Sauce beef remember these "3 sauces", which are better than the delicatessen! The pieces are distinct, and they are not loose after cutting

Beef in sauce is a common home-cooked cold dish. So how do you make beef so that the juice can penetrate into the beef? How do you cut the beef in sauce without falling apart? Let's take a look!

Ingredients needed for beef sauce

Ingredients: 1400 grams of beef tendon meat, 60 grams of onion (1/4 of a piece).

Seasoning: 270 grams of soy sauce, Sichuan pepper, star anise, cinnamon, grass fruit, bay leaves, tangerine peel, hawthorn, dried chili, 160 grams of sweet noodle sauce, 40 grams of ginger, 25 grams of tofu, salt.

【Ingredient selection】

When buying beef, you should choose beef tendon meat, beef tendon meat has tendons and meat, and it tastes better and is suitable for marinating.

If you can't eat spicy food, don't put dried chili peppers!

Preparation of sauce beef

[Step (1): Preparation of ingredients].

Rinse the beef you bought and soak it in water for about 3 hours. The purpose of soaking in water is to remove the blood and gore from the beef.

After the water is dry, pour in 270 grams of soy sauce, which is the first sauce of the sauced beef. Turn the beef over so that the beef is completely coated in soy sauce and place in the refrigerator to soak overnight for 1 night.

On day 2, you will notice that the soy sauce in the bowl is partially absorbed by the beef.

[Step (2): Simmer].

Pour the beef and soy sauce into the pan and add cold water to the pan. Pour a little more after the water has been submerged over the meat, as it will bulge when heated. Although the beef has been soaked in water, there will still be some blood foam, and we should skim out the blood foam before putting the seasoning.

Add the basic spices of the stew: Sichuan pepper, star anise, cinnamon, grass fruit, bay leaves. Tangerine peel, hawthorn, and dried chili peppers can be put or not.

Then put 160 grams of sweet noodle sauce in the pot, which is the second sauce of the beef sauce, and the sweet noodle sauce is mainly the flavor formed by the fermentation of wheat and soy products.

Add 60 grams of onion and 40 grams of ginger. Add another 25 grams of tofu, which is the third sauce of the beef sauce. 2 sauces in front: soy sauce and sweet noodle sauce are made by fermenting soy products. And tofu milk is also known as a soy product, which is made into tofu first, and then fermented into tofu. Although its name is not called sauce, tofu contains the flavor of sauce!

Once the soup is boiling, taste it and add a little salt. When stewing meat, be sure to keep it on medium-low heat, if the bubbles in the pot are too large, the beef will simmer after 2 hours in the pan. I stewed this for about 2 hours and 15 minutes, pricked it with chopsticks, and it didn't feel very rotten and soft, but I felt that there was a little bit of resistance in it.

After the meat is stewed, don't rush to put it out, cover the lid, turn off the heat, simmer in the pot, and let it cool before taking it out.

With such a large piece of meat, you can cut it into very thin slices and it won't fall apart. You don't need to dip it in soy sauce or vinegar when you eat it, just put it in your mouth and chew it! The meat is very soft, and the beef tendon mixed with the beef is very fragrant. Don't throw away the soup for stewed meat, you can use it to cook noodles!

Try it if you like!