These two days are finally a little cool in autumn. It’s much more comfortable. It’s natural that the first wave of autumn fat sticking is about to begin. The practice of sauce beef is different from each family. My practice still belongs to the minimalist version. Meat with good sauce is a good choice for empty stuttering or making rougamo. Of course, beef soup should not be wasted. It is used as the soup base of beef noodles. It is delicious.


500g beef tendon
1 teaspoon salt
4-segment scallion
1 small piece of ginger
1 star anise
10 pepper
1 cinnamon
1 tbsp cooking wine
1 / 2 tbsp soy sauce
1 / 2 tbsp soy sauce
1 / 2 tbsp oyster sauce
1 / 2 tbsp sugar
1 fragrant leaf
1 / 2 teaspoon fennel
2 grass fruits


Step 1
Wash the beef key on the front leg and cut it into large pieces of 10cm square. Pour water into the pot, heat it over high heat, put the beef in and cook it in boiling water

Step 2
After taking out, soak in cold water and let the beef tighten

Step 3
Cut the green onion into three sections and beat the ginger with a knife. Put the spices into the seasoning box or wrap them with gauze and tie them tightly

Step 4
Pour an appropriate amount of water into the casserole, heat over high fire, add spices, onion and ginger, soy sauce, soy sauce, cooking wine in turn, bring to a boil, add beef and continue to cook over high fire for about 15 minutes

Step 5
After that, add salt and turn to pressure cooker for 40 minutes. After pressing, soak the meat in the soup overnight and drain the water. The taste is better