Secret Sauce Beef---a Must-have Dish for The Festive Table
1.
Prepare all ingredients
2.
Put the juicy seasoning together, add 20 grams of cooking wine, and mix well
3.
Soak the beef for more than 12 hours, fully soak the blood water, and finally, add 30 grams of cooking wine, and soak for another 2 hours
4.
Take it out, drain it, and damp it with a kitchen paper towel
5.
Use bamboo sticks to make more holes on both sides
6.
So that it tastes better when marinated
7.
Put the beef in the pot, pour the adjusted sauce on it, fully grasp it with your hands, and massage the beef
8.
Put it in the refrigerator freezer and marinate for 24 hours. During this period, turn it a few times. This is already marinated beef for 24 hours.
9.
Pour cold water into the pot, put the marinated beef in cold water (do not pour the marinated beef soup), wait for the pot to boil, continue to fry for 20 minutes
10.
After taking it out, let it cool completely
11.
After that, thoroughly peel off the outer fascia. If you have time, put it in the refrigerator for about an hour.
12.
The beef is a bit big, so when you eat it, you have to cut it into slices. I cut a knife in the middle, which saves fire and time, and it is delicious
13.
Put rock sugar in the small pot and fry it
14.
Put the marinated meat sauce, seasoning, and the freshly fried sugar into the pot, let the sauce cover the beef, and add cold water (or beer), after the high heat is turned on, turn to low heat, and simmer slowly for 1.5 hours Around (the beef has been cut into small pieces)
15.
Then, add salt and simmer for about 30-40 minutes. Finally, prick it with chopsticks. If it can move, it will be cooked. Otherwise, simmer it.
16.
After being cooked, soak it in a pot and let it cool thoroughly. Wrap it in a fresh-keeping bag and put it in the freezer. If you eat it at night, put it in the refrigerator in the morning, and you can eat it at night. It is most suitable for your friends from 9 to 5.
Tips:
Warm reminder of silk scarf: A>: Take out the beef key and let it cool thoroughly before proceeding to the next step. The reason is that the beef is not easy to be broken when slicing, and it is neat. It is best to refrigerate before cutting. B>: If you don't like chili, you can leave it alone. C>: The orange peel and hawthorn are used to make the beef soften faster, save fire, and taste delicious. D>: The dried yellow sauce and fermented bean curd make the beef brighter. E>: If you don't have so much time, you can use an electric pressure cooker, and you don't need to put too much water in Part 14. F>: When cutting beef, it is best to cut it on top (so that it will not jam teeth when eating). G>: If you keep the old soup, remove the beef, strain off the residue, boil the soup on fire, let it cool thoroughly, put it in the container to the freezer, and use it next time.
