A Classic Dish of Soft Waxy Anti-aging: [braised Beef Tendon] (with Rolled Scallions)

A Classic Dish of Soft Waxy Anti-aging: [braised Beef Tendon] (with Rolled Scallions)

1. Prepare all the ingredients;

2. Soak the beef tendon in clean water in advance, and change the water several times until there is almost no blood. Shiitake mushrooms are also soaked in advance;

3. Remove the fascia and grease on the surface of the beef tendon and wash it for later use;

4. Put the ginger skin, half of the green onions, enough water in the pot, and then put the processed beef tendon;

5. Add a little high liquor;

6. After boiling on high fire, continue to cook for about 10 minutes, removing the surface foam in the middle;

7. Remove the beef tendon, wash it with warm water, drain the water, and cut into small pieces of about 3 cm (I think it is more powerful with kitchen scissors);

8. Cut the ginger into thick slices, peel the garlic, shred the onion, cut the green onion into sections, and prepare all the spices (clean with a strainer and drain the water beforehand);

9. After the pot is heated, add edible oil, add the peppercorns when it is warm, and stir-fry on low heat until fragrant;

10. Remove the pepper, leave the pepper oil in the pot, add green onion, ginger, garlic and spices, turn to high heat, and stir fry until fragrant;

11. Add the processed beef tendon and stir-fry until the beef tendon changes color and the surface shrinks;

12. Add cooking wine, light soy sauce, dark soy sauce, stir fry until evenly colored;

13. Add in hot water without any ingredients and boil on high heat until boiling. If there is foam on the surface, it should also be skimmed off;

14. Transfer the ingredients together with the soup to the casserole and heat it over high heat;

15. Wash the shiitake mushrooms after soaking and squeeze the moisture;

16. Add shiitake mushrooms to the pot;

17. After the high heat is heated to boiling, turn to low heat, cover and simmer. If there is foam on the surface, it should also be cleared. Cook for about 1 hour, remove the spices;

18. Cook for about two and a half to three hours, add salt and sugar, and then stir the ingredients in the pot from time to time to prevent sticking to the bottom. Then continue to cover and cook;

19. After about 4 hours, the beef tendon in the pot is soft and rotten, and it can be easily pierced through with chopsticks, and the beef tendon is stewed;

20. Take appropriate amount of beef tendon and shiitake mushrooms, put them in a large wok, collect the juice over high heat, and drizzle with a little sesame oil, mix well, and turn off the heat;

21. While the beef tendon is harvesting the juice, prepare a section of green onions and take the outer two layers (the two layers that will be rolled after peeling off);

22. Cut the green onions into thin strips, the thinner the better;

23. Put the shredded green onion in a basin, add clean water, wash with your hands, and then soak it for a while;

24. When the green onion in the basin has begun to roll, take out the green onion and absorb the water with kitchen paper;

25. Put the beef tendon on a plate, put on the green onions, and you can eat it.

Tips:

1. The beef tendon should be washed away from the surface of the mucus, it is best to remove the surface oil and fascia;

2. Braised beef tendon in brown sauce must be willing to prepare to get rid of the smell of the ingredients themselves, so onion, ginger, garlic and spices are essential. But the amount of various spices should not be too much. After I cook it for about an hour, I basically remove the spices. If I cook for a long time, the medicinal flavor will be stronger;

3. When braising beef tendon, in addition to the cold water for blanching at the beginning, hot water should be used for other (cleaning and subsequent stewing), this must be remembered;

4. When braising beef tendon, add more water because it takes a long time to cook. If you use a pressure cooker, the amount of water can be reduced appropriately, and it is almost the same as the ingredients (the pressure cooker basically does not lose water). If you really need to add water in the middle, you must heat the water;

5. When the beef tendon is cooked for about 3 hours, gum will begin to separate out. After that, the ingredients in the pot should be stirred at regular intervals to prevent sticking to the bottom and cooking. There was basically no need to open the lid before. The specific time should be adjusted according to the actual situation;

6. The stewed beef tendon can be juiced all at once, or you can just take the amount you want to eat (in fact, until the end of the cooking, there is basically no more juice);

7. The thinner the green onion is cut, the easier it is to roll, and it is best to make it fresh.