prepare a pot of water again, add the ingredients, light soy sauce, dark soy sauce, rock sugar, and soybean paste all at once.
8.
When the brine soup is boiling, add the beef that has been drained just now.
9.
Turn to low heat and simmer for 40 minutes.
10.
If there is foam on the surface during the cooking process, remove it
11.
After turning off the heat, remove the beef cubes with tongs.
12.
Filter the brine through a sieve.
13.
Pour part of the brine into a large bowl of beef, soak the beef, seal it with plastic wrap, and put it in the refrigerator to make it more delicious.
14.
The remaining braised soup can be preserved as old soup, and it will taste better when it is added when making sauce beef next time.
15.
If the beef slices are done, there is no scumming and no looseness, then your sauce beef is successful.
Tips:
This sauced beef is best to use a big belly casserole, like mine, always watch the pot to prevent it from splashing.
It’s best to soak the beef for a longer time to have a deeper taste
