The recipe for beef sauce is the kind in the restaurant

Preparation of sauce beef.

1 Wash the beef keys of the front leg and cut them into 10cm cubes. Pour water into the pot, put the beef in and soak for an hour to remove the bruising of the beef. 2 Pour an appropriate amount of water (1/2 of the height of beef) into the casserole, heat over high heat, and add red pepper, peppercorns, ginger, soy sauce, sugar, and vinegar in turn.

After boiling, add the beef and continue to cook over high heat for about 15 minutes, reducing to low heat until the meat is cooked (about 1 and a half hours). Prick it with chopsticks and you can pass through it smoothly. Remove the beef pieces and place them in a ventilated and cool place for about 2 hours.

3 Slice the cooled beef.

The practice of sauced beef is the most authentic method.

Preparation of sauce beef.

1.Ingredients: Fresh and tender beef, supplemented by sand kernels, cardamom, cloves, cinnamon, large ingredients, cumin.

2.Cleaning: First, put the selected beef into clean water, soak it for 4 6 hours, soak out the blood in the beef, wash it, then scrub it with a board brush for 1 time, and then use cool water for 4 times.

3.Sauce: Dilute the yellow sauce with cold water, add salt and stir well.

4.Cooking: Put the beef in the miso soup pot and cook for 1 hour, remove the beef after boiling, and remove the sauce foam from the pot.

Put bones or bamboo boards at the bottom of the pot, put lean meat and tendon meat in the middle, put old meat on all sides, mix it with old soup, add auxiliary materials, and cook for 1 hour before pressing the pot. The method of pressing the pot is to press the beef with a bamboo board on which a large basin filled with water is placed, or a bucket of water is pressed.

5.Remove from the pot: After pressing the pot, turn the heat and cook over low heat for 6 hours.

When out of the pot, it is necessary to make a light shovel and put it flat, and the meat should be placed in the bamboo drawer after it is out of the pot, so as not to break the sauce beef, and it can be cut after it is cool. It takes about 8 hours to make a pot of sauced beef, and 25 kilograms of cooked meat can be produced for every 50 kilograms of raw beef.