There is no story behind, just want to share it.
After buying the burdock meat, wash the surface mucosa first, then take the water for 3-4 hours and then wash it. Take it out and cut it in half or half. Take a knife and poke a few eyes in the deep place.
Take a large pot and put the sirloin into it. Put the onion, ginger, some pepper, cooking wine and salt together and knead it. After you have finished it, take the plastic wrap and seal it in the refrigerator for one night.
Put the water in the cauldron, take out the pickled sirloin on the first day, put it in, let the fire boil, boil the bloody foam 5 minutes after the pot, and then fish it out (must be cold water pot)
Diluted the purchased yellow sauce and dried sauce with water, put it
Then brush the pot and pour it into clean water. It is probably half a pot of water. The amount of meat at the end is more than enough. Mainly look at the size of your pot. Don't be too full. Bring the fire to the pot and put the meat in. . Then pour the sauce that was just diluted into the pot.
Then put onions, ginger, oyster sauce, Yipin fresh, Huadiao wine, monosodium glutamate, chicken powder, rock sugar, thirteen incense, and star anise. The remaining pepper, cumin, dried tangerine peel, cinnamon, white buckle, grass fruit, licorice The seasonings are all packaged together with the seasoning package.
Open the fire and boil the water, then simmer the pot for about 2 hours, pay attention to the balance of the water, don't dry the pot.
Cook the sirloin meat in the pot and don't rush to eat it. Put it overnight and wait for it to cool naturally. Remove it and put it in the basin, seal it with plastic wrap, put it in the refrigerator, and take it out and slice it.