Ingredients
Beef tendon ( 3 pounds ) | Cut green onions and ginger into sections ( appropriate amount ) |
Zanthoxylum bungeanum.Aniseed ( A little ) | Grass fruit ( Two ) |
Fragrant leaves ( Two pieces ) | Cardamom ( a little ) |
Dried chili pepper ( 1 piece ) | Noodle sauce ( half a catty ) |
Soybean paste ( 100g ) | Cooking wine ( a little ) |
Dark soy sauce ( Moderate amount ) | Salt ( appropriate amount ) |
How to make soy beef
1.Put the meat into the pot and add water until the meat is covered and cook over high heat
2.After the water boils, skim off the blood and add all the ingredients
3.Stir evenly and simmer on low heat for an hour
4.It is easy to use chopsticks after an hour Insert it in to prove that it has been stewed
5.Add appropriate amount of salt at this time
6. Stir evenly and simmer for 3 minutes, then turn off the heat and start to soak until the flavor is absorbed
7.The longer the brewing time, the better the taste, slice and serve
Tips
When making sauced beef, choose beef shank meat and cook it in the pot.Be sure to skim off the minced meat.Those are the blood and dirt in the meat.Spices are also essential.Some can remove the fishy smell and some can add flavor.The sauce must also be chosen well, otherwise there will be no sauce flavor.Remember to wait.Add salt when the meat is cooked, otherwise it won't be chewable.Don't rush out of the pot after the sauce is done.The longer it soaks in the soup, the better the taste of the meat will be.
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