How to make soy sauce beef?

? Sauced beef usually needs to be cooked for two hours, then left in the sauce for one night, and then sliced ??and eaten the next day for the best taste. The most important thing to note is that fresh beef does not need to be blanched first. After blanching, the beef will easily become firm and difficult to taste, and it will taste old and dull. Many people fail in blanching the beef. Let’s take a look at the production steps:

? Step 1: Prepare ingredients: beef shank, green onions, ginger, garlic, cinnamon, star anise, bay leaves, pepper, red pepper, rock sugar, Light soy sauce, dark soy sauce, oyster sauce, cooking wine, soybean paste, chicken essence, salt, pepper, thirteen spices, salt.

Step 2: Wash and cut the beef shank into large pieces of uniform size, soak in water for 3 hours, soak in the blood, and clean.

? Step 3: In a bowl, put soybean paste, light soy sauce, dark soy sauce, oyster sauce, cooking wine, salt, chicken essence, pepper, thirteen spices, mix evenly, green onions Cut into sections, slice ginger and flatten garlic, set aside.

? Step 4: Heat oil in a pot, add onion, ginger and garlic, stir-fry until fragrant, add rock sugar, stir-fry until the color of sugar comes out, then add beef, pour boiling water into the pot, and then put Add the sauce prepared in the third step and seasonings such as cinnamon, star anise, bay leaves, Sichuan peppercorns, red peppers, etc. Cover the pot, turn to low heat and simmer for 2 hours after the water boils. (If you think it takes too long, you can put it in a pressure cooker and simmer for 30 minutes.) You can turn the beef over during the stewing process to make it more flavorful.

? Step 5: After the simmering time is up, turn on high heat to reduce the juice, make the soup thick and then turn off the heat. Do not take out the beef at this time. You can let it cool first, then take it out, pour in the soup and store it in the refrigerator overnight, and then take it out and slice it the next day. This will keep the beef from falling apart when sliced.

? Let me talk about the choice of beef here. Calf tendon is more suitable for making sauced beef than large tendon because it is more tender and has more tendons. The prepared sauced beef is generally stored for three to four days and should be eaten as soon as possible.