Korean sauce beef

Korean sauce beef

Introduction:

Production steps:

Step 1: put the beef in the casserole with cold water, bring to a boil, remove the blood foam, add salt, onion, dried pepper, green onion and black pepper, and cook for 20 minutes.

Step 2: when the soup turns white, prick the beef with chopsticks. If there is no blood oozing, you can take out the beef and filter the soup.

Step 3: put the sauced beef, soy sauce and beef soup into another pot, cover the pot and cook for 10 minutes, turn off the heat, leave the lid on, and simmer until the soup is cool.

Step 4: after the meat is cold, put the juice into the fresh-keeping box and refrigerate it in the refrigerator. When eating, tear it into strips by hand and pour on the gravy.

Materials required:

Lean beef: 500g

Garlic: 5

Onion: half

Dried pepper: 2

Scallion: 1

Black pepper: right amount

Salt: right amount

Soy sauce: right amount

Note: tender beef, less time to cook!

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: Original