Shredded beef with Korean sauce

Shredded beef with Korean sauce

Introduction:

"Sauced shredded beef is a dish that cuts the rump tip meat or tendon meat and the rump part of the beef into large pieces, cooked with soy sauce, and then torn or cut into thin silk according to the texture. This dish with soy sauce soup, salty taste, easy to store, suitable for home cooking. By the end of the 1800's, the first cooking method of adding soy sauce to meat cooking appeared. Since then, the cooking methods of boiling meat with water and then adding soy sauce to soup have become various. "

Production steps:

Step 1: clean the blood with cotton cloth. The beef was cut into 5cm in length and 5cm in thickness.

Step 2: clean the garlic, remove the pedicel of the sour pepper and clean it. Put water and beef into the pot, cook over high heat for about 3 minutes, until boiling, turn to medium heat, add onion and garlic, cook for about 30 minutes, then remove onion and garlic.

Step 3: after the meat is cooked, add soy sauce and sugar and cook for about 30 minutes until the soy sauce is half dried.

Step 4: add garlic into the sauce shredded beef, cook for about 10 minutes, add the pickled pepper, and cook for about 3 minutes. Tear the meat into 1cm thick and put it in a bowl. Put garlic and sour pepper on the side, and then pour in soy sauce.

Materials required:

Beef: 200g

Water: 600g

Scallion: 10g

Garlic: 50g

Soy sauce: 100g

Sugar: 24g

Hot pepper: 50g

Note: to wait until the beef cooked, then add soy sauce and sugar, so that the meat will not be old. This is my bride's Micro blog name "Korean cuisine king". I can also microblog! Ask me if you have any opinion or want to know. I'll get back to you in time.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: Maotai flavor