Beef in Brown Sauce(jiang niu rou )

Beef in Brown Sauce

Introduction:

"Grandfather likes to eat beef. It's the first time to cook it. It tastes good. Grandfather likes it very much. Beef is rich in protein, amino acid composition is closer to human needs than pork, can improve the body's disease resistance. Cold winter food beef, has the warm stomach function, is the cold winter tonic good product. Beef has the functions of Tonifying the middle Qi, nourishing the spleen and stomach, strengthening muscles and bones, resolving phlegm and calming wind, relieving thirst and stopping salivation. It is suitable for people with middle qi depression, shortness of breath and body deficiency, weakness of muscles and bones, anemia, long illness and yellow and dizzy face

Production steps:

Step 1: prepare all kinds of spices.

Step 2: wash the beef tendon after treatment, soak it in rice washing water for half an hour, then put it into the pot in cold water until the water boils for 2 minutes, then remove it, rinse the beef with hot water and put it into a bowl for use.

Step 3: put all the spices into the pot, put 1700g water into the fire, open and add beef tendon. Put in rock sugar, soy sauce, salt, a little soy sauce (too many colors, too much like Chinese Medicine).

Step 4: simmer for half an hour, turn off the heat and simmer for half an hour, then turn down the heat for half an hour.

Step 5: put the naturally cooled beef tendon meat into the leech, filter the sauce and marinate it overnight

Step 6: 6. Slice the hanging wall.

Materials required:

Beef tendon: 500g

Shannai: 2-3 small pieces

Tsaoko: 2

Ginger: 2 tablets

Star anise: 5-6

Fennel: right amount

Zanthoxylum bungeanum: right amount

Fragrant leaves: appropriate amount

Nutmeg: right amount

Cinnamon: moderate

Tangerine peel: appropriate amount

Rock sugar: 5g

Raw soy sauce: a large spoon

Old style: moderate

Salt: right amount

Note: don't stew too bad. Simmer until 70% to 80% cooked. Beef tendon is just delicious.

Production difficulty: ordinary

Technology: Sauce

Production time: several hours

Taste: Maotai flavor

Chinese PinYin : Jiang Niu Rou