<h1 class="pgc-h-arrow-right" data-track="1" > marinated beef, do you still need to blanch water? Teach you the right way, not chai, not fishy, the sauce is rich and flavorful</h1>
Speaking of beef, this is a good thing that most people love to eat, in addition to the taste stick, its nutritional value is really high, which is rich in a variety of nutrients, which makes people fall in love. The meat quality of beef is relatively strong and firm, so marinated beef is a very good way to cook.
The tender and powerful marinated beef is the favorite of our whole family, and we must eat it every once in a while, because it is too fragrant and really can't help it. Although it is sold in the meat shop or supermarket outside, in order to ensure that the material is real and healthier, I still want to make it at home.
So if you want to make delicious marinated beef, do you need to blanch water? Or is it just a matter of simmering? These two methods are not right, today I will teach you the correct way, make it is not chai or fishy, the sauce is rich and super flavorful. If you like to eat marinated beef too, you might as well try my exclusive method.
<h1 class="pgc-h-arrow-right" data-track="1" > [marinated beef].</h1>
Ingredients: beef tendon, soy sauce, dark soy sauce, oyster sauce, cooking wine, green onion and ginger, dried chili peppers, star anise, cinnamon, fragrant leaves, cumin, soybean paste, sweet noodle sauce, salt, rock sugar
1, first prepare a piece of beef tendon, if it is larger, we need to cut it into several pieces, and then soak it in water. Soaking this step is the most critical, do not blanch the water and do not stew directly, first of all, you need to do more this step.
2, let the beef tendons soak in the water for at least half a day, soak all the blood in it, during which we need to change the water several times. After soaking, rinse with clean water and control the moisture.
3, after controlling the dry water, let's start marinating, which is also a very critical step, which can make the beef more delicious and flavorful.
4, add all the above spices to the beef, the right amount of soy sauce, dark soy sauce, oyster sauce, cooking wine, green onion ginger, dried peppers, cumin, star anise, cinnamon, fragrant leaves, salt, rock sugar, and then a large spoonful of soybean paste, a large spoonful of sweet noodle sauce, after grasping it well, you can start marinating.
5, the time of pickling is also as long as possible, I generally say that it is pickled at night, and the next day during the day. After marinating, we pour the beef tendons together with the spices and soup inside into the pot, and then add the right amount of water, the amount of water must not exceed the beef tendons.
6, so start stewing, after 1 hour it is almost enough, you can turn off the heat. Finally, we let the beef tendons soak in the soup for a while to make it more flavorful. After soaking, fish it out, cut into slices and serve on the table to eat.
Notes:
1, beef do not blanch water and do not stew directly, soaking this step is very critical.
2, before we stew in the pot, we need to do 1 more step, this step is marinating, after the marinated beef is more flavorful.