Beef with soy sauce
Overview
Most of the methods for sauced pork are different from one family to another, and each family's favorite taste is also different. Some methods have a lot of seasonings, but I still prefer the method of sauced pork with just a few seasonings. Furthermore, the old soup is also very important. The old soup at home is also several years old. The beef made by adding Laotang sauce is more fragrant.
Tags
Ingredients
Steps
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Prepare materials.
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Soak the whole fresh beef button in cold water for 12 hours. Repeat the water changes several times to fully soak out the blood.
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Add peppercorns, cumin and salt to a wok over low heat and stir-fry until fragrant. (The ratio of cumin to peppercorns is 2:1).
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Drain the soaked beef tendons.
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Rub the fried Sichuan peppercorns and salt onto the dry beef while it is still hot, and rub it repeatedly. Marinate for 48 hours.
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Take out the old soup and defrost it.
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Rinse the marinated beef tendon with clean water and put it into the pressure cooker. Make a packet of peppercorns and fennel with gauze and put it in.
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Add scallions, ginger slices, and dried chili peppers.
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Add old soup and rock sugar.
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Heat water until the meat noodles are covered, add light soy sauce, yellow sauce, and cooking wine. Cover the pressure cooker and cook for 25 minutes.
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You don’t need to take out the sauced beef tendon right away, soak it for 4 hours for more flavor.
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Remove the beef tendon, drain and let cool, then cut into thin slices and serve on a plate.
