How to make beef with sauce is delicious?

? Sauced beef usually needs to be boiled for two hours, then put in the sauce overnight, and take out the slices the next day, which has the best taste. The most important thing to note is that fresh beef does not need to be blanched first. After blanching, it is easy to make beef tight and hard to eat, and it tastes old. Many people roll around here. So let's take a look at the production steps:

? Step 1: Prepare ingredients: beef tendon, onion, ginger, garlic, cinnamon, star anise, fragrant leaves, pepper, dried red pepper, crystal sugar, soy sauce, oyster sauce, cooking wine, soy sauce, chicken essence, salt, pepper, thirteen spices and salt.

? Step 2: Wash the beef tendon and cut it into large pieces with uniform size, soak it in clear water for 3 hours, soak it in bloodletting and clean it.

? Step 3: Add soy sauce, soy sauce, oyster sauce, cooking wine, salt, chicken essence, pepper and thirteen spices into that bowl, mix and stir evenly, cut the onion into sections, slice the ginger and pat the garlic flat for later use.

? Step 4: Add onion, ginger, garlic, stir-fry, add crystal sugar, stir-fry until it is brown, then add beef, pour boiling water into the pot, then add the sauce prepared in step 3, cinnamon, star anise, fragrant leaves, pepper, dried red pepper and other seasonings, cover the pot, and simmer for 2 hours after boiling. If it takes too long, you can put it in the pressure cooker for 30 minutes. In the process of stewing, you can turn the beef upside down, which is more delicious.

? Step 5: It's time for stewing. Turn on the fire to collect the juice. Turn off the fire when the soup is thick. Don't fish out the beef at this time. You can let it cool first, then fish it out, pour the soup into the refrigerator for one night, and then take it out and slice it the next day. This can prevent the beef from scattering when slicing.

? Here, I want to talk about the choice of beef. Small gluten is more suitable for sauce beef than big gluten, because it is tender and has more gluten. Cooked beef sauce is usually stored for three to four days and should be eaten as soon as possible.