Don't Dare to Blow Top, But You Will Not be Disappointed [private Beef with Sauce]

Don't Dare to Blow Top, But You Will Not be Disappointed [private Beef with Sauce]

1. Wash beef tendon

2. Don't put oil in the pot and fry the salt, then add 10g pepper and fry it to get a fragrance, let cool for later

3. Massage the beef shank with your hands and marinate it with fried pepper and salt for 1-2 days.

4. Prepare marinated seasonings, various spices: two star anise, two grass fruit, one cold ginger, three bay leaves, two nutmeg, two angelica roots, cumin 10g, Chinese pepper 20g, light soy sauce 50g, dark soy sauce 50g, 30g dried yellow sauce, 15g sweet noodle sauce, 30g rock sugar, 750g old braised soup

5. The beef that has been marinated for at least one day, wash away the pepper and cut into large pieces, add cold water to the pot, add green onion and ginger cooking wine to a boil

6. After the pot is boiled, the foam

7. Place the spice bag, the drained dry yellow sauce and the sweet noodle sauce (the ratio is 2:1) in the pot, 50g light soy sauce, 50g dark soy sauce, and 30g rock sugar

8. Then add Lao Lu Tang (Private Lao Lu Tang, more than ten times in a year and a half in history)

9. Bring to a boil for 10 minutes, check the color depth, if the color is not dark enough, add some dark soy sauce

10. Add appropriate amount of salt. Because the previous seasoning and braised soup have a salty taste, you can taste it when you add it. Only taste the braised soup. The taste is a little heavier. You can add it later if it is insufficient. Remember to overdose.

11. Next, cook for 1 hour at low heat for the first time, then simmer for 1 hour after turning off the heat. Turn the heat to boil again and then low heat for 30 minutes. Turn off the heat again and simmer until it is naturally cool. During the second turn off, use chopsticks to easily pierce it through and mature. Soak the beef in the stewed soup overnight to taste. (The process is two boil and two stew)

12. This is marinated meat. The color is not too dark or light, and it is already delicious when eaten alone. If you like, you can add a soy sauce and chili juice to dipped in it, which is also a good choice

Tips:

Tips: 1. The beef tendon is better. The beef tendon is the best. The texture of the meat and the tendon is interlaced, the meat is delicate and the taste is the best. If you don’t have beef thigh, you can

2. The marinating time should not exceed three days, otherwise it will be too salty. The marinated meat is firm and not loose during the marinating process.

3. Regarding the proportion of spices, each company has its own practice. I like to have more cumin and peppercorns, and just a little bit for the others.

4. If there is no old braised soup, stir fry the spices with oil, add appropriate amount of broth (you can also use thick soup) and cook.

5. For the sauce of beef sauce, I choose sweet noodle sauce and dry yellow sauce, 2 servings of dry yellow sauce and 1 serving of sweet noodle sauce. If there is no Laolutang, this recipe can be increased appropriately.

6. Boil the beef twice, boil two, stew one soak, this method is delicious.