Braised Beef [teacher Kong to Cook]

Braised Beef [teacher Kong to Cook]

1. Wash the beef tendon, soak it in cold water, soak for about 1 hour, take it out and rinse.

2. Take a big casserole, add enough water, add 30 ml cooking wine, 20 salt, 30 g rock sugar, 3 pieces of green onion, a large slice of old ginger, 3 pieces of cinnamon, 3 scallions, a few dried chilies, cumin and 1 pepper Small handle, 4 star anise, 3 grass fruit, 3 bay leaves.

3. Then add 40 ml of braised soy sauce.

4. Boil the brine on the fire.

5. Put in the whole piece of beef tendon.

6. After the high heat is boiled, turn to a low heat and continue to cook for about 90 minutes. (Each pot is different, and the time used may be different. The standard for judging the cooked beef is based on the easier insertion of chopsticks.)

7.
Let the beef tendon fully absorb the soup.

8.
Remove the cooked beef tendon.

9.
After letting cool, put it in the refrigerator overnight.

10.

Take out the beef tendon, cut it in half, then cut it into thin slices according to the texture, and put it on a plate. Serve with your favorite seasoning sauce.