1. Two catties of beef.
2. Ingredients required.
3. A packet of Wang Shouyi stewed meat.
4. Cut beef into pieces, soak in clean water, soak to remove blood, remove and set aside.
5. Boil a pot of boiling water, put the beef into the boil, skim off the blood, remove the beef and soak in cold water.
6. Heat a wok, add oil to heat, add a spoonful of sweet noodle sauce and a spoonful of bean paste, and stir fry for a fragrance.
7. Pour in water and bring to a boil.
8. Strain the miso soup directly into the pressure cooker with a slotted spoon to remove the sauce residue and become a cooked sauce. (It can also be unfiltered)
9. Put the beef soaked in cold water into the pressure cooker. The water should be soaked in the beef. Add the green onion, smash the ginger, and add the star anise, cinnamon, pepper, cooking wine, soy sauce, and dark soy sauce together. Press the valve to boil, 50 minutes after boiling, it depends on the taste.
10. Remove the beef, let it cool, wrap it in plastic wrap, and keep it in the refrigerator overnight.
11. Find out the horizontal lines of beef, neatly arranged one by one. As shown
12. Do not cut the shredded pork, cut the shredded pork. Such dry sauce beef can be cut very thinly. Put the cut beef into a plate, and pour the cold beef broth and scoop juice on the cut beef slices.
13. The sauce is red in color and the mellow sauce beef is done!
Tips:Whispers:
1. Beef must be soaked in water to remove blood
2. The blanched beef must be blanched in cold water
3. Cooked beef must be cooled before cutting, or it is not easy to chop
4. When cutting beef with sauce, you must cut it upside down. There is a saying: "cut the beef horizontally and cut the chicken along the way", hehe
5. Boil the beef soup, filter it, save it and freeze it in the refrigerator, you can take it out every time you make sauce beef, make it a few more times, and it will become the legendary old soup!
