How to make delicious sauce beef at home?

At ordinary times, adults and children at home like to eat beef, and the favorite is sauce beef. How to make the sauce beef delicious is the key. It only takes 5 steps, each step is perfect and meticulous, and it is highly operational.

It's not expensive to eat a pot of halogen and put down your stomach.

Beef tenderloin is the first choice for sauce beef, and it is the muscle on the thigh of cattle. Moderate hardness, hidden ribs are very chewy.

Manufacturing method and steps

Step 1: Knock off the outer fascia, break the beef into large pieces, and then soak the beef in clear water for more than five hours.

Be sure to change the water frequently on the way to soak the blood out of the beef. It is best to change the water once an hour.

You can't be afraid of trouble if you want to sauce beef well.

Step 2: Prepare the seasoning for braised pork.

Cinnamon, galangal, geranium, pepper, star anise, clove and angelica dahurica. Put them all into the pot, and pour in some high-alcohol liquor to stimulate the fragrance. Then pour in hot water of about 70 degrees for soaking 10 minute to remove the bitter taste of spices.

Soy sauce sweet noodle sauce can provide natural sauce flavor for beef, and add a little white wine to increase the mellow taste. After the spices are soaked, rinse them with clear water.

These spices are packed in gauze bags and made into packages.

Step 3: Deal with beef.

After soaking for six hours, the beef turned white and the blood was basically soaked out. Wash it several times, squeeze it hard and remove the blood.

Washing it so many times is mainly to make the pickled beef tasteless and delicious.

Step 4: further season the beef.

Take a shot of parsley, a shot of carrot, half-shredded onion, sliced celery, sliced onion and sliced ginger.

Prepare a small bowl, add fennel, pepper, clove, galangal, fragrant leaves and star anise, and mix with warm water.

Then change the beef tendon a little, cut it into such a big piece, and then cut it a few times to facilitate the taste.

After processing, put it in a pot and add the soaked spices. Add soy sauce, soy sauce, soy sauce for coloring, oyster sauce for flavor enhancement, white wine for deodorization, salt, pepper and spiced powder. Then pour in the chopped vegetables.

It can also be sealed and marinated in the refrigerator to keep the flavor of the salty sauce inside and outside the beef consistent.

The next day, I took out the beef and looked at it. Corned beef is red.

Step 5: Start the sauce beef.

Add two spoonfuls of lard to the pot, pour in the remaining vegetables and sauce of beef with sauerkraut, and stir-fry together for fragrance.

Pour another can of beer, add more water to the pot, simmer for 5 minutes to boil out the flavor of the sauce, and then beat out the residue in the pot after 5 minutes.

We marinated beef in this pot of soup and prepared a deeper pot. I specially bought a barrel pot to make beef sauce in the kitchen market.

This pot has good heat preservation and heat storage, and is very suitable for braised pork.

Put the marinated soup into barrels and pots, put it into bags, and pour in the prepared sauce. Pour in the sugar color and add some gardenias for easy coloring.

Then put the salted beef in, the beef must be boiled in water, and the amount of marinated soup should be more. All beef soaked in brine will have a balanced taste and will not be dry.

Add a handful of rock sugar to increase the aftertaste, and moderate salt to adjust the bottom taste. Turn on the fire and stew for a while, so as to stew the fragrance of the packet.

Then simmer for 40 minutes.

After 40 minutes, pour in high-alcohol liquor. At this time, don't rush out of the pot to continue stewing, and wait until the soup cools naturally.

Whether beef smells good from the inside out depends on the stew.