Soy sauce beef retains the multiple effects of beef, such as tonifying the middle and Qi, strengthening muscles and bones, nourishing the spleen and stomach. Soy sauce beef has a strong flavor and rich taste. It can also warm the stomach and drive away the cold in winter. It is one of the best tonics in winter. Today, fresh and high-quality beef tendon meat and sauce beef made by electric pressure cooker are selected. The operation is simple. The color of beef tendon is yellow and transparent, the meat slices are oily, the sauce is red, complete and not loose, the meat is compact, tender, rotten and soft, the entrance is mellow and not greasy, the sauce is full, crisp, tender and refreshing, and the aftertaste is rich and long. It can be regarded as a delicacy for drinking and dining, traveling and family hospitality.

Ingredients

1000g beef tendon meat
2 small pieces of ginger
5 shallots
5 cloves garlic
3 tablespoons cooking wine
3 tablespoons dry yellow sauce
2 tablespoons raw soy sauce
2 small pieces of fermented bean curd
Half a teaspoon of salt
3 star anise
2 fragrant leaves
1 small piece of cinnamon
Half a Siraitia grosvenorii
1 orange peel
30g rock sugar

Directions

Step 1
Wash the beef, cut it into large pieces, soak it in cold water, and change the water several times to remove the blood

Step 2
Put cold water, beef and ginger slices into the wok. Skim the foam after the water boils

Step 3
Remove the beef, rinse it, and pierce the beef surface with a fork

Step 4
Add cooking wine, dry yellow sauce, raw soy sauce, fermented bean curd and salt, mix evenly, and refrigerate in the refrigerator for one night

Step 5
Take out the refrigerated cured beef, put it into the electric pressure cooker together with the marinade, add an appropriate amount of hot water, add ginger slices, scallion knots, garlic cloves and star anise, fragrant leaves, cinnamon, Siraitia grosvenorii and orange peel in the gauze bag, and select the "meat" button (do not select the "beef tendon" button. This function can stew for too long, which will stew the beef too badly). If you don't worry, After the cover of the pressure cooker can be opened, poke the beef with chopsticks. It is appropriate that the cooked beef can penetrate smoothly with chopsticks and have slight resistance. If it is too hard, it will not bite and chew

Step 6
After the beef is cooked, open the lid and leave the meat in the pot. Soak the original soup for more than 2 hours to make it taste fully

Step 7
Put oil and rock sugar in the frying pan, boil over medium heat, stir until the color is close to brownish red and bubbles appear, turn off the fire (turn off the fire at this time, you can avoid the sugar color from burning in the final stage, and the oil temperature is very high, so as to reduce the splashing oil star)

Step 8
Add a small amount of boiled beef soup, fire, put in the beef, pour and wrap the soup on the beef with a shovel until the juice is collected, so as to give the beef more beautiful color and taste

Step 9
Beef out of the pot, cool completely, slice. Cut the beef against (across) the grain, because the fiber of the beef is thick. Cutting it against the grain can cut off the tendons and taste tender

Step 10
When eating, it can be matched with a small dish of favorite dipping materials (raw soy sauce, minced garlic, scallion, coriander, chili oil, sesame oil, cooked white sesame, etc., which are prepared according to personal taste), and the taste is more beautiful

Step 11
Finished product drawing appreciation