1. It is best to use beef tendon meat to make sauce beef. It is soft and has tendons and chewiness. First, knock off the extra fascia on the outer layer, and then break it into large pieces. Soak it in water for more than 3 hours, and change the water every hour halfway to fully remove the blood and water inside. This is the first dip in the sauce beef - soaked in blood removing water.
2. The scallions are cut into segments, beaten and scattered, the ginger is beaten flat, and several celery are also beaten and cut into segments. The coriander needs not to be rooted, but also beaten and cut into segments. Put together a few pieces of fermented bean curd, 20 grams of sweet sauce, 20 grams of soy sauce, and then pour some high level liquor, add salt, sugar monosodium glutamate, five spice powder, chicken powder, several star anise, a pinch of pepper, a pinch of cumin, and two pieces of sesame leaves, Add some clean water and hold it well by hand.
3. After the beef is soaked, squeeze out the water, and cut some cuts on the meat to make it easy to taste. If the sauce beef wants to taste good, the "second dip" is also very important - the sauce is soaked to taste. Pour the just adjusted sauce on the beef, fully grasp and massage to let the taste penetrate, then cover it with plastic wrap, and put it in the refrigerator for sealed curing for 12 hours, so that the salinity and sauce flavor inside and outside the beef are consistent, and the sauce beef with balanced taste is considered as first-class sauce beef.
4. The flavor of sauce is not enough. We also need spices: cinnamon, angelica dahurica, dried chilli, cumin, cinnamon leaf, white button, Chinese prickly ash, grass fruit, clove, Chen, star anise, two yellow gardenia seeds, which are colored and flavored. Use a powder beater to break them, and do not break them too easily to leave residue. The flavor of spices can be fully volatilized after breaking. If you don't have a flour beater, please use the ancestral knife and rolling pin at home to manually grind the flour, and then wrap the beaten flour with gauze to make a material bag.
5. Add hot water into the casserole, add onion and ginger, make a packet, add soy sauce, oyster sauce, soy sauce, and then pour some cooking wine, a little white wine to remove fishy smell, salt, monosodium glutamate, chicken powder, five spice powder, and the key "three sauces" - two spoons of sweet sauce, two spoons of soybean sauce, and several pieces of fermented milk. These three sauces are fermented and are the main source of the flavor of beef sauce. They should be put when pickling, In order to highlight the flavor of soy sauce, it is necessary to put enough ingredients in the sauce. Bring the soup to a boil and stir the sauce.
6. The beef soaked in soy sauce is red from the inside to the outside. At this time, the bottom flavor is enough. Clean up the dregs on it, and then put it into the pot for further processing.
7. Do not blanch the sauce beef. The beef should also be boiled under water to prevent the protein in the meat from shrinking and the meat from burning and stewing. Put the beef into the prepared casserole soup. The soup must be less than beef to ensure the consistency of taste and color. Boil the fire until the pot is opened again, and beat the blood foam clean. The blood foam must be skimmed several times to ensure the mellow flavor of the beef.
8. After no blood foam overflows, put two celery and a whole green pepper. Celery and green pepper can play a unique role in eliminating fishy smell and increasing fragrance. Then cover the pot and turn the low heat to stew for an hour and a half. Be sure to stew in a low heat. The high heat will easily break the beef stew.
9. Keep stewing until the beef can be easily pierced with chopsticks.
At this time, turn off the fire. Don't rush out of the pot. Cover the pot and continue to stew until the soup cools down naturally. This is the "third bubble" of making soy sauce beef - let the flavor of soy sauce reach deep.
10. The sauce is red, soft, juicy, fragrant, soft, and can't be cut apart. When you serve it for the Spring Festival, you can eat it as delicious as you like, and you can see it as noodles.