1. Cut a beef tendon in half, wash and soak in clean water for 30 minutes, pour out the blood
2. Pour clean water into the pot and put the beef tendon. After boiling over high heat, skim off the foam, then remove the beef tendon. Pour out the boiling water.
3. Clean the pot, blanch it, and put the washed beef tendon into the pot
4. Put the green onion, ginger, bay leaves, aniseed, pepper, grass fruit, cinnamon into the seasoning bag, put it in the pot, add water
5. Add light soy sauce, dark soy sauce, bean paste and sugar and stir well
6. Cover the pot, press the "fermented bean curd hoof" to stew
7. After cooking, open the lid, remove the beef from the pot, place it on the plate, cool and air dry, and then slice it.
Tips:1. Beef tendon should be used for sauced beef, and money tendon is the best. The money tendon is the fore tendon of beef. It is a slender and ribbed meat in the shank. There are tendons in the meat, and the tendons are criss-crossed and layered. They are very suitable for making sauced beef;
2. After the sauced beef is stewed, it must be cooled and air-dried. In this way, the taste of the sauced beef will be strong;
3. The beef with the sauce is completely cooled and then sliced. The cut will be more complete. If it is not easy to cut, put it in a fresh-keeping bag and put it in the refrigerator for half an hour;
4. When the beef sauce is preserved, don't soak it in the soup, put it directly in the airtight container and keep it in the refrigerator. It is best to eat within 3 days;
5. To make sauced beef, you can only put light soy sauce and dark soy sauce, or add some bean paste to make the flavor more rich. You can leave it without the bean paste.
