Beef with Sauce
1.
Change the beef to a knife, and use large grains of salt and pepper powder to make a spa for the beef. Put it in the fresh-keeping box and keep it in the refrigerator for 24 hours. (If it is to fry the salt and pepper in a dry pan, it will be more fragrant, the weather is too hot, I am lazy. Hey)
2.
After 24 hours, clean the meat. Hot water in a pot of cold water. Skim the scum from the beef broth after flying water
3.
One spoon each of dried yellow sauce, noodle sauce, and bean sauce, 4 pieces of rock sugar (about the size of the first section of the thumb), one spoon of cooking wine, and 2 spoons of water. After adjusting, put them in a steamer and steam for ten minutes.
4.
Put the beef after flying water, the steamed sauce, all the stewed meat ingredients, green onion, ginger, salt (appropriate amount), and beef broth (the soup just after flying water) into the casserole, boil for five minutes on high heat, then low heat Simmer for an hour and a half
5.
The time can be flexibly shortened or extended according to the size of the meat. Do not open the lid after the simmering is finished, continue to let the remaining temperature continue to simmer.
6.
After natural cooling, put the soup and beef in the refrigerator to soak for more than 24 hours to ensure that the flavor is more intense. In order to prevent the smell in the refrigerator, I use the crisper to refrigerate.
7.
Cut into wrappers and pour in the dipping sauce and coriander. Fragrant cheeks.
Tips:
1. Turn the beef over during the stewing process to make the beef evenly flavourful.
Don't stew too badly, because it's too bad to slice. Generally, chopsticks can easily penetrate the meat.
2. Don't cut the meat too small when changing the knife, the meat will shrink after being cooked.
3. The stew spices can also be wrapped in gauze, but I always think that the white gauze will taste weak, so I use a colander every time after the stew is finished.
