Beef with soy sauce

Overview

Authenticity or not is not important to Pig Mom. Pig Mom values whether the ingredients are easy to purchase, whether the method is easy to operate, and whether the taste is delicious. Sauced Beef - The rich flavor and moderate chewiness. Bao'er's grandfather likes to eat this bite, and he always picks up more chopsticks when he's good at it.

Ingredients

Steps

Cut the beef into a knife and use large grains of salt and pepper powder to make a SPA for the beef. Place in a crisper and refrigerate for 24 hours. (If you stir-fry the salt and peppercorns in a dry pan, they will be more fragrant. The weather is too hot and I am lazy. Hehe)
After 24 hours, clean the meat. Pour cold water into a pot over medium heat. Skim off the foam from the boiled beef broth and set aside
Take one spoon each of dry yellow sauce, noodle sauce, and bean paste, 4 pieces of rock sugar (about the size of the first section of your thumb), one spoon of cooking wine, and 2 spoons of water. After mixing, put it in a steamer and steam for ten minutes.
Put the dehydrated beef, steamed sauce, all stewed meat ingredients, onion and ginger, salt (appropriate amount), and beef soup (the soup after dewatering just now) into a casserole, boil over high heat for five minutes, then simmer over low heat for one and a half hours
The cooking time can be flexibly shortened or extended according to the size of the meat piece. After simmering is completed, do not open the lid and continue to allow the remaining heat to simmer.
After cooling naturally, put the soup and beef together in the refrigerator to continue soaking for more than 24 hours to ensure a richer flavor. In order to prevent the odor from transferring in the refrigerator, I use a crisper to keep it refrigerated.
Cut into slices and add dipping sauce and coriander. Fragrance lingers on teeth and cheeks.

Overview

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Ingredients

Steps