The practice of sauce beef?

My father's favorite is beef with sauce. Every New Year's Eve, my family will prepare a big plate of sauce beef. It can be said that I am familiar with this dish ~

The required materials and cooking technology of sauce beef are as follows:

Materials needed for cooking:

Beef tendon 1500ml, 2 tablespoons of sweet noodle sauce, 2 pieces of fermented bean curd, half of onion, tsaoko 1 piece, 3 pieces of fragrant leaves, 20 pieces of cinnamon 1 piece, 2 pieces of Chinese prickly ash, 2 pieces of star anise, 2 pieces of dried pepper 1 piece, 2 pieces of ginger and 5,000 pieces of soy sauce.

Cooking process:

Step 1: Wash the fresh beef tenderloin and soak it in clear water for about two hours, during which the water can be changed once.

Step 2: Drain the soaked beef tenderloin, put it in a container, pour in soy sauce, cover the container with plastic wrap, and put it in the refrigerator 10 hour.

Step 3: Prepare a deep pot, pour beef tenderloin and soy sauce into the pot, and add clear water, which is about 1 cm more than beef.

Step 4: Bring to a boil with high fire, skim off the floating foam with a spoon, then put ginger slices, onion, tsaoko, pepper, cinnamon, fragrant leaves, star anise, sweet noodle sauce and fermented bean curd into the pot, turn off the heat, cover and cook for two hours.

Step 5: Turn off the fire after two hours, soak the beef in the soup, and naturally cool it to taste. After cooling for 5 minutes, take out the beef slices and eat them.

Tips:

There is basically no need to add salt, and the salty taste of soy sauce is enough.