Beef with soy sauce

Overview

Sauced beef is an indispensable cold dish in the halal cuisine series! The sauced beef is red in color and has a rich and mellow taste!

Two pounds of beef.
Ingredients required.
One packet of Wang Shouyi's stewed meat ingredients.
Cut the beef into pieces, soak in water to remove the blood, remove and set aside.
Boil a pot of water, put in the beef and cook it thoroughly, skim off the blood foam, take out the beef and soak it in cold water.
Heat a wok, heat the oil, add a spoonful of sweet noodle sauce and a spoonful of bean paste, and stir-fry until fragrant.
Pour in water and bring to a boil.
Strain the miso soup directly into the pressure cooker with a slotted spoon, remove the sauce residue, and become a cooked sauce. (can also be filtered)
Put the beef soaked in cold water into the pressure cooker. The water should cover the beef. Add the green onions, crack the ginger, add appropriate amounts of star anise, cinnamon, Sichuan peppercorns, cooking wine, soy sauce, and dark soy sauce. Press the valve to bring it to a boil, 50 minutes after boiling is appropriate, depending on your personal taste.
Remove the beef, let it cool, wrap it in plastic wrap and refrigerate overnight.
Find the horizontal stripes of the beef and arrange the shreds neatly one by one. As shown in the figure
Don't cut along the shreds of meat, cut off the shreds of meat. This dry, soy sauce beef can be cut very thinly. Put the sliced beef into a plate, pour the cooled beef soup and juice over the sliced beef.
The sauce-red beef with rich flavor is ready!