CHINESE BEEF SAUCE RECIPE RECIPES

Steps:

• First come a collection of materials. Personal habit is to put the ingredients in a small bowl, which is convenient to use later;
  The beef is blanched in water to remove the foam, cut into 2-3cm square pieces with a knife, and put on a plate for later use;
  (It's not sirloin, so it looks dry. You can only rely on sausages to increase the oil content. In fact, it's OK to put a few slices of fatty pork)
• Start the pot, put less than white sugar in the cold oil in the hot pot, let’s fry a caramel, one tablespoon of white sugar is enough,
  As the oil temperature continues to rise, the sugar slowly melts. At this time, use a spatula to keep stirring until orange bubbles appear on the surface. Change the heat to quickly pour the beef and sausage and stir fry;
  PS: The habit of making meat in my hometown is to fry a caramel (we call it fried sugar color); this way, the color of meat products is brighter;
• After the beef is evenly coated with syrup, a little white wine will remove the smell of meat products, and continue to stir fry.
  The oil in the sausage begins to decompose. At this time, we can add tempeh/Pixian Douban/ginger slices/Chinese pepper/star anise and stir-fry until all the spices are scented slowly;
• Add water, the amount of water is at least less than beef, because beef is not easy to be tender, and it takes a long time to cook;
  Add enough water at one time. If you need to add water midway, pour the boiling water along the side of the pot, put the prepared bay leaves, cover the pot and wait.
  After 1.5-2 hours of slow simmering, add salt to season the beef when the moisture is at the 2/3 position of the beef, change the high heat to collect the juice, and prepare to be out of the pot. At this time, continue to stir fry to allow the soup/salt to evenly penetrate into the beef. Texture.
  
• The red and appetizing beef with soy sauce is served on a plate.