How to make sauce beef, which is the most authentic and delicious, but not greasy?

How to make sauce beef, which is the most authentic and delicious, but not greasy? In fact, there is not much difference between sauce beef and braised beef. The first one is the flavor of sauce beef, with two things added, one is fermented milk and the other is bean paste. They need basically the same seasonings and methods.

Food seasoning: beef tendon, bean paste, sugar, king soy sauce, white pepper, fragrant leaves, star anise, kaempferia kaempferia, Tephrosia vogelii, fermented milk, rice wine, shallots, ginger slices, cinnamon, Amomum villosum, soy sauce and salt. Production process:

Step 1: Go to the market and choose 1 piece of fresh beef tendon meat, cut it into pieces with a knife first, as shown in the above picture, and put it in a basin for later use. Then add 3 pieces of Radix Paeoniae Alba (to remove the odor), 3-4 pieces of fragrant leaves, 2 pieces of dried hawthorn, 65,438+0 pieces of cinnamon, 5 pieces of kaempferia kaempferia, 65,438+0 pieces of Amomum villosum (to be crushed and seeded), 2 pieces of star anise, 65,438+0 small pinch of Tephrosia vogelii and a proper amount of dried pepper. The above is the amount of all kinds of seasonings needed for 3 kg of beef. When I made it for the first time, I suggested that it was not necessary to wrap it in gauze, otherwise the fragrance would not be released. ).

Step 2: Next, add 1 tablespoon soy sauce, 1 tablespoon bean paste and 1 tablespoon fermented milk, then add a proper amount of rice wine, soy sauce king, a teaspoon of salt, a teaspoon of white sugar and a small amount of white pepper, and finally add minced beef and half a pot of boiled water (beef is not cooked) to high heat.

Step 3: Next, add some ginger slices and wax gourd slices. After the fire comes to a boil, cover the pot and simmer for more than 1-22 hours. Soak beef in marinade for half an hour to 1 hour before taking it out (it will taste better if it is stored in the refrigerator after cooling).

Step 4 Before eating, cut the chilled beef into thin slices, simply put a plate and serve. The practice of sauce beef is actually very simple and tastes good or bad. It depends on which secret recipe you choose. The widespread practice of a century-old brand has great practical value. Please leave it to friends in need.

Warm reminder: When cooking beef with sauce, some old masters will cook the beef half-cooked in advance and then cook it in marinade. Another way is to cook directly in the pot. Both methods are used by everyone. Please determine according to your specific situation.