The sauce is rich and mellow, and the good feeling is between the teeth. It can be said that it is a must-have for home banquets and watching the ball! Weibo: @安小厨's big stomach
Wash the surface of the sirloin with running water, then place it in a cold water pot and cook over high heat. After boiling, remove the blood from the surface of the water and boil it. After about 10 minutes, the blood in the meat is removed.
Remove the meat and drain the water. The green onions are cut into segments, and a small portion is cut into green onions.
Put the sirloin in a soup (sand) pot, add enough hot water to completely no meat, and mix in soy sauce, yellow sauce, star anise, salt, cooking wine, onion, ginger and pepper wrapped in gauze bag. , cinnamon and bay leaves.
Add the lid to the fire for half an hour, then simmer for about 1.5 hours. Finally, uncover the lid and simmer for 15 minutes on the fire to make the meat evenly taste.
Remove the sirloin and put it on the iron grid to drain it.
After the beef is completely dried, the surface is tight and you can slice it. When cutting, it should be cut into thin slices in the direction of the pork fiber, the surface is adorned with green onion, and a little sesame oil and balsamic vinegar are added according to personal taste.
1. When buying burdock, you should pay attention to selecting small and medium-sized burdocks. Because of the scattered distribution of beef tendons, the lines are not beautiful enough, and it is not easy to taste when marinated. 2, the burdock should not be cooked too soft and too bad, have enough toughness to cut out a complete and beautiful piece of meat. In order to achieve this effect, the sirloin can be removed from the boil and dried in the cooking process, and then cooked the next day. The overall halogen time is unchanged. 3, the baking time in the process of burdock (excluding the boiling time of the previous fire, and the time of the big fire after the sizzling) can be calculated as follows: 500 grams (1 kg) of burdock requires slow fire for 1 hour; 1000 grams (2 jin) of burdock requires slow fire Halogen is 1.5-2 hours; after 1000 grams, it takes half an hour for every 500 grams (for example: 1500 grams of beef to be stewed for 2.5 hours), and so on.