Beef with Soy Sauce
1.
Wash the beef shank and dry it, and pierce the hole with a bamboo stick to prevent the beef from shrinking too tightly during the cooking process
2.
Put the beef in a large bowl, add 10 grams of yellow sauce, 10 grams of Zhuhou sauce, Angelica dahurica, 30 ml of cooking wine, sugar and sliced green onion, ginger and garlic, and marinate overnight
3.
Add enough cold water to the boiling pot, put the marinated beef tendon and the soup into the water, and boil
4.
After boiling, turn to low heat, cook for 1 hour, remove and control dry, do not use water in the pot
5.
Wash the pot with heating water, the amount of water is about 2/3 of the meat, add light soy sauce, dark soy sauce, rock sugar and 20ml cooking wine
6.
Add the remaining Zhuhou sauce and yellow sauce to adjust the soup base
7.
Mix the required spices in the material bag and pour into the pot
8.
After boiled, turn to low heat and simmer for 1 hour, see the beef tendon can be easily pierced through with chopsticks
9.
If there is an oven, you can put the cast iron pot into the lower layer of the oven, 180 degrees, heating for 90 minutes, the beef shank can be easily pierced through with chopsticks
10.
Do not take out the marinated beef tendon in a hurry. It will taste better if it is soaked in the stewed soup for a few hours.
