Healthy private sauce beef
Overview
The spices used in private sauced beef are naturally not as complicated as those in braised food shops, and there is no secret recipe for aged braised beef. But for dishes that everyone can cook, there is naturally a secret to making them delicious. I always try to increase the variety of spices as much as possible, followed by the must-have yellow rock sugar and soybean paste.
Tags
Ingredients
Steps
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Materials are ready.
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Add salt and pepper and Sichuan peppercorns to the pot and stir-fry until fragrant and let cool.
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Spread the fried peppercorns and salt evenly on the beef tendon.
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Wrap the beef noodles in plastic wrap and marinate for 24 hours.
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After the beef is marinated, prepare soybean paste, marinade and various spices that can be found at home. I probably used star anise, grass fruit, bay leaf, cinnamon, cardamom, angelica, licorice, tangerine peel, cloves, cumin, pepper and so on.
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Wash off the pepper and salt from the beef that has been marinated for more than 24 hours, put cold water into the pot, add onion, ginger and cooking wine and bring to a boil.
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After the fire boils, skim off the foam.
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Pour in various spices.
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Then add appropriate amounts of soybean paste, light soy sauce, dark soy sauce, yellow rock sugar, and brine juice.
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Bring to a boil over high heat and add appropriate amounts of dark soy sauce and salt according to color and taste. Then simmer over low heat for 1 hour. During this period, you can easily pierce it with chopsticks until it is cooked. Turn off the heat and simmer for 1 hour. Then return to low heat and simmer for another hour. Turn off the heat and let it sit for more than two hours to allow the flavors to infuse.
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Home braised beef with soy sauce doesn’t feel very healthy.
