Who has the recipe for the sauce beef soup in the hotel?

Seasoning: 5 star anise, 40 pieces of cinnamon 1 pepper, 6 pieces of fragrant leaves, 6 pieces of tsaoko 1 piece, 6 pieces of Amomum villosum, 3 pieces of Amomum villosum, 2 pieces of Alpinia officinarum, 3 pieces of angelica dahurica, 2 pieces of kaempferia kaempferia and 65438 pieces of fennel.

Seasoning: 50g of yellow rice wine, soy sauce 100g, 60g of rock sugar, 50g of salt, 50g of yellow sauce, scallion 1 root and ginger 1 small piece.

Steps:

1. Prepare the required ingredients: I chose the front tendon, which has more tendons and a better taste.

2. Cut off the impurities and dirt on the surface with a knife, soak it in cold water for 2 hours, change the water several times in the middle, and take it out and drain it for later use.

Tip: Soak the tendon in cold water for 2 hours, which can remove the blood inside and make the meat tender and not fishy.

3. Slice the ginger and chop the onion for later use.

4. Put the seasoning bag and beef into the pot and add water to the beef.

Tips:

If you can't find so many spices, it's best to have star anise, cinnamon, pepper, geranium, angelica dahurica, kaempferia kaempferia and Amomum villosum.

(2) spices can be wrapped in gauze, the amount of spices can't be too much, otherwise it will cover up the meat taste.

5. After the water is boiled, skim off the floating foam.

Tip: After the beef is soaked, most of the blood has been removed, so it is not necessary to blanch. Instead, in the process of boiling the sauce, skim off the floating foam and remove the fishy smell.

6. Add100g soy sauce. Slowly add soy sauce and keep the water boiling, so that the raw flavor of soy sauce can be boiled off.

7. Then add 50 grams of yellow rice wine, onion segments, ginger slices, 50 grams of yellow sauce, 50 grams of salt and 60 grams of rock sugar.

8. Turn the lid off and simmer for two to three hours until you can easily pass through it with chopsticks.

Tips:

If you want to save time, you can choose a pressure cooker, ventilate and press for about 30 minutes, then soak for 2 hours, but the taste is not as good as slow stew, and the meat flavor is not so rich.

(2) Soak the beef with sauce in the soup and take it out when the soup is cold. Tastes better.

9. Let the beef dry thoroughly before cutting. Slice the beef with a knife perpendicular to the grain and put it in a dish with random thickness and neat pattern. You can also adjust the bowl of juice to dip it.

Tips:

① Beef is easy to slice after thoroughly drying. When cutting beef, the knife must be perpendicular to its texture, so it tastes better.

2 Sauce: Chop ginger and garlic, add Chili oil, balsamic vinegar, white sugar and soy sauce and mix well. It tastes more delicious when dipped in it.

③ Storage of soup stock: it can be directly frozen after cooling, or it can be cooked once a day and stored at room temperature.