What seasoning is used for sauce beef?

Usually, all seasonings used in sauced beef are divided into three categories, namely spices, sauces and flavoring agents.

Spices: fennel, cinnamon, geranium, pepper, garlic, black pepper, ginger and fennel.

Sauce: Northeast bean paste, Pixian bean paste, soy sauce, soy sauce, oyster sauce.

Seasoning: white wine, yellow wine, rock sugar, onion.

Extended data:

The combination of aniseed, fennel, cinnamon and fragrant leaves in sauce beef is often called "spiced". Remove the fishy smell of garlic and ginger. The whole black pepper slowly releases the aftertaste in the process of marinating. When it comes to sauce beef, it is very important to "sauce". Traditionally, beef sauce in the north only uses bean paste, such as Beijing dried yellow sauce or northeast bean paste (a common northeast sauce).

However, it is more recommended to use northeast bean paste, because the taste of paste and beans is full and not as salty as Beijing dry paste. Pixian watercress hot sauce is very common in braised beef noodles in Sichuan and Taiwan Province provinces. When used with Northeast bean paste, the marinade will have a unique flavor. Soy sauce, soy sauce and oyster sauce are the main components of marinade. Adding yellow wine to liquor can remove fishy smell and enhance fragrance.

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