Bawang Supermarket|sauce Beef
1.
Prepare beef tendons,
2.
Prepare all the sauces,
3.
First soak the beef tendon in clean water for 1 hour, changing the water 3-4 times in between, until no blood overflows.
4.
Put the beef tendon cold water into the pot, add the shallots, cooking wine and ginger slices, boil on high heat,
5.
Keep boiling for 10 minutes, knock off the blood foam,
6.
Then remove the beef tendons and rinse them with cold water, and then soak them in cold water for 15 minutes.
7.
Add hot water and all sauces to the pressure cooker, bring to a boil on high heat, add beef tendon, cover the pot, press for 40 minutes after airing,
8.
Add salt and simmer for another 15 minutes,
9.
Take out the beef tendon and air dry for 2 hours,
10.
Put the air-dried beef tendon into the sauce again and cook for 15 minutes to make it more flavorful.
11.
Then remove it, wait for it to cool completely, and put it in a fresh-keeping box for storage.
12.
Cut into thin slices and serve with dipping sauce. (The method of dipping sauce: 1 teaspoon of minced garlic, 3 tablespoons of vinegar, 1 tablespoon of light soy sauce, 2 tablespoons of sugar and mix well. If you like to eat spicy, you can add some chili oil.)
Tips:
1. The step of soaking beef tendon in water cannot be less, it can better remove blood water, usually 3-4 is almost the same.
2. The beef tendons are blanched and soaked in cold water and dried in the sauce for 2 hours to make the meat firmer.
3. Salt can be added later according to the saltiness of the sauce. If the sauce is salty enough, there is no need to add salt.
4. The beef sauce must wait until it is completely cooled before slicing. It is best to refrigerate the sauce overnight, and then cut it the next day. When cutting, you must prepare a sharp knife so that it can be cut into thin slices. If the knife is blunt, it will only be sliced. Will chop up the meat.
