Ingredients: beef tendon meat, sweet noodle sauce, tofu milk, soybean paste, cooking wine, ginger, green onion, oyster sauce, light soy sauce, dark soy sauce, sugar, chicken essence, monosodium glutamate, five-spice cinnamon, angelica, dried chili, cumin, bay leaf, white button, Sichuan pepper, grass fruit, cloves, tangerine peel, star anise, yellow gardenia, salt, celery
The first step is to clean the beef first, and then soak it in a large basin with water for about 4 hours, and then soak all the blood water out to make the sauce beef so that there will be no meat smell, which is the first bubble.
The second step is to process some ingredients, cut the green onion into sections, pat the ginger, cut the celery into sections, add tofu and sweet noodle sauce, light soy sauce, high liquor, salt, sugar, five-spice powder, chicken essence to taste, plus spices star anise, Sichuan pepper, cumin, bay leaves and an appropriate amount of water and stir together, grasp these seasonings until even and set aside.
In the third step, drain the soaked beef and make a few cuts on the large meat pieces to marinate and absorb the flavor. The beef is then soaked in the prepared sauce, which is the second brew. Spread the sauce evenly on the surface of the beef so that it fully absorbs the sauce, then seal it in the refrigerator and open it again after 12 hours so that the flavor and texture of the sauce are balanced.
The fourth step, to make the flavor of the sauce beef, the above marinating is not enough, you need to put pepper, grass fruit, cloves, tangerine peel, star anise, cinnamon, angelica, dried chili, cumin, bay leaves, two yellow gardenias, these spices are crushed with a churner, and the shape of the material bag is packed with gauze.
The fifth step, boil the water, after the water is boiled, put in the prepared material bag and green onion and ginger, an appropriate amount of light soy sauce, dark soy sauce, oyster sauce to enhance the flavor, and then put in a little cooking wine and liquor to remove the smell, the liquor can increase the aroma of beef, and finally put salt, monosodium glutamate, chicken essence and five-spice powder, this step is very critical, we need to use "3 sauces", respectively, two spoons of soybean paste, two spoons of sweet noodle sauce, and 3 pieces of tofu, these three sauces represent different tastes, all of which are fermented, and together they can highlight the aroma of beef sauce.
The sixth step, continue to boil, melt the sauce into the soup, and then take out the beef that has been marinated for 12 hours, remove the previous ingredients, and then put it in the pot to stew, in order to avoid the situation that the cattle and sheep are hard and dry, when the pot is boiled, it must be boiled under the pot, and ensure that the soup overflows the beef and sheep, so that the taste and color of the stewed meat are consistent. After the water is boiled again, the blood foam is cleaned up.
Step 7: Continue to simmer for about 90 minutes, simmer over low heat throughout the whole process to avoid drying up the soup, and then add celery to add flavor. When the time is up, you can turn off the heat, but don't remove from the pan first, let the beef soak again until the soup cools, this is the third brew.
The eighth step, after it is cool, the sauce beef is ready, the color is red and shiny, the fragrance is overflowing, the beef has been stewed very soft, the chopsticks are inserted, the taste is particularly sufficient, and it can be eaten after cutting!