Jia's Private Kitchen-sauce Beef
1.
Wash beef tendon
2.
Prepare accessories, slice ginger, cut green onion into sections
3.
Put it in a saucepan, add beef shank and boil
4.
After the beef changes color, take it out and rinse off the floating powder with cold water, and drain the water
5.
Put the blanched beef shank into the Adi pot, add scallions, ginger slices, star anise, ginkgo, cinnamon, a spoonful of refined salt, and a little pepper powder
6.
Add a tablespoon of dark soy sauce, 50ml Donggu Yipin fresh soy sauce, add water to froth the beef
7.
Cover the pot and keep the pressure in the optional menu function for 20 minutes
8.
After the pressure of the Adi pot is completely deflated naturally, pour out the soup and meat together, and let stand for 6 hours
9.
Then remove it and cover it with plastic wrap to prevent it from air-drying. When eating, slice it and put it on a plate.
10.
It's delicious with beer
11.
Finished picture
Tips:
1. The beef tendon is firm in quality, evenly distributed in beef tendon, and it is very chewy. It is the best choice for sauced beef
2. Let the beef stand for 6 hours after it is out of the pot to allow the beef to fully absorb the taste of the soup and taste more mellow
