Beef with Sauce

Name: Beef with Sauce
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 large piece Beef Shank; 2 spoons Doubanjiang; 1 piece ginger; 3 pieces Shallots; 4 garlic; 3 slices Bay leaf; 2 pcs star anise; 1 piece Tsaoko; 3 pieces Guizhi; 3 slices Shanna; 1 Cinnamon; 3 pcs chili; a little pepper; a little Fennel; 1g White pepper; 4 spoons Soy sauce; a little salt

by Bean Emperor Boiled

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

Today’s food recommendation is a "spiced beef", which is a very popular stewed dish. Especially in the summer, it can be said to be a very popular delicacy, and its taste is elastic and meaty. The bitter taste is full of flavor and the more you chew, the more fragrant it becomes. Three or five friends take the bite to the beach and listen to the waves. Drinking a cold beer and chatting about life gossip with soy sauce and boasting that the past is so uncomfortable!
How to cook and stew delicious beef at home and save time. That is to use a pressure cooker. A good pressure cooker can not only help you cook but also make a variety of delicious foods, such as the Supor stainless steel ball kettle Fresh Breath 100 fast electric pressure cooker I used. One-pot double-gut meals are separated without flavour, and the one-key function is convenient and trouble-free.

Beef with Sauce

1. Buy beef shank, wash it, soak it in water for half an hour to remove blood

2. The spices are ready, you can put them in a cotton bag if you find it troublesome

3. Doubanjiang is the soul taste of Sichuan beef sauce. In addition, the onion, ginger, and garlic are necessary to remove the fishy flavor.

4. After the beef is soaked in water to remove the blood, take a needle to make many small holes in the beef to make the beef marinated.

5. Heat oil in a pan to dry the ginger, then add garlic cloves and sauté

6. After sauteing, pour in the bean paste and fry the red oil and taste, add water and spices

7. Add the light soy sauce, salt, pepper, and green onions for the seasoning, and simmer for half an hour on low heat. To release all the flavor of the spice

8. Let the brine cool, filter out the spices, pour it into a stainless steel ball kettle and pressure cooker and soak the beef tendon in the marinade for three hours or overnight. Let the taste be fully absorbed