Beef in Brown Sauce(jiang niu rou )

Beef in Brown Sauce

Introduction:

"This is my father's second time to make sauced beef. According to him, the taste is not strong enough, because there is a little more water. But this time, I learned from the experience of the last time. I bought twice as much beef, and I spent more time to do more. Sauce beef not only can be eaten directly, but also can be put into noodles or fried rice. It's also very delicious. "

Production steps:

Step 1: wash 1000g beef and cut into large pieces.

Step 2: prepare green onion, ginger, soy sauce, Chinese prickly ash and cinnamon.

Step 3: put the beef in the soup pot, fill in the right amount of water, and add the right amount of soy sauce.

Step 4: cut the scallion into sections, slice the ginger, and put it into the pot together with the Chinese prickly ash, large ingredients and cinnamon.

Step 5: add appropriate amount of refined salt, bring to a boil over high heat, and simmer over low heat until the beef is cooked and rotten.

Materials required:

Beef: 1000g

Onion: two

Ginger: 1 small piece

Big material: 3

Zanthoxylum: more than 20

Cinnamon: 1 segment

Old style: moderate

Refined salt: 1 teaspoon

Note: if you have a pressure cooker at home, it will greatly shorten the stewing time. If you like marinated eggs, you can peel the boiled eggs and cook them with beef. It tastes good. If you don't eat it immediately after it's cooked and rotten, it will taste better and more delicious if you soak it for a few hours.

Production difficulty: ordinary

Technology: Sauce

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Jiang Niu Rou