酱牛肉|Beef in Brown Sauce

酱牛肉，一种菜名，是指以牛肉为主要原料，经过多种调味料的腌制而制成的一种肉制品，是源于内蒙古呼和浩特著名的特色名菜。有补中益气、滋养脾胃、强健筋骨、化痰息风、止渴止涎的功效，适用于中气下陷、气短体虚，筋骨酸软、贫血久病及面黄目眩之人食用。
Sauce beef, a kind of dish name, refers to a kind of meat product which is made of beef as the main raw material and pickled with a variety of seasonings. It is a famous characteristic dish from Hohhot, Inner Mongolia. It has the functions of Tonifying Qi, nourishing spleen and stomach, strengthening muscles and bones, resolving phlegm and calming wind, relieving thirst and salivation. It is suitable for the people who suffer from depression of Qi, shortness of Qi and deficiency of body, weakness of muscles and bones, anemia and yellow and dizzy face.

食材：
牛腱子 2000克
葱姜 适量
老抽 30毫升
生抽 30毫升
蚝油 40克
海鲜酱 50克
柱侯酱 50克
黄冰糖 30克
桂皮 1根
八角 2个
香叶 1片
丁香 6颗
白芷 3片

Ingredients:
Cattle tendon 2000 g
Ginger and onion
Regular soy sauce 30ml
30 ml of raw
40 grams of oyster sauce
Seafood sauce 50g
Yunho sauce 50g
Yellow icing sugar 30g
1 cinnamon
Octagonal 2
1 leaf of Geranium
6 clove
3 slices of Angelica dahurica

新鲜的牛腱子用流水冲洗掉表面的血水，在里面加老抽、生抽、葱姜、蚝油、黄冰糖、海鲜酱、柱侯酱、桂皮、香叶、八角、丁香、白芷，放入冰箱腌制48小时，中途上下翻动；
The fresh beef tendon is rinsed with running water to remove the blood water on the surface. In it, add soy sauce, soy sauce, scallion and ginger, oyster sauce, lollipop, seafood sauce, Zhuhou sauce, cinnamon, Xiangye, star anise, clove, Angelica dahurica, marinate in the refrigerator for 48 hours, turn up and down halfway;

腌制好的牛肉，放入高压锅，上气后转小火压个15分钟就可以了；
Marinate the beef, put it in a pressure cooker, turn the heat on for 15 minutes;

牛肉稍微放凉，切片装盘，卤汁可以冰冻起来，平时用来卤鸡蛋或者鸡爪。
Cool the beef a little, slice it and put it into a plate. The marinade can be frozen. It is usually used to marinate eggs or chicken feet.

做法二
用料：牛腱子肉1块（约1000g）,黄酱100克，料酒3汤匙（45毫升），花椒1茶匙（5克），桂皮1小块，酱油1汤匙（15毫升），盐2茶匙（10克），白砂糖1汤匙（15克），老姜1小块，八角2粒，大葱白1根
做法：
1.用流水洗净牛腱肉表面污物，整块放入凉水锅中大火煮，煮沸后将水面的血沫撇去，边煮边撇，约15分钟左右，内中的血水就清除干净了。捞出肉块沥干水分。
2.将牛腱肉放入汤锅中，加入热水至完全没过肉面，放入酱油、黄酱、盐、糖、料酒、葱段、姜片和状入纱布袋的花椒、大料、桂皮，盖盖大火煮半小时，然后调小火炖2小时以上，最后揭起锅盖再用大火炖15分钟，使肉块均匀入味。
3.捞出牛腱肉，在大碗上架一双筷子，将肉放在上面沥水晾凉。
4.牛肉彻底放凉后表面发紧，就可以切片了。切时应逆着肉丝纤维的方向，且承薄片装盘即可。
Practice two

Ingredients: 1 piece of beef tendon meat (about 1000g), 100g of yellow sauce, 3 tbsp of cooking wine (45ml), 1 tbsp of prickly ash (5g), 1 small piece of cinnamon, 1 tbsp of soy sauce (15ml), 2 tbsp of salt (10g), 1 tbsp of white sugar (15g), 1 small piece of ginger, 2 pieces of anise, 1 root of green onion

Practice:

1. Wash the dirt on the surface of beef tendon meat with running water, put the whole piece into a cold water pot and boil it in high heat. After boiling, skim off the blood foam on the water surface, and skim while boiling. About 15 minutes later, the blood water in it will be removed. Remove the meat and drain.

2. put the beef tendon into the soup pot and add hot water to the meat without any meat. Add the sauce, sauce, salt, sugar, cooking wine, onion, ginger, and pepper into the yarn bag, and add a
   large amount of cinnamon. Then cover the lid and cook for half an hour. Then simmer for more than 2 hours. Finally, cover the pot and simmer for 15 minutes to make the meat taste tasty.

3. Remove the beef tendon, put a pair of chopsticks on the big bowl and drain the meat to cool.

4. The beef can be sliced after the surface is tightened after it is completely cooled. When cutting, it should be against the direction of the meat fiber, and the bearing sheet can be installed on the plate.