Beef with Sauce

Name: Beef with Sauce
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2500g beef; 2 tablespoons Yellow sauce; 2 small pieces Cinnamon; 3 pcs star anise; 2 pcs Amomum; 1 piece ginger; 2 pcs Bai Kou; Some Braised Soy Sauce; Some salt; A tree very light blue; Some Green garlic leaves; Some Balsamic vinegar; Some Soy sauce

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

This sauce beef is boiled with soybean paste, so it has a slight sauce aroma. If you want a richer sauce, you can increase the amount of yellow sauce, and the cooked beef should be soaked in the soup for several hours. The taste in the soup is better absorbed into the meat. Choose the part of beef as you like. It doesn't have to be beef tendons. My family likes to eat tendons, so I buy them together with beef tendons and brisket, divide them into large pieces, and cook them in a pot of cold water. After the water is boiled, skim off the surface foam, and then slowly simmer the seasoning. In addition, there are some soybean residues in the yellow sauce. It is best to stir the sauce with water to filter out the bean dregs, so that the bean dregs will not be left at the bottom of the pot when it is simmered on a low heat. "

Beef with Sauce

1. Cut beef into large pieces and clean

2. Put it in a pot of cold water and boil on high heat, then skim the foam

3. The peel, star anise, amomum, ginger, and white kou are ready, and other seasonings can also be added according to taste

4. Distribute the seasoning evenly in the meat pot, cover the pot and simmer for 1 hour on low heat

5. Scoop the yellow sauce into the bowl

6. Add appropriate amount of water to boil, set aside

7. The beef has been boiled for an hour, you can use a sieve to filter the yellow sauce soup into the pot

8. Then pour in the right amount of braised soy sauce. If you like the darker color, you can pour more. If you like the lighter color, you can pour less

9. Sprinkle a little bit of salt again, the amount depends on your taste, I personally suggest you can sprinkle more, the stew needs to be more delicious

10. Continue to cover the pot, simmer and simmer until the meat can be easily passed through with chopsticks, and it is ready to be out of the pot. The beef can be soaked in the soup for two hours or longer, which can absorb part of the flavor in the soup

11. Keep in bags after cooling, and eat in the refrigerator after refrigerating

12. Take an appropriate amount of beef and cut into thin slices, do not cut along the shredded meat, or it will stuff your teeth easily

13. Prepare chopped green onion, ginger, and green garlic

14. Put it in a bowl, then pour light soy sauce, balsamic vinegar, and mix well

15. Can be eaten directly

16. Heavy mouth, can be eaten with dipping sauce

Tips:
The beef is simmered over a low heat, and the chopsticks can be inserted through. After the yellow sauce is over, the sauce must be filtered out, otherwise it will be easy to paste; the seasoning and dipping materials can be adjusted according to the taste. Don't pour out the broth. After filtering out the seasoning residue, place it in a bowl or a fresh-keeping bag to shape it, put it in the refrigerator, and keep it in the refrigerator. You can continue to use it next time. This is the so-called old soup.