Home version of Yueshengzhai flavor "sauce beef, stewed mutton"

Home version of Yueshengzhai flavor "sauce beef, stewed mutton"

Introduction:

"Sauced beef" can be bought all over the country. I have eaten sauced beef from many places, but I think Beijing sauced beef and stewed mutton are delicious. Sauce meat, as the name suggests, is to use the sauce method to make, must use the old Beijing yellow sauce to be authentic, taste mellow. In many places, soy sauce soup is mixed with soy sauce and soy sauce. The color of the meat is very deep and the taste is not as good. Some of them have a strange smell! The spices used in soy sauce must be complete. In principle, the heavy flavor spices should be put less, the light flavor spices can be put more, and each kind of spices should be matched properly to reflect the special flavor of soy sauce beef. The most famous of the "sauced beef, roast mutton, stewed mutton" in old Beijing is the famous "Yueshengzhai". This shop has a history of hundreds of years. The difference is that in the process of sauce making, it strictly abides by the traditional use of soup blending and heat. The sauce beef produced by Yueshengzhai every day must be mixed with a certain amount of old soup. Moreover, the firepower and sauce making time must be enough. Spices use homemade ground spice powder, rather than the use of materials package, sauce out of the meat taste strange fragrance, far away you can smell the attractive aroma! In Beijing, the business of beef and mutton with soy sauce is generally operated by Hui masters, and the taste is special! Listen to the teacher Fu said, usually sauce beef to a little more star anise, and sauce mutton pepper to put more, other spices used to put the same. Due to the limited conditions of home production, we can only simplify everything, but the main raw materials must not be less, otherwise there will be no flavor of sauced beef, and the flavor characteristics of old Beijing will be lost! In fact, it is simple and important to soak the meat for a few hours before soy sauce, and the meat can't be blanched with boiling water, so the raw meat should be directly put into the pot, so that the meat will taste and ripen quickly. Today, according to the family's production method, to make this old Beijing style "sauce beef". Because I sauce a piece of beef and a piece of mutton at the same time, it is called "sauce beef, stewed mutton". The specific measures are as follows; "

Production steps:

Materials required:

Beef tendon: 1000 grams per piece

Leg of mutton: 300g per piece

Old soup: 600ml

Water: 2000ml

Star anise: 3 G

Cinnamon: 2G

Pepper: 2G

Fennel: 1g

Tsaoko: 1g

Clove: 0.5g

Shanru: 1 g

Amomum villosum: 1g

Cool ginger: 2G

Fragrant leaf: 1 piece

Nutmeg: 1g

Ginger: 40g

Scallion: 25g

Liubiju yellow sauce: 40g

Yellow rice wine: 30ml

Soy sauce: 15g

Salt: 10g

Chicken essence: 2G

Rock sugar: 25g

matters needing attention:

Production difficulty: ordinary

Technology: Sauce

Production time: several hours

Taste: salty and fresh