Braised Beef Tenderloin in Red Sauce

Name: Braised Beef Tenderloin in Red Sauce
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Hot Dishes

Beef loin is blanched, then braised with a whole pantry of spices including cassia, star anise, tsaoko, angelica root, bay leaves, and tangerine peel. Pressure-cooked briefly and left to soak in the spiced broth, it emerges rosy, fragrant, and five-spice aromatic.

30 minNewMedium Hot Dishes Simmer Five Spice

Instructions

1
Wash the beef tenderloin repeatedly until clean, then soak it to remove the blood (changing the water multiple times), and put it into the pot with cold water.
2
Put the chopped green onions and sliced ginger into the pot, blanch until cooked, then remove.
3
Prepare an appropriate amount of spices.
4
Add an appropriate amount of cooking oil to the pot and heat it, then add the spices and sauté over low heat.
5
Stir-fry until fragrant, then add an appropriate amount of light soy sauce, dark soy sauce, and salt.
6
Add the blanched beef tenderloin and boil for 10 minutes.
7
Then put it back into the pressure cooker and pressurize for 10 to 15 minutes (different pressure cookers vary).
8
The pressed beef tenderloin can be properly braised or soaked, resulting in a very attractive color.
9
Take the soaked beef tenderloin out and plate it; it is aromatic and appetizing.
10
First time buying this kind of beef, it's very fragrant and delicious.