How to solve the preservation and quality problems of beef sauce?

Beef sauce is another new cooking artifact after Laoganma, and it is more delicious than Laoganma. Because it is real meat, it will naturally taste better than Laoganma, so I prefer beef sauce. Because I was worried about buying too many preservatives in beef sauce, I always made it myself, which not only ensured that there was no preservatives, but also put more beef and ensured that it was beef. So I always make a bottle of beef sauce at home every once in a while, which is not only satisfying, but also delicious, and mixed with flour to make sauce can also be delicious.

Although beef sauce is really delicious and hygienic, the only drawback is that it can't be kept for too long. Because there is no preservative when cooking, the general beef sauce can't be preserved for too long, which is still a bit of a fly in the ointment. But fortunately, I found that if you pour some white vinegar into the homemade beef sauce when cooking, it can not only prolong the shelf life of the beef sauce, but also make it last longer. At the same time, it can also sterilize and smell delicious. So you can have a try. Then the following small series will tell you about the practice of beef sauce and the use of liquor.

A long, wide pullover

Selection of ingredients: first, choose beef, you can choose beef tendon, bright. Then prepare some red pepper, lobster sauce, spiced powder, white wine and so on. At the same time, you can also add the flavor of mushrooms as a side dish, and you don't need to add it if you don't like it. Start making beef sauce after preparing the ingredients.

Detailed process

Step 1: Take out the beef and clean it first. If you have time, be sure to soak the beef in water for 30 minutes. Then cut the beef into pieces, then cut it into cubes and chop it, as long as it is not too big. Take out the onion, ginger and garlic, wash them, cut them into sections, and cut the peppers together for later use.

Step 2: Then take the pot, put the oil in the pot, pour the beef into the pot, and fry it with the spiced powder. The main purpose of this frying is to fry the water in beef. Then pour in onion, ginger, garlic, chili fermented soybean, add soy sauce, and then start stirring constantly to avoid boiling.

Step 3: So here comes the point. When there is no water left, we will pour the white wine into the pot. Then continue to cook slowly until the water is dry, and you can sprinkle white sesame seeds according to your own preferences. You can mix them, turn off the fire, and then store them in a water-free and oil-free bottle.