Invincible Rouduoduo Beef Sauce
Beef shank Two pounds | Peanut oil 600g |
Garlic 100g | Ginger 30g |
Onion 100g | Green and red pepper 500g |
Dried mushrooms after soaking 180g | Pixian Doubanjiang 100g |
Soybean paste 100g | Sweet noodle sauce 20g |
Oyster sauce 50g | White sugar 20g |
Chicken Essence 10g | Fried white sesame seeds 30g |
Fried chopped peanuts 100g | Boiled meat (30g rice wine or cooking wine, three star anise, a few fragrant leaves, a piece of cinnamon, a piece of ginger, and half a green onion) |
Fried oil (a dozen peppercorns, one star anise, two bay leaves, a small piece of cinnamon, half a green onion, half an onion, a piece of ginger, two or three corianders) |
Step 1
Take two pounds of beef shank meat and cut it into large pieces. It is best to choose the kind with less muscle.Step 2
Place the beef in cold water, add 30g of rice wine or cooking wine, and bring to a boil.Step 3
After the water boilsRemove the blood foam, add two sections of green onions, a few slices of ginger, three star anise, a few bay leaves and a piece of cinnamon, cover and simmer over low heat for 30 minutes.Step 4
Remove the beef and let it cool, cut into cubes and set aside.Step 5
Soak the dried shiitake mushrooms in advance, squeeze out the water, remove the stems and cut into cubes, weighing about 180g.Step 6
Remove the seeds and chop 500g of green and red peppers, or smash them directly in a food processor. Do not puree them, but leave them in a granular state, just like in the photo.Step 7
Put 600g peanut oil in the pot, add three sections of green onions, half an onion, and a few slices of ginger, then turn on the lowest heat and fry slowly.Step 8
Fry until fragrant and slightly colored, then add a dozen peppercorns, one star anise, two bay leaves, and a small piece of cinnamon bark.Step 9
After frying until fragrant, add two cilantro.Step 10
Fry until the onions are slightly charred and feel almost mushy. Immediately turn off the heat and remove the ingredients from the pan.Step 11
Pour in 100g of minced garlic, simmer over the lowest heat, simmer for about a minute, then add 30g of minced ginger, simmer until the garlic turns golden brown, add 100g of minced onion, simmer until the onion is fragrant, add the chili puree, and simmer over medium-low heat.Step 12
The water in the chili peppers is almost dried out and the color of the oil becomes clear.Step 13
Immediately add the chopped diced mushrooms and beef and simmer for seven or eight minutes.Step 14
Chop 100g of Pixian bean paste, pour it into the pot, and continue to simmer.Step 15
When the red oil of bean paste comes out, immediately add 100g soybean paste and 20g sweet noodle paste.Step 16
When the flavor of the sauce comes out, add 50g oyster sauce, 20g white sugar, 10g chicken essence, 30g fried white sesame seeds, 100g fried chopped peanuts, simmer for another minute or two and then turn off the heat. If you like spicy food, you can add chili powder here.Step 17
Now you’re ready to eat! Cooking tips for Wudirouduoduo beef sauceHere I bought a large amount of thin-skinned green peppers, four string peppers, and five beauty peppers (red peppers). After removing the stems and pepper seeds, the total is 500g. It is not spicy at all and adds a peppery aroma. , if you like spicy food, you can use screw peppers, string peppers and millet peppers instead, or you can omit the seeds and add some chili powder in the last step.
What I use here is granular soybean paste, which is chopped in advance like bean paste.