Old Beijing Sauce Beef

Overview

How to cook Old Beijing Sauce Beef at home

It is best to use front leg beef tendon meat. I choose a square piece of beef to stew
Put cold water in the pot. Add some cooking wine, onion and ginger segments, and stir-fry the beef. Remove the foam after the water boils. Until it is clean and no longer foaming, turn off the heat and set aside.
Boil water in a pot and add two spoons of cooking wine! Two spoons of soy sauce! Just the right amount of salt! Three spoons of sugar! Scallions and ginger! Sichuan peppercorns! Star anise! Cinnamon! Chenpi! Fragrant leaves! Grass fruit. Two spoons of soybean paste. You can add an appropriate amount of dark soy sauce to adjust the color.
After the brine boils, add the blanched beef. Bring to a boil over high heat. Change to low heat and simmer for two hours.
Turn off the heat after two hours. Stuffy for 6-8 hours
After cooling