Beef with soy sauce
Overview
How to cook Beef with soy sauce at home
Tags
Ingredients
Steps
-
kilograms of beef tendon meat, soaked in water to remove blood, change the water several times in between.
-
Put 100 Sichuan peppercorns into a pot and add 25 grams of salt until fragrant. Massage and knead for 5 minutes. Add 20g of ginger slices and 5 small green onions. Marinate in the refrigerator for 24 hours.
-
Use a knife to poke some holes in the beef along the lines to facilitate the flavoring.
-
Pour cold water into the pot, skim off the foam after boiling, cook for 15 minutes, remove and rinse with cold water. Cold water will firm up the meat.
-
Boil 300 grams of dry yellow sauce with water and filter out the sauce residue (the sauce residue can be used to marinate the diced meat in sauce, don't throw it away).
-
8g Sichuan peppercorns, 5 aniseeds, 5g cinnamon, 8 bay leaves, 5g pieces of galangal, 1 tsp of anise, 2 pieces of tangerine peel, 2 cloves, 1 piece of Angelica dahurica (optional).
-
Pour in 200 grams of Guyue Longshan cooking wine.
-
200g soy sauce.
-
After the high heat boils, turn down the heat, keep the soup in the pot slightly boiling, and simmer for 2-3 hours. The time depends on the size of the meat.
-
After cooking for about 1 hour, taste the soup before deciding to add salt.
-
Soak for 24 to 48 hours, heating in between.
-
After heating, filter out the seasoning, brush the seasoning on the surface of the beef in the soup, and dry the surface of the sauced meat. Weighing in is 2053 grams.
-
slice.
