Braised Beef Tendon
by Line line 3896
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Soak the bought beef tendon first, and change the water several times to remove the blood.
2. Use a stainless steel stick to dazzle the beef tendon up and down, then rub it with salt and five-spice powder.
3. Add water that has not had beef shank meat in a boiling pot, add 10 slices of ginger, and boil 20g of cooking wine over high heat.
4. Use a colander to continuously remove the foam and cook for about 15-20 minutes. Take out the beef tendon and rinse the surface with hot water. Be sure to rinse with hot water!
5. Boil water in the pot and add the boiled meat bag (without the bag, you can use 60 peppercorns, 3 aniseed, 2 grass fruits, 2 cardamom, 2 pieces of Angelica dahurica, 10g ginger, 1 piece of tangerine peel, 1 small piece of cinnamon. Block, 10 bay leaves). 2 scallions, 2 garlics, 10 slices of ginger, appropriate amount of dried chili
6. Add 100g of soy sauce and 100g of cooking wine.
7. Add salt after cooking for two hours. The salt should be slightly heavier. Cook for another hour and soak the meat in the broth for 24 hours. Warm up every 3 hours in hot weather.
8. Take out the soaked beef.
9. Cut it in half and the fragrance will waft out.
10. Cut into thin slices and put on a plate.
11. Mix a dish with minced garlic, oily pepper, and balsamic vinegar and dip it in it.
