The sauce beef is so delicious!

I saw that the beef brisket in the supermarket today is very good, so this time I will use the beef brisket to make sauce beef and eat it! Today's method of sauced beef is: one soak, two marinades, and three stews; And when it was stewed, it also put bean paste. It tastes great!

Here's how to do it, share it together:

Preparation of sauce beef

1. Soak the beef in water for about 5 hours; The goal is to soak the blood out of the beef (change the water several times in between) and then rinse it off.

2. Prepare some excipients:

Half an onion, green onion, ginger, Sichuan pepper, star anise, cumin, cinnamon, bay leaf, angelica, grass fruit (pat it with a knife to make a small gap).

3. Put a spoonful of soybean paste, half a bowl of light soy sauce, and an appropriate amount of dark soy sauce in the cleaned beef to enhance the color.

Grasp well with your hands.

Then add the seasoning ingredients you just prepared

Grasp well again. Seal with plastic wrap and marinate in the refrigerator for more than 3 hours.

4. Stir-fried sugar:

Put oil in a pan and stir-fry rock sugar to make a sugar color: first gently crush the rock sugar with a spoon, and then stir-fry it over low heat until caramel color; Pour in a bowl of boiling water, stir well and bring to a boil, then pour out and set aside.

5. After the beef is marinated, shake off the accessories on it (don't throw it away)

6. Put a little oil in another pot, and put the accessories of the just marinated beef into the pot to fry the fragrance.

7. Pour the fried trimmings into the marinated beef.

Pour in the rock sugar water prepared earlier, then add a little chicken essence, a few dried chilies, a little white wine, and an appropriate amount of water.

8. Bring to a boil over high heat and skim off the foam.

Then keep it boiling and cook for 20 minutes with the lid open.

9. Then cover the pot with a lid, keep it slightly open over low heat, and cook for another 1 hour.

10. Cover and cook for an hour, then add salt, stir well, cover and continue to open slightly, and cook over low heat for 20 minutes.

Cook until you feel a little resistant when inserting with chopsticks, but you can easily insert it through, and it is cooked.

Turn off the heat, do not open the lid, and simmer for a few more hours before eating, which will make it more flavorful.

Tips:

The cooking time should be increased or decreased according to the size of the ingredients and the texture of the ingredients.