There are many ways to make sauced beef, and here are two of them:
Method 1: Homemade beef sauce.
Ingredients: 500 grams of beef tendon meat, appropriate amount of ginger, appropriate amount of green onion, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of cooking wine, appropriate amount of sugar, appropriate amount of salt, appropriate amount of star anise, appropriate amount of cinnamon, appropriate amount of bay leaf, appropriate amount of Sichuan pepper.
Steps:1Cut the beef tendon meat into large pieces, soak it in water for 2 hours, change the water 2-3 times during the period, take it out after soaking in blood water, and cut it into small pieces.
2.Slice the ginger, cut the green onion into sections, put it in a pot and add water to boil, put the cut beef pieces into the pot and blanch the water, skim off the foam and remove it for later use.
3.Pour an appropriate amount of oil into the pot, add green onion and ginger and stir-fry until fragrant, then add the blanched beef pieces and stir-fry evenly.
4.Add an appropriate amount of cooking wine, light soy sauce, dark soy sauce, sugar and salt, and continue to stir-fry evenly, so that the beef can fully absorb the flavor of the seasoning.
5.Add an appropriate amount of water, the amount of water is just over the beef, then add star anise, cinnamon, bay leaves and peppercorns and other spices, bring to a boil over high heat, turn to low heat and simmer for 1-2 hours, until the beef is cooked and soft.
6.Finally, turn on high heat to reduce the juice, let the soup thicken, and then put it on the plate.
Method 2: Beef in spiced sauce.
Ingredients: 500 grams of beef tendon meat, appropriate amount of ginger, appropriate amount of green onion, appropriate amount of star anise, appropriate amount of cinnamon, appropriate amount of bay leaf, appropriate amount of Sichuan pepper, appropriate amount of cumin, appropriate amount of cloves, appropriate amount of cardamom, appropriate amount of tangerine peel, appropriate amount of grass fruit, appropriate amount of rock sugar, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of salt.
Steps:1Cut the beef tendon meat into large pieces, soak it in water for 2 hours, change the water 2-3 times during the period, take it out after soaking in blood water, and cut it into small pieces.
2.Pour an appropriate amount of oil into the pot, add an appropriate amount of rock sugar, stir-fry slowly over low heat, add the cut beef pieces and stir-fry evenly after the sugar is colored.
3.Add an appropriate amount of cooking wine, light soy sauce, dark soy sauce and salt, and continue to stir-fry evenly.
4.Add an appropriate amount of water, the amount of water is just over the beef, then add the prepared spice packets (star anise, cinnamon, bay leaves, peppercorns, cumin, cloves, cardamom, tangerine peel, grass fruit, etc.), bring to a boil over high heat, turn to low heat and simmer for 1-2 hours, until the beef is cooked and soft.
5.Finally, turn on high heat to reduce the juice, let the soup thicken, and then put it on the plate.
The texture and taste of beef in sauce may be affected by factors such as time and temperature, and the specific preparation may need to be adjusted according to individual tastes. During the cooking process, it is necessary to pay attention to the control of heat and time, and it is better to cook rotten beef without losing its taste and nutritional value. In addition, sauced beef is rich in nutritional value, containing nutrients such as high-quality protein and a variety of amino acids, and eating it in moderation is beneficial to the body.