Braised Beef
1.
Boil water in a pot, add ginger and cooking wine. Cut the beef tendon you bought into pieces, a little bigger than your fist, and set aside.
2.
Boil the meat in water, blanch the water, and boil the blood to remove the meat. At this step, the meat can be washed again with cold water, and the dirt and blood foam can be washed thoroughly.
3.
Pack the aniseed in small bags and seal them up. Or you can put it directly in the pot. Depending on the amount of meat, adjust the amount of the aniseed. Putting too much will cause bitterness. What I put here is the amount of two large beef tendons.
4.
Put the cleaned beef, sliced ginger, white onion, and aniseed bag into an instant pot. If you don't have a pressure cooker, or if you have plenty of time, you can increase the heat in the pot and cook slowly. But it may take longer, just cook the meat until the chopsticks can penetrate it.
5.
Add salt and warm water to almost cover the meat. If you are using a large pot of brine, you need to add more water, and you need to add enough water at a time. Because the water evaporates quickly.
6.
Use high pressure mode, about 15 minutes. I did it for 17 minutes this time, which is a bit long. After it sounds, let it deflate naturally, about 50 minutes or so.
7.
After letting go, scoop out the beef, put it in a large pot, scoop a few tablespoons of beef broth, put appropriate amount of light soy sauce, dark soy sauce, oyster sauce, sugar (can be replaced by rock sugar), and collect the juice over high heat. Friends with a heavier taste can add a little more salt when collecting the juice.
Tips:
After collecting the juice, it looks like the beef is still moist. It doesn't matter. When it is cold, put it in the refrigerator and cut it as you like. It will look like the second finished picture.
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When dipping in water, I like the ratio of one spoonful of balsamic vinegar, one spoonful of savory flavor, one spoonful of steamed fish soy sauce, a little sesame oil, millet pepper, coriander and green onion, plus a little red oil chili/oily pepper, the most The important thing is that you must add a little bit of hot water to boil it when dipped in water. You can add a little minced garlic if you like.
