【Tianjin】Soy Beef

Overview

During the Chinese New Year, people drink wine and eat meat. A pot of beef tendon is made with sauce before the New Year. During the Chinese New Year, whether it is entertaining guests or a family banquet, using beef in sauce as a cold dish is a very good dish to go with wine. The sauce here refers to the use of dry yellow sauce as the main ingredient. Long-term stewing allows the sauce aroma to penetrate into the beef. It can be regarded as a very unique way to eat beef. It can be made as a cold dish with wine. It is said that when Wu Song was hunting tigers and drinking in Jingyanggang, he ate this sauce beef and won a great victory.

Tags

• cold dishes
• chinese banquet
• beef tendon
• chili
• cinnamon
• cooking wine
• dried yellow sauce
• fennel seeds
• green onions
• light soy sauce
• lilac
• old soy sauce
• rock sugar
• star anise
• zanthoxylum bungeanum
• fragrant leaves
• garlic
• ginger

Ingredients

Steps

1. 1 Cut the beef tendons into pieces larger than your fist, soak them in water and pull out the blood.

   

2. 2 Use half a bag of dried yellow sauce and mix well. Use a sharp instrument such as a spatula to pierce the sauce and marinate it in the refrigerator overnight. The longer it is, the better. Dried yellow sauce is sold in the seasoning section of supermarkets.

   

3. 3 After the beef is marinated, prepare the seasoning. Mix the remaining half bag of dried yellow sauce with a bowl of water. You can add the rest of the seasonings according to what you have at home. You don’t have to put all the ingredients. You must have onions, ginger, garlic, star anise, cinnamon, bay leaves, and fennel seeds.

   

4. 4 Put the marinated meat in a pot of cold water, add a few slices of ginger and green onions, bring the water to a boil and cook for 10 minutes.

   

5. 5 After cooking, take it out and soak it in cold water for ten minutes, so that the meat will be firmer and not loose.

   

6. 6 Put the soaked meat into the rice cooker, add all the seasonings, add ten small pieces of rock sugar and cooking wine.

   

7. 7 Add water to cover the beef shanks, and sift in the prepared dry yellow sauce, leaving out the bean dregs. Add 2 tablespoons of light soy sauce and an appropriate amount of dark soy sauce for color adjustment. Don’t add too much dark soy sauce or it will be very dark. Select the simmer button for 1 hour.

   

8. 8 After 1 hour, open the lid, add appropriate amount of salt, and continue to stew for 1 hour.

   

9. 9 The chopsticks can easily penetrate the beef tendons. Soak it in the soup for a few more hours to enhance the flavor. When cool, refrigerate.

   

10. 10 It tastes best when sliced and eaten after cooling and refrigerated.