1. Prepare a piece of beef tendon and thaw it. Remove the obvious white fascia from the beef tendon and cut into several large pieces. You can also buy fresh beef on the market.
2. Use salt to spread a layer of sea salt. The best thing is fine salt. There is so much salt in the palm of your hand. This step is mainly for the taste of the meat to make the taste more compact.
3. Put it in a bowl and seal it with plastic wrap. Place it in the refrigerator to preserve overnight and marinate.
4. Boil the beef in a pot under cold water to remove the beef
5. Add boiling hot water to a package of stewed meat, and the amount of one tablespoon of cooking wine is almost the same. Don't put too much in the main flavor or adjust it yourself. If you are not sure about the first time, you can add a small amount and add a small amount while seasoning. The normal taste when cooking is fine
6. The size of a small spoon, then peel the garlic, slice the ginger, chop the dried chili, chop the green onion, and throw it down together. Then put the beef in and start cooking. The high heat and boil for about 5 minutes. Turn to low heat and cook for another 30 minutes.
7. When the time is up, put the beef and soup into a bowl and let cool and soak for a longer time, the more delicious it will be. Note: Those who don’t like spicy food can leave out dried chilies or put less
8. Take the beef out of the soup, wipe it clean with a kitchen paper towel, slice it and serve it on the plate, minced garlic and parsley, cut it and mix it with peanuts, it’s better, chop it and mix it together
Tips:Soy sauce beef is mainly not stewed but soaked
