Secret Sauce Beef
by Sunshine Milk Tea
Favorite
Difficulty
Hard
Time
48h
Serving
2
1. Wash the beef tendon. (Beef shank must be used to make sauce beef, not other meats can be used instead)
2. Don't put oil in the pot, add 10 grams of peppercorns after heating up the salt, and fry it to get a fragrance. Let cool for later use.
3. Massage the beef shank with your hands and marinate it with fried pepper and salt for 1-2 days.
4. Prepare a spice packet (with star anise, grass fruit, ginger, bay leaf, cinnamon, cumin, pepper 20g)
5. The beef that has been marinated for at least one day is washed off the pepper and cut into large pieces, put in cold water, and boiled with green onion and ginger cooking wine.
6. Skim the froth after boiling.
7. Put the spice bag, dried yellow sauce and sweet noodle sauce, light soy sauce, dark soy sauce, rock sugar in the pot in turn
8. Then add Laolutang (Those who don't have Laolutang can use Tangbao instead. Laolutang is made with chicken skeleton, bobbin bones, and eel bones)
9. Bring to a boil for 10 minutes, check the color, if the color is not dark enough, add some dark soy sauce. Add the right amount of salt. (Because the previous seasoning and braised soup are salty, avoid excessive amounts when adding them)
10. Next, cook for 1 hour at low heat for the first time, then simmer for 1 hour after turning off the heat. Turn the heat to boil again and then low heat for 30 minutes. Turn off the heat again and simmer until it is naturally cool. During the second turn off, use chopsticks to easily pierce it through and mature. Soak the beef in the stewed soup overnight to taste. (Reminder: The process is two boil and two stew, you can't be lazy and omit it)
11. Fish out and let cool
12. Slice and plate
