Name: Beef Tendon
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 750g beef; 750g Beef tendon; 50g Soy sauce; 20g Dry yellow sauce; 15g crystal sugar; 10g salt; Some Highly Liquor; 1 Green onions; 1 piece ginger; 5 star anise; 1 piece Cinnamon

Beef Tendon

by Luo Shengtang

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

Pasting autumn fat is not a day or two, but a task within a period of time, and it does not necessarily have to be a big elbow and big pancake. How boring? Buy a few kilograms of good beef with ribs, wash and chop it, chop it, throw it into the pressure cooker, find some seasoning that you can easily see, press it for 40 minutes, make two green leafy vegetables to relieve the greasiness, and boil some winter melon soup ,Done! You are holding a pot of rice next to it and waiting to uncover it. Stewed beef usually has two parts of meat, one is sirloin, and the other is sirloin. The sirloin is beef belly skin, which is equivalent to pork belly, fat and lean. The tendons and skins are great when stewed. The sirloin is the ribs without the ribs. Although it does not have as many layers as the sirloin, it is better than the meat quality, plus a layer of fat, which is also very powerful! I don’t like to just put meat in the beef stew now. I also want to put some tendons. This tendon is not the kind of gluttonous tendons, but the big tendons of cattle. There are two types, one is beef tendon and the other is beef. The tendons of the knee fossa have a big smell and are difficult to remediate. They need to be treated separately in advance, but they are easy to buy. The latter has a small peculiar smell and can be treated with beef. It is very convenient, but not easy to buy. The effect is the same, the taste is very strong, but I prefer to use the big tendons in the knee socket, because the tendons here are bigger, and the stew is definitely a big meaty feeling. The last thing to say is that the beef stew is also necessary. Some fat, otherwise it won’t be moisturized or fragrant, but... this fat is the fat of a cow. Don’t throw a piece of pig fat in it. Many of your friends are newbies. I’ll try to be as meticulous as possible. Otherwise, someone would definitely dare to throw a piece of pork belly into the beef pot...I used a classic online idiom to express my anger: "If you throw pork into the pot, I will kill you, but I will do it very hard. "

Beef Tendon

1. Prepare all materials

2. The cow's knees are cramped, is it fun to watch? But not easy to buy

3. Beef loin meat, specially selected a piece of fat and thin, it is very good, it has a little snowflake texture

4. Wash the meat and chop it into pieces for later use. The beef tendon pieces are about twice as small as the beef pieces

5. Cut green onion into sections, cut ginger into thick slices and set aside

6. Cook beef and beef tendon in cold water, boil, skim off the foam, pour a little white wine, add a little green onion and ginger and cook for about five minutes

7. Take the beef out and put it into the pressure cooker. Use a thin basket to pour the blanched beef soup into the pressure cooker to boil.

8. Put all the seasonings into the pot and boil again, cover the pot, put on the pressure reducing valve, boil the high heat until it makes a sizzling sound, then turn to medium heat, keep the sound, press for about 40 minutes

Tips:
1. The tendons of cow-knee nests are not easy to buy. Generally, you can't buy them. When using beef tendons, because the tendons are more fishy and dirty, you need to make more bubbles in advance, blanch them in water for a while, and then remove them. Cool water can be cooked together with beef, otherwise the peculiar smell will be too strong;
2. When cutting the beef tendon, it must be much smaller than the beef piece, because the beef tendon is very difficult to cook. If it is the same size as the beef cut, then the beef is rotten, but the beef tendon is still hard, or wait Cook the beef tendon to a good taste, then the beef will not be rotten, so if you want to make beef and beef tendon at the same time, then you can only use large pieces of beef and small pieces of beef tendon. The size ratio must be meat. Is twice the size of the tendons;
3. If the beef tendon is stewed in a normal pot without a pressure cooker, it will not be simmered for five or six hours. It takes too much effort. Therefore, it is necessary to go to the pressure cooker. Forty minutes is a more suitable time. You can master it yourself. ；
4. Although it must be said every time, it is still necessary to say that blanching beef and mutton must be put in cold water, so that the blood and odor in the meat can be released more fully;
5. When blanching beef, you should keep skimming the froth to keep the soup clean, so that the soup can be used;
6. When the seasoning is added to the stew, be sure to boil the soup on a high fire and then add the soy sauce, so that the raw flavor of the soy sauce can be removed. If there is no dry yellow sauce, you can add soy sauce;
7. After turning off the fire, be sure to wait until the gas is exhausted before opening the pot, and pay attention to safety.