Zhao's Private Beef Sauce
1.
Prepare the five spices. The sauced beef is called five-spice sauced beef because there are five kinds of spices: star anise, cinnamon, bay leaf, cumin, and Angelica dahurica. I added another peppercorns myself. If there is more at home, you can add it, but the amount should not be too large, or it will taste like traditional Chinese medicine.
2.
Yingkou Dianjiang is the best Dianjiang I have ever tasted. Of course, you can also use other soybean paste instead. But there must be.
3.
Then process the beef. . Generally soaking in water for an hour or longer will help remove blood. . Then use the pliers to stab the flesh in the most violent way, looking for the pleasure of assassination. . Helps make the meat more breathable and easier to taste.
4.
Then there is blanching water. Put the beef in a pot with cold water and heat it up.
5.
Next, make brine. Pick up the pot and pour in good water (if there is mineral water, then mineral water, if not, just boil it). Bring the fire to a boil. During this time, add the cooking wine and seafood soy sauce, add the spices, add the green onion, ginger, rock sugar, dark soy sauce, and then add a little Yingkou miso, a red cube. These two things contribute to the mellow aroma and color of the brine. Finally until boiling.
6.
Then put the beef in the other pot into the brine. The smaller the temperature difference between the two pots, the better. Wait until it boils. Go to small fire. Boil for two hours.
7.
Wait quietly for the water to boil.
8.
Turn to low heat after boiling. Watching a variety show or a movie quietly. Remember to turn off the fire after two hours. Then let the meat soak in the soup until the soup becomes cold. In this process, the meat will taste deeper and more thorough.
9.
After the meat is fished out. Sterilize the soup. Then filter. This is an old soup. Seal with plastic wrap and put it in the refrigerator. You can use any soup noodles or brine in the future. Good restaurants are all century-old soups, and we can also make an endless loop of old soups ourselves. If you are willing to toss, continue to use this method in the future to keep the old soup forever.
Tips:
Tips:\n1 Seriously pierce more holes with the pliers on the body. \n2 Zoom in on the sauce and red square. It is a confidential formula. \n3 The amount of spices should not be too much. Easily smell of Chinese medicine. \n4 Soaking overnight will help the taste.
