1. The beef tendon is soaked in water to remove blood.
2. Wash and control dry water.
3. Add green onion, ginger, aniseed, pepper, bay leaves, 3 cloves, cinnamon to the water
4. Boil them together and remove them.
5. After the raw water is allowed to cool, add the dry yellow sauce and stir to form a sauce soup.
6. Then add some sweet noodle sauce
7. And a little fermented bean curd juice
8. Put the beef shank in, spread the sauce evenly, so that the surface of the meat is completely covered by the sauce. Marinate for more than 12 hours to make it delicious.
9. The harvested condiment bag is put into the material bag.
10. Add red wine to the marinated beef,
11. Cooking wine, vinegar,
12. Soy sauce, dark soy sauce
13. Slice green onion, slice ginger
14. Add appropriate amount of water (without beef)
15. Bring to a boil on high heat. After the soup is boiling, remove the froth until the soup is clear. Add sugar, green onions, ginger, garlic and the ingredients. Turn to medium and low heat and heat for 2~3 hours
16. Until the chopsticks can easily penetrate the beef. Season with salt according to personal taste. Soak the beef in the soup and sweat for more than 12 hours. Remove the slices when eating. Bring the miso soup to a boil, filter out the materials and impurities, put it in a clean basin, and freeze. Serve as old soup next time.
Tips:1. Beef with sauce is best to use beef tendon, tendons and meat alternately, tastes chewy and not bad.
2. Marinate the beef overnight with sauce to make the sauce penetrate into the meat and add more flavor.
