Beef in Brown Sauce
Introduction:
"The sauce beef that my family must make every new year"
Production steps:
Step 1: cattle tendon 1kg, rinse under tap water
Step 2: prepare various condiments
Step 3: cut scallion, ginger and garlic
Step 4: dilute the dried soy sauce with 100ml water and stir
Step 5: Boil the beef with water in the pot, and blanch the beef to remove the blood foam and impurities
Step 6: wash the boiled beef in warm water
Step 7: in another pot, heat the water, add onion, ginger and garlic, bring to a boil, and then add beef
Step 8: add various stew seasonings in turn
Step 9: pour in the diluted soy sauce
Step 10: add salt to the pan and stir in soy sauce
Step 11: cover the pot, bring to a boil over high heat, and then simmer over low heat
Step 12: stewing beef tendons is time-consuming. Basically, I stew for one hour, turn off the heat and stew for 20 minutes, which takes two and a half hours
Step 13: put the stewed beef in the pot and soak it until cool. You can soak it for half a day
Step 14: take it out, put it in the basin, put it in the refrigerator and cut it as you like
Step 15: it's easier to cut the beef in the refrigerator. It's easy to scatter the beef just after it's out of the pot
Materials required:
Beef: 1.2kg
Large material: 3 pieces
Tsaoko: 2
Angelica dahurica: 1 tablet
Dry yellow sauce: 85g (diluted with 100ml water)
Nutmeg: 2
Fragrant leaves: 4 pieces
Cinnamon: 1 yuan
Cloves: 4
Tangerine peel: a little
Rock sugar: 25g
Chinese prickly ash: 2 teaspoons
Onion, ginger and garlic: right amount
Salt: right amount
Precautions: 1. Salt should be put in the soup, the stewed beef is just right, otherwise the beef has no taste. 2. Small fire stew can also not turn off the fire. 3. The stewed soup can be put in the fresh-keeping bag, frozen in the refrigerator, and taken out next time
Production difficulty: ordinary
Technology: Sauce
Production time: several hours
Taste: Maotai flavor
Beef in Brown Sauce
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