How to make Wuxiang Sauce Beef

五香酱牛肉的做法

\u0026 nbsp; 2 pictures

\”Friends like to eat the sauce I made, So every time I am a lot of beef to be distributed to my friends \”
ingredients details
Main ingredient 123] Beef

22 kg
  • Accessories

octagon ]

Cinnamon

20 grams
    Natamami

  • 10 grams Xiangye
  • 4 grams

  • [123 ] Pepper
  • 20 grams

  • Ginger
  • 1 kg

  • salt 500g
  • Haitian Soybean sauce 200 grams
  • white sugar 150g
  • Flower carving wine Affairs
  • Sheng ] A moderate amount
  • Chenpi 10 grams
  • sauce flavor
  • Sauce craft [sauce craft [ 123] A few hours of time
  • Ordinary difficulty

  • The practice of Wuxiang Sauce beef

  • 1
  • Prepare spices: octagonal. Cinnamon. Cinnamon. Cinnamon. Cinnamon. Cinnamon. Nutramee. (Chen Pi forgot to take pictures)

2

Put the beef into the water, put it into the boiled pot and add enough water. (All I use is the old soup, without adding water, so it looks like a layer of butter is not beautiful)

  • 五香酱牛肉的做法步骤:1
    Put the appropriate amount of oil in the wok and pour the sugar stir -fry.

  • 五香酱牛肉的做法步骤:2
    4

    Small heat fry until the white sugar is opened and turns into amber.

  • 五香酱牛肉的做法步骤:3
    5

    Pour the fried sugar color into the beef pot.

  • 五香酱牛肉的做法步骤:4
    6

    Pour in soybean sauce, flower carving wine, raw soy sauce, and prepared ginger and spices. (The process of putting the spice is forgot to take a picture)

  • 五香酱牛肉的做法步骤:5

    7

    Cook the heat until the pan is opened, then the low heat continues to cook 50 50 50 50 You can turn off the heat in minutes. Do not open the lid and simmer the beef until the night. (Because I cook a lot, it is enough to cook for 50 minutes after opening the pan. The taste is just right. If the beef is less, the time can be lengthened.)

  • 五香酱牛肉的做法步骤:6 8

    After cooking. Because I took a picture at night, the light was dark.

  • 五香酱牛肉的做法步骤:7 9

    Slip disk.

  • 五香酱牛肉的做法步骤:8 10

    After refrigerating the refrigerator, it will be better cut.

  • Tips

  • Because I use all the old soup. So less salt is put, please try the saltiness according to the amount you make. Do not throw away the soup of the sauce. Put the soup in a large container or 1000ml of pure water bottle and freeze it in the freezer. In the future, the jelly is used in advance when the beef is used, and the taste of the old soup is super delicious. My old soup has been used for nine years 五香酱牛肉的做法步骤:9

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