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

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.