【Inner Mongolia】Beef with five-spice sauce

Overview

The most perfect way to cook beef with soy sauce is to choose golden shank meat. The cut beef slices are covered with the texture of beef tendon, and a small amount of tendon in the muscle is yellow and transparent; the meat is firm and stays intact when slicing without loosening, and the cut surface is the color of bean paste; it tastes moderately salty, rich in sauce aroma, crisp and refreshing, not hard or woody. Sauced beef retains the multiple functions of beef, such as replenishing qi, strengthening muscles and bones, and nourishing the spleen and stomach. It can improve the body's disease resistance and is suitable for people with weak muscles and bones, yellow face, dizziness, shortness of breath, physical weakness, and anemia. Sauced beef is rich in flavor and texture, and is often cut into slices and eaten as an appetizer. Eating beef with soy sauce in winter also has the effect of warming the stomach and dispelling cold. It is one of the best supplements in winter.

Tags

• cold dishes
• home cooking
• chinese banquet
• amomum villosum
• angelica dahurica
• aniseed
• beef tendon
• cao guo
• cardamom
• cinnamon
• clear water
• dried yellow sauce
• fennel
• lilac
• zanthoxylum bungeanum
• fragrant leaves

Ingredients

Steps

1. 1 Prepare the spices;

   

2. 2 Put the spices into the grinding cup of the blender and grind into powder;

   

3. 3 Yellow sauce water: Put the dry yellow sauce into a large basin and pour in water. The amount of water is the amount required for beef stew. Stir to dilute the yellow sauce into the water and dissolve all the yellow sauce.

   

4. 4 Soak beef tendons in water for an hour or two, soak in the bleeding water, then wash thoroughly and cut into large pieces;

   

5. 5 Bring the soy sauce water to a boil over high heat. When it boils, add the beef shank pieces, then pour in the seasoning powder and stir well;

   

6. 6 After the water boils again, remove the floating foam and simmer the hot pot on the induction cooker at 800 watts for about 3 hours;

   

7. 7 During the stewing process, the meat should be turned several times until the beef finally shrinks to half of its original size;

   

8. 8 After turning off the heat, the beef is still in the pot, let it cool and then put it in the refrigerator to refrigerate overnight;

   

9. 9 Slice and eat!