A Pot of Incense
1.
Main ingredients: beef tendon, green onion, ginger, beef stew bag, angelica, grass fruit, bay leaf, dried chili, star anise and other spices
2.
Cut the green onion into large pieces, cut the ginger into large pieces, and pat the fruit with a knife. Rinse the rest of the seasoning slightly to remove dust.
3.
Cut the tendons and banao into pieces of about 4 cm, boil water in the pot, put the meat in and blanch for a few minutes, remove and drain
4.
The blanched beef tendon is put into a small pot, and seasonings such as green onion, ginger, star anise, cinnamon, grass and fruit, soy sauce, beef stew with Huadiao wine, etc. are added
5.
Add a small handful of tangerine peel
6.
Add hot water than beef tendon (must be more water)
7.
Bring the casserole to the fire, bring it to a boil, turn to low heat and simmer
8.
When braising beef tendon, prepare some side dishes. Peel the carrots and cut into large hob pieces.
9.
Simmer for about 2 hours, the beef tendon can be easily pierced through with chopsticks, and salt is added.
10.
Add sliced carrots
11.
Cover the lid again and simmer the carrots thoroughly to turn off the heat.
Tips:
1. The brain must be soaked in water beforehand
2. This thing is not easy to simmer, it needs to be simmered for a while. (There is no time to choose a pressure cooker to press for 20 minutes)
3. The ingredients are as you like, and you can add a variety of vegetables
4. Add a small handful of tangerine peel when stewing beef tendon, which can remove fishy mutton and improve freshness.
