Name: Professional Beef Sauce
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 catties Tendons meat; Some shallot; Some ginger; 3 catties water; 30g crystal sugar; 50g Soy sauce; 100g Cooking Wine; Some salt; Some star anise; Some pepper; Some Cinnamon; Some Bay leaf; Some Tsaoko; Some Tangerine peel; Some Shanxi; Some nutmeg; Some Cardamom; Some Fennel

Professional Beef Sauce

1. Put the beef shank in a pot of cold water, bring to a boil over medium and low heat, keep boiling for about 2 minutes;

2. Remove the beef and rinse it with non-hot hot water;

3. In a separate pot, add about 3 kg of cold water, add all the ingredients and spices: green onion, ginger, star anise, pepper, cinnamon, bay leaves, grass fruit (add a few more), tangerine peel, sand ginger, mountain glutinous rice, nutmeg, Bring cardamom and cumin to a boil over high heat.

4. Add the blanched beef.

5. Add cooking wine, add a little more;

6. Add light soy sauce;

7. Add soy sauce, adjust the component according to the color.

8. Add rock sugar

9. Add appropriate amount of salt;

10. After the high heat is boiled, turn to low heat, cover the pot and simmer for 30 minutes, turn off the heat, and simmer for 30 minutes;

11. Turn on low heat again, simmer for 30 minutes after boiling, check with chopsticks: it can be pierced through, about 7 mature, turn off the heat and simmer until cool.

12. Take out the beef and put it in a suitable container;

13. Soak in the filtered raw juice, put it in the refrigerator and keep it tightly sealed overnight.

14. Take out the beef slices, and store the rest in another container for refrigeration; the beef broth is sealed and frozen, and it will be used next time as "old soup".

Tips:
1. It is best to use beef tendon, with a layer of membrane on the outside to ensure that it will not be stewed loosely;
2, 3 catties of water sauce 1 to 2 catties of beef, is a more appropriate ratio;
3. Try to use assorted spices as much as possible, and put a few more grass fruits, which are especially matched with beef. If you don’t have so many spices, you can go to the farmer’s market and let small vendors prepare a copy on the spot, and the price is not expensive;
4. Beef should not be overcooked. Cook until 7 or 8 is mature, and then simmer until the water is cool. If it is too ripe, the taste is not good;
5. Adjust the amount of salt according to your own taste, let it be smaller, low salt is healthier;
6. The reuse of "old soup" is to add water and various seasonings appropriately.