If you miss it, you will regret the sauce beef recipe comparable to the lo-mei restaurant, the lines are clear, fresh and tender, and the flavor is not scattered

If you have friends who like sauced beef, don't miss it

The method is simple, but the finished product has high appearance and good taste

The beef after the sauce has a clear texture, and the shape of the cut is intact and not loose

The taste is soft and tender, not firewood or hard, and the aroma is not fishy or fat, so it is worth a try~

Ingredient Preparation:

1 kg of beef tendon meat

Marinated meats:

1/4 onion, a few slices of carrots, 1 large piece of ginger, 1 small handful of Sichuan peppercorns, 10g of sugar, 2 tablespoons of cooking wine, 30g of soy sauce, 10g of dark soy sauce, 1 piece of tofu

Sauce meat:

50g soybean paste + 30g soy sauce + 10g dark soy sauce

Sauce Packets:

1 sand kernel, 3 cardamom, hawthorn, tangerine peel, 3 bay leaves, 2 star anise, 3 angelica, 2g of peppercorn and coriander seeds, 3g of cumin, 2 pieces of licorice, 1 piece of ginger, of course, you can also buy a sauce meat package directly~

Steps:

1. Select 1kg of supermarket fresh money tendon foreleg tendon, wash it and soak it, change the water several times in the middle to remove the blood

2. Chop some carrots and onions to remove the bloody smell from the beef

3. The size of this money tendon is just right, the texture is also very rich, and the taste is tender and not hard after the tendon and meat sauce comes out

4. Soak the beef with the blood drained, put it in a bowl, add the carrots and onions, add the ginger, peppercorns, sugar and cooking wine

and soy sauce and dark soy sauce, then add 1 piece of tofu, then mix well and cover with plastic wrap. Marinate for 5 hours or refrigerate overnight

5. Mix a sauce for beef sauce, add soybean paste, dark soy sauce and light soy sauce to the bowl, and stir well

6. Prepare the sauce and meat, or you can buy a ready-made sauce meat package in the supermarket

Put the marinated beef shank in a pot, add the sauce packet, and add the water that has not covered the beef tendon

Add the sauce you have just mixed and heat over medium-high heat until it comes to a boil

Skim off the scum and reduce the heat

Skim off the foam, cover and simmer for 40 minutes

7. After 40 minutes, open the lid, add salt, and rock sugar and continue to cook for 40-45 minutes

After 45 minutes, turn off the heat and let the beef continue to simmer in the soup for a few hours

8. Take out the beef, let it cool naturally, and then put it in the refrigerator for a while, so that the beef is better cut and not easy to disperse

The beef with good sauce has clear lines, complete shape, moderate saltiness, tender taste, no firewood and no hardness, not inferior to the lo-mei shop, and more importantly, it is clean and hygienic to eat!