Beef with Sauce

Beef with Sauce

1. Beef tendon is the top grade for making sauced beef

2. Choose those with internal ribs. tendon of cow

3. Pepper, star anise, tangerine peel, bay leaves, longan can make the fragrance more intense.

4. Only need fermented bean curd juice

5. Put the beef that has been simmered into the pressure cooker, and add the onion, ginger, garlic, soybean paste, fermented bean curd juice, salt, cooking wine, sugar, soy sauce, pepper, star anise, tangerine peel and other seasonings at the same time.

6. The electric pressure cooker is adjusted to the beef and mutton stall, and the taste is moderate.

7. After out of the pan, the seasonings are taken out, soaked for three hours, and stored in the refrigerator for better effect.

8. After the slices are put on the plate, they can be topped with boiled beef juice.

Tips:

If there is no cooking wine, white wine can be used instead.