Beef in Brown Sauce(jiang niu rou )

Beef in Brown Sauce

Introduction:

Production steps:

Step 1: 1. Wash the cattle key on the front leg and set aside.

Step 2: 2. Wrap each cow key with gauze.

Step 3: 3. Bind with rope and tie tightly.

Step 4: 4. Pack each one and reserve it.

Step 5: 5. Put the stew seasoning into the gauze and tie it tightly.

Step 6: 6. Put the tied beef into the pressure cooker, and add appropriate amount of water. (no more than two fingers)

Step 7: 7. Heat the water over high fire and skim the foam.

Step 8: 8. The amount of water is almost no more than beef.

Step 9: 9. Add onion and ginger slices.

Step 10: 10. Pour in the soy sauce, add some salt and sugar, cover and cook for 18 minutes..

Step 11: 11. Peel and seed the tomato and cut it into small cubes.

Step 12: 12. Put it in a hot pot.

Step 13: 13. Add sugar and a little salt.

Step 14: 14. Boil until thick.

Step 15: 15. Stir fry the tomato sauce and set aside.

Step 16: 16. When the pressure cooker is slightly cool, uncover the lid and take out the seasoning bag.

Step 17: 17. Pour the ketchup into the pot.

Step 18: 18. Add 5-8 spoonfuls of Haitian soybean paste, cover the pan, and turn off the heat after 6 minutes.

Step 19: open the lid after 19 and 24 hours

Step 20: 20. Untie the gauze and eat it.

Step 21: plate and slice

Materials required:

Beef tendon: 4 pieces, 2000g

Stew: right amount

Haitian soy sauce: right amount

Ginger: right amount

Scallion: right amount

Salt: right amount

Tomato sauce: right amount

Old style: moderate

Sugar: right amount

Note: 1, must choose the calf tendon, that is, the calf foreleg, tendon, taste good. 2. Old style must be put more, otherwise the color is not good-looking. 3. Stew material is bought in the market, which I know are: Cinnamon, fragrant leaves, ginkgo, Xiangyuan, Shannai, RouKou, Caogou, Baizhi, Daliao, Liangjiang, tangerine peel, etc. I don't know the name of the remaining two or three kinds. I can't put more spices, especially when I use so many kinds! Put two pieces of each at most, only a little bit of the big flavor, so as not to cover up the flavor of beef. 4. Haitian soy sauce and soy sauce are very salty, pay attention to the amount of salt, but more salt than usual stew, stewed soup can also be used to marinate eggs. 5. Ketchup is the amount of an ordinary tomato. 6. If you stew too much broth for the first time, you need to pour out some beef. 7. Like special soft rotten beef friends can be appropriate to extend the time.

Production difficulty: ordinary

Process: brine

Production time: one day

Taste: Maotai flavor

Chinese PinYin : Jiang Niu Rou