[inner Mongolia] Five-spice Sauce Beef

Name: [inner Mongolia] Five-spice Sauce Beef
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Beef Shank; 100g Dry yellow sauce; 5g pepper; 5g Aniseed; 5g Cinnamon; 5g Bay leaf; 5g Cardamom; 5g Amomum; 5g clove; 5g Angelica dahurica; 2 pcs Tsaoko; 5g Fennel; Some Shimizu

by Dark blue millet porridge

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

For sauced beef, the most perfect choice is to choose money tendon meat for cooking. The cut beef slices are covered with the texture of beef tendon. A small amount of beef tendon in the muscle is yellow and transparent; the meat is firm and remains intact when it is sliced without looseness. The noodles are cut into a bean paste color; it tastes moderately salty, rich in sauce, crispy and refreshing, not hard or woody.
Sauce beef retains the multiple functions of beef to nourish qi, strengthen muscles and bones, nourish the spleen and stomach, and can improve the body's disease resistance. It is suitable for people with weak muscles and bones, yellow face and dizziness, shortness of breath and physical weakness, and anemia.
The beef with sauce is rich in flavor and rich in taste, and is often cut into slices and eaten as an appetizer. Eating beef with sauce in winter also has the effect of warming the stomach and dispelling the cold, which is one of the best products for tonic in winter. "

[inner Mongolia] Five-spice Sauce Beef

1. Prepare spices;

[inner Mongolia] Five-spice Sauce Beef recipe

2. Put the spices into the grinding cup of the blender and beat them into powder;

3. Yellow sauce water: Put the dry yellow sauce in a large basin, pour in water, and the amount of water is the amount needed for the beef stew. Stir to dilute the yellow sauce and dissolve in water to dissolve all the yellow sauce.

4. Soak beef tendon in water for one or two hours, soak in bleeding water, wash thoroughly, and cut into large pieces;

5. Boil the yellow sauce water on high heat, add beef tendon pieces after boiling, pour in seasoning powder, and stir well;

6. After the water boils again, remove the froth and cook for about 3 hours at 800 watts in the hot pot of the induction cooker;

7. Turn the meat several times during the stewing process until the beef is reduced to half of its original size.

8. After turning off the heat, the beef is still in the pot, let it cool and put it in the refrigerator overnight;

9. Slice and eat!

Tips:
Use yellow sauce instead of soy sauce and salt. The ratio of beef to yellow sauce is about 10:1. If the mouth is heavier, you can increase the amount of yellow sauce.