How to Sauce Beef

1. Method for making homemade beef sauce:

Ingredients: One pound of beef (preferably beef tendon), dried chili pepper, star anise, a little cinnamon, ginger, green onion, dark soy sauce , cooking wine and sugar in appropriate amounts. Method: 1. Wash the beef, drain it, and cut the beef into large pieces. 2. Wash the pot, add water, dark soy sauce, sugar, dried chili peppers, star anise, cinnamon, cooking wine, ginger, green onions (cut green onions), beef, and bring the meat and all seasonings to a boil over high heat. After boiling, turn down the heat to 60 Minutes,

Pictures of Sauced Beef (17 photos) (Turn the beef tendons during this period, otherwise it will easily burn into the pot. The beef will be cooked if you can use chopsticks to penetrate it). Take out the beef and wait for it to cool, then cut into thin slices and serve. edible. Note: 1. If you don't like spicy food, don't add chili pepper. 2. When the weather is cool, you can soak the sauced beef in the sauce for 3-4 hours to make the beef more flavorful

2. Method for making sauced beef on weekends:

1. Select ingredients: Choose fresh and tender beef, (2 grams each of amomum villosum, cardamom, cloves, cinnamon, aniseed, and fennel, tied into small pockets with gauze), onion, ginger, a little garlic and chili, set aside 2. Cleaning: First put the selected beef into clean water, soak it for 4 to 6 hours, soak out the congestion in the beef, wash it, then scrub it once with a scrub brush, and then run it four times with cool water. 3. Sugar color: Put a little base oil in the wok, heat the oil, put the white sugar into the pot and stir-fry. Make sure to control the heat. When you see mushroom foam, add boiling water to make it look like sugar color. The amount of white sugar should be based on the amount of beef, such as 2 pounds. Probably put about 1 tael. 4. Cooking: Place bones or bamboo boards on the bottom of the pot, place the tender meat in the middle, and place the old meat on the four sides, add boiling water, add all the ingredients, add more dark soy sauce, onions, ginger, garlic, etc., cook over high heat for half an hour and then press the pot . The method of pressure cooker is to use a bamboo board or other dishes such as plates to press on the beef.

Other series of sauce beef (19 photos) The bamboo board is pressed with weights. 5. Take it out of the pot: After pressing the pot, reduce the heat to a low heat and the soup will just start to boil. Cook on a low heat for 3 hours and take it out of the pot. When taking the meat out of the pot, use a light spatula to hold it steady and flat. After the meat is taken out of the pot, place it in a bamboo drawer to avoid crushing the beef in sauce. Cut it after it cools down. It takes about 4 hours to make a pot of beef in sauce, and 2.5 kilograms of cooked meat can be produced for every 5 kilograms of raw beef. Key Points: Leave the soup after the meat is cooked, and reuse it the next time you cook it. The old soup will make the meat taste better.

3. How to make master-class sauced beef at home

Material preparation: beef (beef shank), cooking wine, soy sauce, bay leaves, sauced meat seasoning, and ginger. Preparation method: 1. Cut the purchased whole fresh oxen into large pieces of about ten centimeters, soak them in cold water, change the water several times to fully soak out the blood; 2. Then use 6-8 liang of cooking wine, 6 - 8 liang of soy sauce (depending on personal taste, if you like a strong taste, add more soy sauce), a few bay leaves, a pack of soy sauce seasoning bought in the supermarket, a few slices of ginger, no need to add water, and soak for more than an hour; 3. Finally, bring to a boil over high heat and simmer over low heat instead of a pressure cooker. The slow stew will taste more fragrant; 4. After stewing, let it cool naturally and then put it in the refrigerator. Take out one piece at a time, cut it into slices and eat it directly, the taste is incredible.

IV. Detailed production method 1

Ingredients: 1 piece of beef shank (about 1000g), 100g of yellow sauce, 3 tablespoons of cooking wine (45 ml), 1 teaspoon of Sichuan peppercorns ( 5 grams), 1 small piece of cinnamon, 1 tablespoon of soy sauce (15 ml), 2 teaspoons of salt (10 grams), 1 tablespoon of sugar (15 grams), 1 small piece of ginger, 2 star anise, 1 green onion. Method: 1. Wash the surface dirt of the beef tendon with running water, put the whole piece into a cold water pot and cook it over high heat. After boiling, skim off the blood foam on the water surface. Cook while skimming. It will take about 15 minutes to remove the blood inside. . Remove the meat pieces and drain the water. 2. Put the beef tendon meat into the soup pot, add hot water until the meat surface is completely covered, add soy sauce, yellow sauce, salt, sugar, cooking wine, green onion slices, ginger slices and the peppercorns, aniseed, and cinnamon put into the gauze bag , cover and simmer over high heat for half an hour, then lower the heat and simmer for more than 2 hours, finally lift the lid and simmer over high heat for 15 minutes to make the meat evenly flavored. 3. Take out the beef tendon meat, place a pair of chopsticks on a large bowl, put the meat on it and drain it to cool. 4. After the beef is completely cooled and its surface becomes firm, it can be sliced. When cutting, it should be against the direction of the fiber of the shredded meat, and the thin slices should be placed on the plate.

