1. I prefer to use beef brisket with tendons, which have a chewy texture. Those who like tenderness can choose fresh beef tenderloin and soak it in clean water for 1 hour to drain the blood. Before soaking, cut into pieces about 8-10 cm in size, don’t soak 2 kg of beef as a whole piece
2. Cut 2/3 scallion into sections, ginger into three or four slices, 1 head of garlic, all peeled and put in the pot, pour water and bring to a boil
3. After the water is boiled, put the beef in and boil it over high heat. After a while, there will be foam. Use a spoon to remove the foam and wait until the foam is almost ready. Cover and turn to medium heat and cook for 1 hour.
4. Take out the boiled beef and rinse with cold water. The main purpose is to prevent it from being too hot when you tear it by hand. Don't throw it away. Find another container and put it in. You have to use it later.
5.
Tear it~~~! This process is very cool~~! The tangy meaty smell is so cool~~! Every time I can't help eating while tearing it. Your fingers are hot when you tear it~o(∩_∩)o
It is best to put a large bowl of cold water next to it when tearing, and soak your fingers while tearing, otherwise it will really burn to death. Grab a bit of the torn beef and put it aside. If you don't use it to make sauced beef, it will have a magical effect later.
6. Put the torn beef into the pot, put five or six string peppers and pour 250ml of brewed soy sauce, which is about the amount of a paper cup. Add 2 tablespoons of sugar. Then pour a part of the previous beef broth into it, and the water level can be almost level with the beef and cook on high heat. After the water is boiled, turn to medium heat and cover for about 20 minutes. Don't collect the water too dry, you can stop it when it almost reaches the bottom. If you like spicy food, put some red chili peppers in before the last 5 minutes. Turn off the heat and taste the taste. You can add some soy sauce and sugar according to your personal taste. After adding the ingredients, heat it for three or four minutes.
7. The delicious sauce beef is ready, but it’s not over yet, continue to look down
8. The remaining broth is put in a casserole with the small portion of beef that was set aside before, and some white radish is cut. After the water boils, turn to low heat, cover and simmer for 30 minutes
9. Take out and cut some green onions in, season with salt and MSG. A bowl of delicious beef broth is ready
Tips:This beef sauce is more delicious to eat cold. Refrigerate it in the refrigerator for 1 week. Take it out and warm it up. It can be kept for another week. It’s better to finish it in half a month.
