Beef in Brown Sauce

Beef in Brown Sauce

Introduction:

"I've been paying close attention to food for a long time. I like to learn my favorite dishes and cook them for my family. Today, I released the recipe for the first time. I'll teach you what you have to eat during the Chinese New Year. Don't drool!"

Production steps:

Step 1: the next day, mix half a bag of soy sauce with beer

Step 2: blanch the beef and take it out, then dip it into the sauce soup one by one

Step 3: prepare the seasoning. As shown in the picture, this is the ingredient of five Jin beef. It tastes good when it's made. (in fact, I don't have to put so much as I want. I can put whatever I have at home.)

Step 4: put the seasoning in the seasoning box and put it in the pot

Step 5: then add onion, ginger and garlic

Step 6: raw soy sauce, old soy sauce and yellow rice wine

The seventh step: add salt, sugar, soy sauce, soy sauce, yellow wine or Baijiu liquor. Pour in the right amount of water.

Step 8: cover well, then choose the bean kick tendon option and press it for 30 minutes. Don't worry about it when you get to the point. Let the gas in the pot run by itself and then open the lid. You can taste it. If it's not salty enough, you can add some salt. Then add some salt into the soup. After cooling, take out the meat, put it in the refrigerator, and then cut it into a plate when eating. It's delicious!

Step 9: breakfast for Yobao and Yobao's father in my family. With a bowl of rice porridge and pickles, it's delicious! The treat is also a good cold dish!

Materials required:

Beef tendon meat: about 5 jin

Zanthoxylum bungeanum: right amount

Large material: moderate amount

Cinnamon: moderate

Fragrant leaves: appropriate amount

Angelica dahurica: moderate amount

Tsaokuo: moderate amount

Meat button: right amount

White button: appropriate amount

Clove: right amount

Fennel: right amount

Chaotian pepper: right amount

Liubiju yellow sauce: half bag

Beer: moderate

Salt: right amount (the piece of salt I use)

Sugar: right amount

Soy sauce: moderate

Old style: moderate

Yellow rice wine: right amount

Precautions: 1. Generally, I like to use a piece of salt when I stew or cook. This time, I put nine spoons of salt (don't be surprised, I said the spoon is the small round plastic spoon in my seasoning box). 2. The beef must be made after soaking, so it's easy to stew. In addition, I used the same method to stew beef heart and leg, which are also very delicious! 3. Yellow sauce is essential, Put on the taste is wonderful! I use Liubiju, you can also change it into other you think delicious yellow sauce. 4. The ingredients are what you put at home, don't force too much. I think it's still delicious if you only put Chinese prickly ash, onion, ginger and garlic. In addition, Angelica dahurica shouldn't put too much, because its taste is too heavy, If you put too much, it will suppress the flavor of the beef itself. Finally, you can tell me what you think or what you think. We should learn from each other and strive to be a qualified Eater (HA HA)! My slogan is: I am a eater, I am proud of myself!!!!

Production difficulty: simple

Technology: Sauce

Production time: one hour

Taste: slightly spicy