Kannonji Sauced Beef in Shan County?

First, the production method of home-cooked sauce beef:

Ingredients: beef 1 kg (preferably beef tenderloin), a little dried pepper, star anise and cinnamon, ginger and onion.

Soy sauce, cooking wine, sugar.

Practice: 1. Wash and drain the beef, and cut the beef into several large pieces. 2. Wash the pot, add water, soy sauce, sugar, dried Chili, star anise, cinnamon, cooking wine, ginger, onion (chopped green onion) and beef, and boil the meat and all seasonings with high fire. After the pot is boiled, turn to low heat for 60 minutes, and take pictures of the beef sauce (17 photo) (in the meantime, roll up the beef tendon, otherwise it will be easy to paste the pot, and use chopsticks.

Note: 1. If you don't like spicy food, don't put pepper. 2. When the weather is cool, you can soak the beef in the sauce for 3-4 hours to make the beef more tasty.

Second, the method of making sauce beef on weekends:

1. Material selection: fresh beef (2g each of Amomum villosum, Amomum cardamom, clove, cinnamon, aniseed and fennel are packed into small bags with gauze), onion, ginger, a little garlic and pepper for later use.

2. Cleaning: First, soak the selected beef in clear water for 4-6 hours, soak out the blood stasis in the beef, wash it, then brush it with a board brush 1 time, and then rinse it with cold water for 4 times.

3. Sugar color: put a little base oil in the wok and the oil is hot. Stir-fry the sugar in a wok. You should control the heat. When you see mushroom-like foam,

Add boiling water to make it brown, and add the amount of sugar according to the amount of beef, such as 2 kg 1.

4. Boiling: put bones or bamboo boards in the bottom of the pot, tender meat in the middle, old meat on the four sides, add boiling water, put it into a whole bag, add more soy sauce, and boil onions, ginger and garlic for half an hour before pressing the pot. The method of pressing the pot is to press the beef with bamboo boards or other plates, and other series of sauce beef (19 pieces) are pressed on the bamboo boards with weights.

5. Out of the pot: after pressing the pot, change the soup to a small fire and cook for 3 hours. When you are out of the pot, you should shovel lightly and take it flat. After cooking, the meat should be put in a bamboo drawer to avoid breaking the sauce beef, and it can be cut after cooling. It takes about 4 hours to cook a pot of sauce beef, and every 5 kilograms of raw beef can produce 2.5 kilograms of cooked meat.

Key points: Keep the soup after the meat is cooked, and use it repeatedly next time to form the broth. Cook the meat tastes better.