Ben Ben Family Portrait
1.
Prepare the main ingredients.
2.
Soak the beef tendon in cold water for three hours to remove the blood. Wash the beef tendon and put it in a pot of cold water. Put the sliced ginger and green onions. When the water is about to boil, you can see the blood foam. Use a colander to slowly skim the blood foam. When the boil is blooming, add the cooking wine and cook for two more minutes.
3.
Remove the blood foam on the surface and rinse with warm water.
4.
Rinse star anise, pepper, cinnamon, grass fruit, Angelica dahurica, bay leaf, cloves, cumin, and add eight slices of ginger.
5.
Then add light soy sauce, dark soy sauce, rock sugar, salt, rice wine, five-spice powder.
～The amount of soy sauce can be added or subtracted according to personal preference for the color of the finished beef tendon.
6.
Add the water that has been soaked in the beef tendon, cover the pot and bring it to a boil on high heat. Turn to low heat to boil the bittern, 1-~1.5 hours to pierce the beef tendon through with chopsticks.
7.
Open the lid and see if it’s a beautiful pot☆.｡.:*(hee´Д`hee).｡.:*☆
8.
It can be simmered for an hour in the warm state, and it can be even longer if you are not in a hurry, and then can be refrigerated together with the soup.
9.
Let cool and slice, come on, eat!
10.
Today I also marinated a bit of beef lungs, tripe, and scalp. In the Year of the Ox, I will make a table for Xiao Xiao (o゜▽゜)o☆[BINGO!]
