Beef in Brown Sauce(jiang niu rou )

Beef in Brown Sauce

Introduction:

Production steps:

Step 1: 650 grams of beef.

Step 2: clove, Angelica dahurica 10 grams each, 7 pieces of rock sugar, 5 pieces of dry pepper, 10 grams of prickly ash, 2 pieces of star anise and 5 pieces of fragrant leaves.

Step 3: ginger 5. Garlic 5. Onion 2.

Step 4: wash the beef and pierce the beef with a fork so that it tastes good when marinated.

Step 5: put the beef into the container. Put in the chopped ginger and garlic slices. Scallion. Add the right amount of salt. Soy sauce. Cooking wine. Chicken powder.

Step 6: soak well and marinate for more than two hours.

Step 7: put a small amount of oil in the pot. Stir fry with rock sugar over low heat. Add appropriate amount of water. Put in the marinated beef. Add the marinade together.

Step 8: bring to a boil over high heat. Remove the froth. Then pour all the prepared spices into the pot. Cook over low heat until the beef can be thoroughly pierced with chopsticks.

Step 9: keep the cooked beef in the pot to cool naturally.

Step 10: slice into a plate, place coriander and serve.

Materials required:

Beef: moderate

Ginger: right amount

Scallion: right amount

Garlic: right amount

Zanthoxylum bungeanum: right amount

Fragrant leaves: appropriate amount

Star anise: right amount

Dry pepper: right amount

Angelica dahurica: moderate amount

Clove: right amount

Rock sugar: right amount

Old style: moderate

Salt: right amount

Chicken powder: right amount

Cooking wine: moderate

Note: beef tendon meat is the best for making this sauce beef. But it's hard to buy beef tendon meat in our market. Unless you order it from the seller. Although beef tastes worse than tendon meat, it tastes the same. It's very chewy

Production difficulty: ordinary

Technology: Sauce

Production time: one hour

Taste: Maotai flavor

Chinese PinYin : Jiang Niu Rou