Simple 3 steps to teach you how to make sauce beef, the taste is firm and not scattered, and the sauce is rich and fragrant, and 3 catties are not enough

【Beef sauce】

1. Ingredients: 2 beef tendons, 1 head of garlic, half an onion, 4 spicy millet, 4 coriander, 1 piece of ginger, 1 green onion, 4 spoons of light soy sauce, 2 spoons of dark soy sauce, appropriate amount of cooking wine, 1 spoon of oyster sauce, 2 spoons of soybean paste, 2 spoons of thirteen spices, 1 spoon of chili oil, 1 spoon of Sichuan pepper powder, 1 spoon of white sugar, appropriate amount of salt.

Second, the practice of sauced beef:

1. Prepare all the ingredients, clean the tendons, and put them in the pot. Add enough water, then add ginger slices, green onions, and an appropriate amount of cooking wine to remove the smell, and then boil over high heat to remove the foam on the surface. Then continue to cook for 10 minutes to boil out the blood in the beef, which can well remove the fishy smell of the beef. Take out the boiled beef shank, rinse the surface with clean water, and set aside for later use.

2. Now to prepare the sauce, take a bowl, put 1 tablespoon of Sichuan pepper powder, 2 tablespoons of thirteen spices, 1 tablespoon of sugar, 1 tablespoon of salt, 4 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce for coloring, 1 tablespoon of oyster sauce, 2 tablespoons of soybean paste, stir well with a spoon and set aside.

3. When the rice cooker is ready, put the boiled beef tendon into the rice cooker, and then pour the freshly mixed sauce into the rice cooker. Then add the water that is just over all the beef tendons, cover the lid, turn on the cooking button, and cook for about 50 minutes. When the time is up, unplug the power of the rice cooker and then soak the beef tendon in the soup for half an hour, which will make the beef more flavorful. After cooking, take out the beef tendon and let it cool, wrap it tightly in plastic wrap, and put it in the refrigerator for 1 night to set it, so that when you cut the beef, it will be more firm and not scattered. Don't pour the soup for boiling beef, you'll need it later.

4. When eating the sauced beef, we prepare some side dishes, cut the onion into thin strips, clean the millet spicy and cut it into small rings, peel and clean the garlic, and cut it into minced garlic. Clean the parsley, then cut it into small pieces and put them together in a pot for later use.

5. Take out the refrigerated sauce beef and cut it into thin slices, very beautiful beef tendon meat, and it is very easy to form after refrigeration, and it is not scattered at all. Put the cut beef into the side dish basin, heat the soup of the beef sauce in front of you and put some in it, then add an appropriate amount of light soy sauce and 1 spoon of chili oil, mix evenly with your hands, and then put it on a plate. The beef tendon meat is staggered, and it doesn't taste firewood at all, and the sauce is fragrant and delicious, delicious and delicious.

Tips:

There is no need to prepare too many spices, just a few simple ingredients. Because there are a lot of spices in the thirteen spices, and they are all ground into powder, which is easier to be absorbed by the beef. There is also the boiled sauce beef should not be out of the pot immediately, soak it in for half an hour if there is enough time, let it cool out of the pot, and then wrap it tightly with plastic wrap, put it in the refrigerator for one night, or at least more than 4 hours, so that the sauce beef tastes more fragrant and the taste is firmer.