1. Clean the beef tendon and cut it into pieces. Place it in a pot of cold water and boil on medium high heat. After boiling the blood foam, remove the beef and soak it in cold water.
2. Lao Lao Tang (if there is no Lao Lao Tang, you can replace it with commercially available marinade and water). Add a bag of stewed material (if you have gauze, you can wrap the stewed material with gauze and put it).
3. Then add the green onion knot, ginger slices, and soybean paste to boil.
4. After boiling, add beef tendon and cook for half an hour on high heat.
5. Reduce the heat to a slow simmer for about 1.5 hours, and cook until it can be easily pierced with chopsticks.
6. Let the beef cool completely (you can put it in the stewed soup overnight), the surface will become tight
7. Eat it in slices. When eating, you can mix light soy sauce, vinegar, minced garlic, and sesame sesame oil as a seasoning and dip it. tight
Tips:1. It doesn't matter if there is no old braised soup when you cook it for the first time. This time, after cooking, filter the braised soup to remove impurities, freeze it, and add the halogen and other seasonings when you use it next time. If the old braised soup is not enough, you can add some water to the beef. You can also use commercially available bottled brine juice instead of old brine.
2. The beef tendon for sauced beef is the best, because the beef tendon is evenly distributed and tastes the best.
3. The boiled beef tendon must be kept cool before slicing. When it is hot, the cut will spread out, and it must be sliced inversely.
4. Depending on the amount of marinated beef, you need to increase or decrease the time as appropriate.
