1. First wash the meat with clean water, poke some eyes on the meat with chopsticks to facilitate bleeding and taste; put a little onion, ginger, aniseed, and cooking wine in a little, put the meat in cold water, and take out the meat after it opens. ；
2. Put the blanched beef into the pot, and pour the pure water into the beef before it is better; add the shallots, ginger slices, aniseed, dark soy sauce, light soy sauce, rock sugar, dry yellow sauce, and turn the heat to low after the water is boiled. Simmer for 2 hours. During this time, when the soup reaches the meat-like position, turn it over to make the meat taste better; when the sauce is thick, the beef can be easily pierced with chopsticks to get out of the pot;
3. Take out the meat and soup into the box and put it in the refrigerator for 24 hours, then take it out and slice it, ready to eat
4. Marinated quail eggs are not made together. There is another recipe for making Marinated Eggs.
5. perfect match!
Tips:The marinade can be poured out in a hurry, and it will become old stewed. Next time, put the old stewed in the sauce to add more mellow sauce
