Sauce-flavored Stewed Beef Health
1.
Prepare the ingredients in the picture. One piece of Niu Jianzi is about 600 grams, three green onions are removed, and the amount of pepper and ginger is appropriate
2.
Put Niu Jianzi into the pot in cold water, add ginger, spring onion, pepper, and a spoonful of cooking wine to boil, rinse and set aside
3.
Brine ingredients: ginger, star anise, cinnamon, bay leaf, dried chili, pepper, clove, cinnamon
4.
Put the above ingredients into the pressure cooker
5.
Add appropriate amount of light soy sauce, dark soy sauce, salt, brine juice, and sesame oil to make brine
6.
Put the blanched Niu Jianzi on the lid, place the pressure cooker on the gas stove and boil the water, turn to a low heat and continue to cook for 20 minutes. After cooking, continue to soak in the pot for one night
7.
After removing it, let the water dry
8.
Slice plate, finished picture
Tips:
1. If the Niu Jianzi weighs more than 500 grams, it is recommended to cut into small pieces, so that it will be easier to taste after being cooked
2. After cooking, it is best to soak in the pot overnight. After removing it, you must let the water dry before slicing. It tastes better without water.
3. The boiled soup can be reused and used to cook noodles that taste great
4. For the choice of brine juice, the more common brands are Lee Kum Kee, Haitian, and Chubang, which are all good.
