Grandma's secret ingredient for sauced beef is soft and flavorful, and it can be eaten directly after slicing

In winter, everything enters the state of recuperation and collection, the weather is cold, the yin is prosperous and the yang is declining, which is the best season for nourishment.

Today, I will share grandma's signature sauce beef, the secret ingredients, soft and flavorful, not stuffed teeth, after slicing, you can eat it directly.

The money tendon I bought is the tendon meat of the cow's front leg, and it is also the most expensive piece of meat on the cow, and there are only two pieces of meat for a cow, which is more expensive than ordinary beef tendon meat. The tendon is a tendon wrapped in the flesh, and the tendon contains meat, and after being cut, it crisscrosses each other, and the taste is excellent. The money tendon used to make sauce beef is 100 times more delicious than ordinary tendon meat, and the meat is refreshing and sweet.

Beef in secret sauce

Main ingredient: money tendon

Detailed production steps

1. Don't stew the beef tendon directly in the pot, soak it in salt water for more than an hour, and replace the brine 1-2 times during the period, which can be soaked in blood water.

2. Prepare green onions, ginger slices, star anise, cinnamon, dried chilies, rock sugar, bay leaves, fennel, and angelica.

3. After the beef tendon is soaked in salted water, blanch it in a pot under cold water, which is a key step to remove blood and impurities from the beef. When blanching, put a little cooking wine to remove the smell.

4. Put the blanched beef tendon into the rice cooker, and at the same time put in the prepared green onion segments, ginger slices, star anise, cinnamon, dried chili peppers, rock sugar, bay leaves, fennel, and angelica.

5. Then add cooking wine, light soy sauce, dark soy sauce, salt and sugar. Grandma said that the key to the deliciousness of the sauce beef is this spoonful of soybean paste, add some of it The sauce is fragrant, delicious and flavorful, you might as well try it. (Put more soy sauce).

6. Add water to the rice cooker, just don't cover the beef, press the soup button, and you'll be ready to go after 2 hours. The soup key in my house is 2 hours, and you can choose according to the function of your own rice cooker.

The cooked sauce beef is fluffy and flavorful, and can be eaten directly after slicing, without additional seasoning.

The beef in sauce made of money tendons can be cut with transparent lines that are interlaced with tendons, and it is fragrant and tender.

Tips:

The beef tendon should be soaked in water for an hour, and then blanched in a pot under cold water. When blanching, be sure to pot under cold water, which can effectively remove blood and impurities in the beef. Blanching in a pot with hot water will make the meat tight, and the marinated beef will not be soft and flavorful.

I put two spoonfuls of soybean paste, and if I made more beef at a time, I put a little more soybean paste, and increased or decreased the amount according to the situation.

After the sauce beef is marinated, don't take it out in a hurry and soak it in the rice cooker for more than 30 minutes to make it more flavorful.