5. How to make soy beef

Ingredients: Beef (shank) 1000g Seasoning: 2 tablespoons salt, 1 piece of ginger, a little star anise, a little pepper, a little cinnamon, light soy sauce 1 tablespoon, a little fennel, a little licorice, 3 green onions, 2 tablespoons sugar, a little bay leaves, a little cloves, a little tangerine peel, 1/2 teaspoon allspice Flavor: sauce flavor Preparation time: 10 minutes Number of people: 2 people Cooking time : 60 minutes Method: 1. Wash the front shanks of beef and cut into 10cm square chunks. Pour water into the pot, heat it over high heat, put the beef in, boil it briefly in the boiling water, take it out, and soak it in cold water to tighten the beef. 2. Put cloves, peppercorns, star anise, tangerine peel, cumin, and licorice into a seasoning box (or into a homemade gauze bag. Since cinnamon and bay leaves are easy to pick up, you can also put them directly into the pot). Wash the green onions and cut into three sections. After washing the ginger, break it up with a knife. 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon sugar, 2 tablespoons salt, 1/2 teaspoon allspice. 3. Pour an appropriate amount of water into the casserole, heat it over high heat, and add spices, green onion, ginger, light soy sauce, dark soy sauce, sugar, and five-spice powder in order.

After boiling, add the beef and continue to cook over high heat for about 15 minutes, then turn to low heat until the meat is cooked. Prick it with chopsticks until it can pass through smoothly. Remove the beef pieces and place them in a ventilated, cool place for about 2 hours. 4. Pour the cooled beef into the boiling soup and simmer over low heat for half an hour. 5. After simmering, take it out and cut into thin slices after cooling. Cooking tips: 1. The cold water soaking method in the second step is very important. Try not to omit it, otherwise the cooked meat will be looser and have a slightly worse taste. 2. The cooling method in the third step, if you think it takes too long, just let it cool completely, but this step is also very important

6. How to make soy sauce beef

Ingredients: beef (preferably the front shank meat, which has a little tendon and tastes chewy. Except for bad teeth), yellow soybean paste, green onion, ginger, garlic, dried chili pepper, cooking wine, dark soy sauce, light soy sauce, rock sugar, salt, How to prepare peppercorns, aniseed, bay leaves, cinnamon, fennel, etc.: 1. Wash the beef and cut into large pieces; rinse with cold water after boiling water; 2. Boil the washed beef pieces into the pot (do not turn on the heat) and put them in All seasonings, then pour in hot water that has not covered the beef, bring to a boil over high heat, then turn down to low heat and simmer; 3. "Gurgling" medium ~ 4. Stew until the meat can be pierced with chopsticks (I stewed for about an hour and a half ), leaving some soup. There is no need to take it out immediately after cooking, soaking it for 2 or 3 hours will enhance the flavor. When cool, slice against the grain of the meat, otherwise the meat will fall apart.

7. The simplest way to make soy beef

Ingredients: 1000 grams of beef shank, 1 red pepper, 1 green onion, 1 piece of ginger, 1 coriander, and appropriate amount of pepper , appropriate amount of aniseed, appropriate amount of cinnamon Ingredients: 1/2 tablespoon of soy sauce, 1 and a half teaspoons of cooking wine, 3 tablespoons of yellow sauce, 4 teaspoons of refined salt, 1/2 tablespoon of sugar Preparation method: 1. Wash the green onions and cut them into sections , peel and fluff the ginger; wash and shred the red pepper; wash and cut the coriander into sections; 2. Wash the meat and put it into a cold water pot, boil it over high heat to remove the blood, take it out, and drain the water; Put it into a pot, heat the water until the meat noodles are covered, add soy sauce, yellow sauce, salt, sugar, cooking wine, green onions, ginger, pepper, aniseed, cinnamon, cook over high heat for half an hour, then switch to low heat to simmer. More than 2 hours; 4. Remove the beef tendon, drain and let cool, then cut into thin slices and serve on a plate, and finally sprinkle with chili and coriander.

8. Beef with five-spice sauce

Ingredients: 2500g beef tendon, 125g celery, 250g soy sauce, 125g salt, 100g sugar, 30g anise, 30g cinnamon Grams, 10 grams of aniseed, 15 grams of pepper, 2 grams of cloves, 50 grams each of onion and ginger. Preparation: 1. Rub the beef with salt repeatedly and put it in a jar (basin) to cover (it takes 1 day in hot weather and 2 days in cold weather); 2. Take out the marinated beef, soak it in clean water and put it in Soak it in a pot of boiling water for 5-6 minutes, wash away any blood stains, and take it out. Cut into large pieces, then put in a pot of cold water, add soy sauce, sugar, scallions, ginger, bunches of celery and cloth-wrapped seasoning bags (containing anise, cinnamon, aniseed, pepper, cloves, etc.); 3. Bring to a boil over high heat, skim off the foam, and adjust the soup to a red sauce. Reduce the heat to low, keep the temperature of the soup at about 95°C, and simmer for about 30 minutes; 4. Take out the celery and cook for another 2 hours (the beef needs to be added in the middle) Flip 1-2 times), when the beef is crispy, collect the thick soup, smear the surface of the beef, let it cool, slice it and serve on a plate.