Beef in Brown Sauce
Introduction:
"It's best, Niu Huajian."
Production steps:
Step 1: the tendon flies into the water.
Step 2: open the fire in the pan, add the oil, stir fry the sauce, turn it into sauce, add the broth, add the spice bag and various seasonings.
Step 3: bring the beef to a boil in high heat, simmer it in low heat for 5 hours, soak it for 5 hours, take it out to cool, and bring the sauce soup to a boil again. Otherwise, it will turn sour easily.
Step 4: sliced beef plate, coriander embellishment, point sesame oil, beautiful color.
Step 5: the sauce is rich in flavor and the finished product is bright in color.
Materials required:
Beef tendon: moderate amount
Coriander: moderate
Sesame oil: appropriate amount
Dry yellow sauce: right amount
Angelica dahurica: moderate amount
Fragrant leaves: appropriate amount
Zanthoxylum bungeanum: right amount
Large material: moderate amount
Salt: right amount
Chicken essence: appropriate amount
MSG: right amount
Oyster sauce: right amount
Cooking wine: moderate
Soy sauce: moderate
Sufu: moderate amount
Note: sauce soup, the more you use, the more fragrant. If you don't use it often, boil it once every 3 days. To prevent bacteria from multiplying.
Production difficulty: Advanced
Technology: Sauce
Production time: several hours
Taste: Maotai flavor
Chinese PinYin : Jiang Niu Rou
Beef in Brown Sauce
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