Yanbian style beef with soy sauce

Overview

I cooked beef during the Chinese New Year and took photos of the making process. As a native of Yanbian, I don’t like to eat beef with five-spice sauce or sweet sauce beef. Yanbian beef is made with simple ingredients, slightly salty in taste, green and spicy, and close to the original flavor of beef.

Tags

• hot dishes
• private kitchen
• beef
• dried green chili pepper
• ginger
• green onions
• light soy sauce
• old soy sauce
• red pepper
• star anise

Ingredients

Steps

1. 1 I won’t take pictures of the beef, because beef is cooked more during the Chinese New Year, so everyone can increase or decrease the seasoning

   

2. 2 This is a very important seasoning in Yanbian sauce beef. Dried green chili peppers, washed with water. If not, use fresh green chili peppers, which must be spicier.

   

3. 3 Everyone should know this step: boil water to remove the blood from the meat, but don’t cut the beef into large pieces. I cut a piece of beef to the size of a man’s fist

   

4. 4 Pour water into the pot, put the dried chili peppers, green onions, ginger, and Sichuan peppercorns into the boiling water and cook for three minutes

   

5. 5 Pour in one pound of light soy sauce and three tablespoons of dark soy sauce and cook for two minutes. If you don’t have that much beef, you don’t need to put so much soy sauce.

   

6. 6 Add the beef, bring to a boil over high heat, and simmer over medium heat for two hours. Turn the beef over halfway. If there is less soup, add more soup

   

7. 7 After cooking, pour the soup and meat into a big basin. It's actually ready to eat now, but I still chose to soak it overnight so it tastes better.

   

8. 8 Beef on New Year’s Eve dinner