Private Sauce Beef
Overview
This sauced beef is one of my specialty dishes. My family likes to eat it. There are a few tips to remove the fishy smell of beef. As long as you master these tips, you can make sauced beef at home that is clean and hygienic and has a taste comparable to that of a braised beef restaurant!
Tags
Ingredients
Steps
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Onions, ginger and spices used in soy sauce beef
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Prick a few holes in the beef shank, add water to soak in the bleeding water (you can massage it with your hands to help drain the blood and water while soaking. If the water in the beef shank has turned red, you need to change a basin of water, and the soaking time is more than 2 hours)
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Put the soaked beef in cold water into the pot, and start to blanch it over medium heat. When the water is slightly boiling and all the blood foam comes out, turn off the heat. Take out the beef in sauce, skim off the blood foam, and keep the bottom soup for later use (do not cover the pot during this process, in order to release the fishy smell)
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Add appropriate amount of base oil to the pot, add scallions and stir-fry until the scallions have shriveled, take them out and leave the scallion oil
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Add the spices and stir-fry until fragrant, then add two tablespoons of soybean paste
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Add in the blanched beef and coat it with soybean sauce for easy flavor
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Add the base soup and old soup used to blanch the beef and start to sauce the beef. Add cooking wine, dark soy sauce, salt, and sugar to taste. Bring to a boil over high heat. Do not cover the pot during this process to let the mutton smell of the beef come out. Then turn to medium heat and cook until chopsticks can be easily inserted into the beef. Turn off the heat, cover the pot and let the beef simmer in the soup for another 2 hours to absorb the flavor
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When eating, cut it into thin slices and pour a spoonful of soup over it. You can also choose your own juice to dip it in. It is very delicious!
