Family Edition Beef

Name: Family Edition Beef
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Beef Shank; Some salt; 10g shallot; 2 bags Braised Pork Package; 10g ginger; 3 tablespoons Dry yellow sauce; 2 cloves garlic; 2 tbsp Cooking Wine; 2 tbsp Soy sauce; 1 tbsp Sugar; 1 teaspoon White pepper

by Winter Solstice 2467

4.6 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

2

Eating beef in autumn and winter has the effect of warming the stomach. It is a good food for autumn and winter. Beef is rich in protein and its amino acid composition is closer to human body needs than pork. It can improve the body's disease resistance. It is particularly suitable for supplementing blood loss and repairing tissues.
Beef with sauce is rich in flavor and rich in taste, and is often eaten as an appetizer. Eating sauce beef in autumn and winter also has the effect of warming the stomach and repelling the cold. Everyone likes the delicious sauce beef. However, there are many seasonings and complicated methods. Everyone is discouraged. Now I will teach you a simple home version of the sauce beef. Let you take a look Yes, the taste is not inferior to the taste of the sauce beef made in the restaurant

Family Edition Beef

1. Soak the beef tendon in clean water for 3 hours. Change the water twice during the period to soak the blood. If the beef is larger, divide it into smaller pieces.

2. Add water to the pot, add the beef under cold water, add 2 slices of ginger, 1 tablespoon of cooking wine

3. Bring to a boil, skim off the froth, cook for 15 minutes, blanch the beef thoroughly

4. Mix the dried yellow sauce with water to fully mix and dilute, slice the ginger, cut the green onions, and smash the garlic. Prepare two packs of stewed pork buns. Seasonings such as ingredients, peppercorns, etc., make yourself at home the amount that is not easy to use, and buy ready-made is the most trouble-free)

5. Add water to the pot, add the stewed pork buns, green onion, ginger and garlic, cooking wine, white pepper, soy sauce, sugar, and dry yellow sauce. The residue left in the dry yellow sauce is discarded. Add salt to adjust the saltiness

6. Bring the miso soup to a boil, add beef, bring to a boil on high heat, cover the pot and turn to low heat and cook for 1 hour

7. When the time is up, turn off the heat and simmer for 1 hour, then boil, simmer for half an hour on low heat, turn off the heat and simmer for 30 minutes, cool and soak in the soup overnight, and then cut into thin slices the next day Served

Tips:
1. Choose Niu Jianzi for beef
2. Dry yellow sauce is indispensable. Adding dry yellow sauce can increase the color and make the cooked beef have a sauce flavor.
3. After boiling, use a small fire sauce to make the sauce for a long time
4. After the sauce is complete, soak the beef overnight to make the beef more delicious
5. When slicing, cut into thin slices against the direction of the shredded meat fiber