Name: 【sauce Beef】———— Put More Mysterious Spices
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some tendon of cow; Some Soy sauce; Some Sweet noodle sauce; Some Fennel; Some clove; Some star anise; Some Cinnamon; Some ginger; Some Dried pepper; Some salt

【sauce Beef】———— Put More Mysterious Spices

by Heart clear as water and pale as clouds

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

[Private secrets of delicious beef sauce]
1. The secret to my delicious beef sauce is the cloves and sweet noodle sauce.
2. Putting cloves is one of the secrets. I really think that the two meats that go best with cloves are beef and duck. But don't put too much cloves, just put two cloves on two beef tendons, too much will affect the taste. I personally put more caution in cooking spices. Because more spices are used, it affects the umami taste of the ingredients themselves.
3. Use a toothpick to pierce the small eyes of the beef tendon. Make sure to pierce it deeper, and then marinate the beef tendon for 48 hours before marinating. The beef tendon tastes more fragrant and more delicious. This is also a little cheat of mine.
4. Because this pot of stewed meat soup is finally used to make cold noodles, I don’t add much salt. It’s just right. The beef is flavorful, but the soup is not salty. If you like stewed beef with strong spices, You can add more, but I feel that more spices will affect the ingredients. "

【sauce Beef】———— Put More Mysterious Spices

1. Use a toothpick to make a small hole in the beef tendon, making sure to make it deeper.

2. Put salt, peppercorns, and light soy sauce on the processed beef tendon and marinate for 48 hours.

3. After the beef tendon is marinated, put cold water into the pot and cook.

4. Pour out the boiling beef water and remove the beef for later use.

5. Prepare spices: star anise, cinnamon, anise, cloves, sweet noodle sauce, soy sauce, light soy sauce

6. Put 2 spoons of dry yellow sauce in the pot in turn

7. A spoonful of sweet noodle sauce

8. Add spices, star anise, cinnamon in turn

9. Two cloves

10. Fennel

11. Then add a bowl of old stewed soup (private old stewed soup, which has been stewed many times, you can add it if you don’t have it)

12. Add the water overwhelmed to the beef, taste the taste, add 2 tablespoons of salt, because the previous seasoning and braised soup are salty, the beef itself has a salty taste after marinating.

13. Put it into the pressure cooker and adjust to the soup button.

14. After the marinade, you can continue to soak it in the marinade to make it more delicious, but the marinade that I have marinated will taste very good after it is good. You can choose whether you need to infuse it according to your taste.

15. When you eat it, you can make it into a dry dish, dipped in it or mix it with a chili sauce.

Tips:
1. Putting small eyes on beef with a toothpick has two functions. First, it is easier to boil the blood in the beef tendon during the beef blanching process, and secondly, it is more delicious during the marinating process.

2. The stewed beef tendon is soaked in the stewed soup to let the beef taste, and the cooled beef is better to cut

3. The veal tendon is best if the beef is marinated. The texture of the meat is distinct and the meat is delicate.

4. When braising the beef, it must be marinated for a good taste, and the meat after marinating is firm and not loose.