Spicy Beef Sauce
1.
Soak the soybeans in clear water one night in advance. If you find it troublesome, you can go to the vegetable market to sell the seasonings and buy them. They have already been soaked. . .
2.
It’s best to soak the beef in clean water for two to three hours, so that the blood will be thoroughly washed out.
3.
Boil the soybeans first. When cooking, put one or two star anises and a little salt. Just cook them. Drain the water and set aside. . .
4.
After preparing the minced ginger and garlic, chop them finely, and cut the dried chili into small sections for later use. What I want to say is that if you can't eat chili, don't put it spicy. .
5.
Remove the fascia from the beef and cut it into larger pieces. Be careful not to get it. This time I cut my hand.
6.
Stir-fry sesame seeds
7.
Put the peanuts in the pan with cold oil, and usually they will be fried until they are half cooked, and they will be crispy when they are cold. The red coat is removed and set aside. . .
8.
Put oil in the pot. Because it is for making sauce, put more oil and add spices: cinnamon, bay leaf, star anise, cumin, sanna, and Chinese pepper. These vegetable markets sell seasonings. They are fried slowly. I will take about seven or eight minutes. . .
9.
For a better taste, use a colander to remove the spices in the oil, then pour in beef cubes and fry them slowly over low heat.
10.
In the process of deep-frying beef, there will be a lot of foam at the beginning because of more water vapor. .
11.
Prepare the three kinds of sauces you need: soybean paste, sweet noodle sauce, and bean paste. The ratio of the three sauces is 1:1:1. About a catty and a half of beef, about two and a half tablespoons are used. Anyway, it is not certain. , It’s okay for you to decide which one is a little bit more according to your own preferences. . .
12.
When the frying is almost done, the steam will fry slowly, and the oil will become clear. I personally always like to eat a bit more dry taste, so it will take longer to fry, you can see for yourself
13.
Add the minced ginger and garlic, and slowly fry the chopped green onion until fragrant
14.
Put in the prepared bean drum, rock sugar, dried chili, continue to pour the prepared three kinds of sauces, stir fry evenly
15.
Until the oil turns deep red, pour in soybeans, add some thirteen spices, cooking wine and pepper powder, turn on the lowest heat, and simmer slowly
16.
Many people don't know what thirteen incense is, this is it. . .
17.
I have boiled it for about 20-30 minutes, and I have to stir-fry without interruption in the middle. If it is sticky on the other side, it will fall short.
18.
Pour the ground peanuts and sesame seeds that have just been prepared before starting the pan, and mix well
19.
When I was just finished, my brother just came back and asked me what I did. The room was full of fragrance, and he said that he could eat several bowls of bibimbap. . .
20.
Bibimbap is ok, all-match sauce. . .
21.
You can put it in an oil-free and water-free bottle, put it in the refrigerator and enjoy it slowly. Because there is more oil, it will take a long time to store it. . .
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