How to cook beef with sauce is rotten and delicious?

Step 1, beef is changed into a knife, and beef is made into a SPA with large salt and pepper powder. Put in a fresh-keeping box and refrigerate for 24 hours. If salt and pepper are fried in a dry pan, it will taste better. It's too hot and I'm lazy. Hehe)

Step 2: After 24 hours, clean the meat. The cold water in the pot is boiling. Skim off the foam of beef soup after flying.

Step 3: 1 scoop of dried yellow sauce, 1 scoop of noodle sauce, 1 scoop of bean paste, 4 pieces of rock sugar (about thumb size), 1 scoop of cooking wine and 2 scoops of water, stir and steam in a steamer for 10 minutes.

Step 4: Put the cooked beef, steamed sauce, all stewed meat, onion ginger, salt (appropriate amount) and beef soup (soup with just boiled water) into a casserole, cook for five minutes with high fire, and then stew for one and a half hours with low fire.

Fifth, according to the size and time of the meat, it can be shortened or extended flexibly. Don't open the lid after stewing, let the remaining temperature continue to stew.

Step 6, after natural cooling, put the soup and beef in the refrigerator and continue to soak for more than 24 hours to ensure a stronger taste. In order to prevent the odor in the refrigerator, I use a fresh-keeping box to refrigerate.

Step 7, cut into pieces and plate, and pour in dip and coriander. The teeth and cheeks are fragrant.

Tips:

1, the beef should be turned over during the stew, so that the beef tastes even. Don't stew too badly. It's too bad to slice. Generally, chopsticks can easily penetrate into meat. Don't cut the meat too small when changing knives. Meat shrinks after stewing. 3. Stewed meat spices can also be eaten wrapped in gauze, but I always think that white gauze will taste weak, so I have been using a fine colander after stewing.