Sauce beef

2025-02-15 02:59:13 1290

The methods of making braised pork vary from family to family, and each family has their own preferences for different flavors. Some methods have a lot of seasonings, but I still prefer the braised pork method with only a few seasonings. Moreover, the aged soup is also crucial, as the aged soup at home has been around for several years. The beef flavored even more with the addition of aged sauce.

Details of ingredients

Cow tendon1000 grams
Sichuan Pepper Granules10 grams
Fennel15 grams
salt10 grams
Light soy sauce3 tablespoons
Huangjiang3 tablespoons
ginger10 grams
Scallion15 grams
Cooking wine3 tablespoons
Rock sugar10 grams
Dried chili peppers2 grams
Old soup400 grams

Technique

difficultybeginner
workmanshipsauce
tasteSauce aroma
timeThree hours

Steps to make Sauce beef

1. Prepare materials.
2. Soak the entire fresh beef tendon purchased in cold water for 12 hours, change the water several times, and fully soak the blood.
3. Put Sichuan peppercorns, fennel, and salt into a wok and stir fry over low heat until fragrant. The ratio of fennel to Sichuan pepper is 2:1.
4. Drain the soaked cow tendons.
5. Stir fry fragrant Sichuan peppercorns and salt while hot, rub them onto the beef that has been dried, and repeat the process. Marinate for 48 hours.
6. Remove the old soup and thaw it.
7. Rinse the marinated cow tendon with clean water and place it in a pressure cooker. Make a bag of Sichuan pepper and fennel with gauze and put it in.
8. Add scallion slices, ginger slices, and dried chili peppers.
9. Add the old soup and rock sugar.
10. Heat the water until it has not covered the meat noodles, then add soy sauce, soy sauce, and cooking wine. Cover the pressure cooker and cook for 25 minutes.
11. The seasoned beef tendon does not need to be taken out immediately, soaking for 4 hours will enhance its flavor.
12. Remove the beef tendon meat, drain and let it cool, then cut it into thin slices and serve on a plate.