The most authentic beef sauce

Ingredients: beef tendon 1, 2 tablespoons bean paste, ginger 1, 3 onions and 4 garlic.

Accessories: 3 fragrant leaves, 2 star anise, Tsaoko 1 each, 3 cassia twigs, 3 kaempferiae, 3 cinnamon 1 each, 3 pepper, a little pepper, a little fennel, white pepper 1g, 4 tablespoons soy sauce and a little salt.

1, beef tendon meat is bought, cleaned and soaked in water for half an hour to remove blood.

2. The spices are ready. You can put the spices into cotton bags if you have difficulties in the future.

3, bean paste is the soul taste of Sichuan-style sauce beef, and the onion, ginger and garlic are essential.

4. After the beef is soaked in water to remove the blood, take a needle and punch many small holes in the beef to facilitate the curing of the beef.

5, hot oil in the pot to dry the ginger thoroughly, and then add garlic cloves to stir fry.

6. Stir-fry until fragrant, pour in bean paste, stir-fry red oil and add water and spices.

7. Add soy sauce, salt, pepper and shallots to taste, and then simmer for half an hour. So that the flavor of spices is completely released.

8. After the brine is cooled, filter out the spices, pour them into the pressure cooker of the steel bead pot, and marinate the beef tendon meat in the marinade for three hours or one night. Let the taste be fully absorbed.

9. When marinating, choose the beef program of fresh breath 100 fast electric pressure cooker, and stew in a fine steel ball pot.

10, after the program is completed, soak it in the sauce for 30 minutes, then take it out and let it cool.

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