Beef in Brown Sauce

Beef in Brown Sauce

Introduction:

"It's best, Niu Huajian."

Production steps:

Step 1: the tendon flies into the water.

Step 2: open the fire in the pan, add the oil, stir fry the sauce, turn it into sauce, add the broth, add the spice bag and various seasonings.

Step 3: bring the beef to a boil in high heat, simmer it in low heat for 5 hours, soak it for 5 hours, take it out to cool, and bring the sauce soup to a boil again. Otherwise, it will turn sour easily.

Step 4: sliced beef plate, coriander embellishment, point sesame oil, beautiful color.

Step 5: the sauce is rich in flavor and the finished product is bright in color.

Materials required:

Beef tendon: moderate amount

Coriander: moderate

Sesame oil: appropriate amount

Dry yellow sauce: right amount

Angelica dahurica: moderate amount

Fragrant leaves: appropriate amount

Zanthoxylum bungeanum: right amount

Large material: moderate amount

Salt: right amount

Chicken essence: appropriate amount

MSG: right amount

Oyster sauce: right amount

Cooking wine: moderate

Soy sauce: moderate

Sufu: moderate amount

Note: sauce soup, the more you use, the more fragrant. If you don't use it often, boil it once every 3 days. To prevent bacteria from multiplying.

Production difficulty: Advanced

Technology: Sauce

Production time: several hours

Taste: Maotai flavor