How to cook and eat traditional sauce beef

2 kg to 4 kg of beef

condiments

A few slices of ginger and three slices of aniseed.

Appropriate amount of pepper and fennel

A small piece of cinnamon and four or five fragrant leaves.

Two or three dried peppers with cloves are suitable.

Proper cooking wine and soy sauce

Proper amount of salt and sugar

Appropriate amount of white pepper

Steps of traditional sauce beef

1. I didn't buy Niu Lin today. I only bought Yuanbao meat. This time, I weighed more than 2 kg. Soak in cold water for more than 5 hours. I usually buy it in the morning and soak it in sauce at night.

2. Cut into large pieces along the stripes (basically cut into a plate when cooked), put cold water into the pressure cooker, cover the lid without adding a valve, and boil over medium heat.

3. Open the pot cover, cook for 10 minute, and remove the meat.

4. Wash the pot, add beef, add water to half of the pot, add the first seven seasonings, press for 25 minutes after charging, turn off the fire and let it cool.

5. Let the soup cool, remove the floating oil on the surface, pour it into the wok, add the last six seasonings to boil, add beef, medium and small fire sauce for 20 minutes, and turn it carefully when there is little water.

6. Turn off the fire and put it in the pot for one night. You can slice it and eat it the next day.