How to pickle sauce beef?

There are too many ways to make this, and the ingredients made by various methods are very different. Tell me about one of them:

Practice and steps:

Step 1: Deal with beef.

Sauced beef always has two key points: one is beef and the other is sauce. Therefore, when handling beef, we must be patient and meticulous, so that beef can be thoroughly cleaned and tasted before cooking.

The raw material of sauce beef is beef tenderloin, which is tight, tender and tender. Now this raw material is three catties of beef tenderloin. You can increase or decrease the amount of various ingredients according to the amount of beef you cook.

After buying the beef, soak it in clear water for 2-3 hours, and completely soak the blood in the beef to remove the fishy smell. This is the first secret.

Then rinse with clear water, put the beef into a big bowl or basin, pour in soy sauce, and the amount of soy sauce should not exceed that of beef, using 250g soy sauce. Then cover it and put it in the refrigerator for at least 5 hours. This is the second secret. It can also be pickled one night in advance and made the next day.

Step 2: Cook in the pot.

After the beef is marinated, put it in the pot with the juice, and then add cold water. There is more water than beef, because beef expands when heated.

After boiling water on high fire, skim off the floating foam, and add 1 ginger, 1 pepper, 3 star anise, 1 cinnamon, 2 fragrant leaves, 1 fragrant fruit, 3 dried peppers, 1 teaspoon cooking wine and/kloc-0.

Then add 150g sweet noodle sauce, which is the second "sauce" for making sauce beef and the third secret of authentic sauce beef. Mix all kinds of ingredients and seasonings evenly, cover and cook for two and a half hours on low heat. Cooked beef can be inserted with chopsticks, but there will still be some resistance.

Turn off the heat when the beef is cooked. Continue to cover and stew for 2 hours, so that the beef will be more delicious.

After the beef is taken out of the pot, it can be sliced and eaten directly (the beef is cut against the fiber, which is soft and not easy to plug the teeth), or it can be put in the refrigerator for refrigeration, so it tastes softer and has a special flavor.