Beef with five spice sauce
| Beef Tendon 1 whole block | Five-spice powder 0.5 tablespoon |
| Green onion 4 paragraphs | Ginger slices 4 tablets |
| Salt 1 tsp | Light soy sauce 2 tablespoons |
| Rock Sugar 5 pieces | Old soy sauce 1 tsp |
| Cooking wine 2 tablespoons | Garlic |
| Dry chili powder |
Step 1
Wash the beef tendons, cut into three sections, boil in warm water, boil for 5 minutes
Step 2
Take it out, wash it, and soak it in cold water for 30 minutes to tighten the meat.
Step 3
Add scallions, ginger slices, 1/2 tablespoon of allspice or thirteen-spice powder, 1 small salt, 2 tablespoons of light soy sauce, 5 small pieces of rock sugar, 1 teaspoon of dark soy sauce, 2 tablespoons of cooking wine, and water (The amount of water is just enough to cover the beef pieces). After boiling, cook for 15 minutes until it becomes brine, then add the soaked beef - the "sauce" begins.
Step 4
After boiling on high heat for 15 minutes, turn to low heat and simmer for 50 minutes or until chopsticks can be inserted into the meat, which means it is cooked.
Step 5
Remove the meat pieces and dry naturally for 2 hours
Step 6
Heat the brine again, add the cooled meat pieces, and simmer over low heat for 30 minutes - the second sauce. Remove from the pan and let cool, slice into slices and place on a plate. You can add red or green filamentous vegetables to enhance the presentation (I used colored peppers, but it would be better to accompany the beef with coriander)Step 7
Dipping ingredients: Mix minced garlic, chili powder, and salt in a bowl, heat oil in a pot, pour it into the bowl, and pour in sesame oil and light soy sauce. Five spice sauce beef cooking tips1. It is said that authentic soy sauce beef is made from beef shank.
2. After cooking it for the first time, soak it in cold water to tighten the meat. After the sauce is cooked for the first time, it should also be left to dry naturally.
3. The amount of brine should just cover the beef pieces
