Beef in Brown Sauce(jiang niu rou )

Beef in Brown Sauce

Introduction:

"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. Sauced beef is a famous dish and a favorite dish on our table. Today, I'm going to release my own sauce beef to you

Production steps:

Step 1: main ingredient beef

Step 2: soak the beef in clean water to produce blood.

Step 3: rinse the bleeding beef.

Step 4: put the beef into the pot, add water, put the cold pot on the fire and boil

Step 5: wrap all the spices in gauze to make a bag.

Step 6: rinse the boiled beef with water, and put the bag into a clean pot.

Step 7: add yellow rice wine to remove fishiness.

Step 8: add soy sauce to improve color

Step 9: add sugar to make the meat more fresh

Step 10: season with salt

Step 11: add enough water to the pot, the water is higher than the surface of the meat. The fire is boiling. Skim the froth and turn to low heat to stew until it is cooked

Step 12: slice the cooked beef and serve on a plate.

Materials required:

Beef: 500g

Soy sauce: 100g

Salt: 25g

Sugar: 5g

Water: 1000g

Yellow rice wine: 2G

Scallion: 2G

Ginger: 2G

Zanthoxylum: 0.2g

Bulk: 0.3g

Fennel: 0.2g

Cinnamon: 0.5g

Caokuo: 0.1g

Angelica dahurica: 0.1g

Fragrant leaf: one piece

Note: 1, cut into pieces of beef taste more light people, pour on the original soup and a few drops of sesame oil can be used. 2. I prefer people with heavy taste to eat with pepper and vinegar. 3. It's best to color the sauce beef with soy sauce. The color of the sauce I use is lighter, because my taste is lighter. 4. The cooked sauce beef is best soaked in the original soup for several hours to make it taste better.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Jiang Niu Rou