CHINESE BRAISED BEEF TENDON RECIPE RECIPES

Steps:

• A beef tendon thaws.
• Cut the beef tendon into three pieces, wash and soak in clean water for one hour, changing the blood in the middle.
• Pour clean water into the pot, add a few peppers, sliced ginger, green onions, and add beef tendon
• After the fire is boiled, skim off the foam, then remove the beef tendon, and discard the boiling water. Soak the beef in cold water for 5 minutes until the meat is cool.
• Prepare various seasonings such as green onion, ginger, aniseed, and wrap the finely chopped brine in a non-woven fabric
• Put the meat in the pressure cooker, pour water, add the green onion and ginger and the marinade bag, add light soy sauce, dark soy sauce, rock sugar, cooking wine, stir well, cover the lid and cook on high heat until SAIC, then change to medium-low heat and cook for 25 minutes Turn off the fire
• Take the cooked beef out, let it cool and air dry at room temperature for 2 hours, then put it back in the previous broth and cook for 15 minutes on high heat.
• The marinade filters out the marinade packets and impurities.
• Put the marinade in a sealed fresh-keeping box, and put it in the freezer of the refrigerator after cooling, it is the old marinade.
• After the marinated beef is completely cooled, slice it again, and start with the dipping sauce.

Steps:

• Naturally thaw Hengdu beef and Jianzi meat
• After thawing, take it out and wash it, then soak it in water for 1 hour to remove the blood
• Pour the homemade Lao Lao Tang into the pot, add water, if there is no Lao Lao Tang, omit it, just use clear water.
• Then put the beef shank in the pot
• Add green onion, ginger, garlic, dried chili
• Put the spice bag in it too. The spice bag is sold in supermarkets.
• Put in the right amount of salt
• Put rock candy
• Put in light soy sauce and dark soy sauce
• Cover the lid and turn on the fire. When the pot is steamed, press the weight and start timing. Generally, 25-30 minutes is sufficient for this amount.