Braised Beef Tendon

Name: Braised Beef Tendon
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 440g Tendons meat; 6g salt; 3g Cooking oil; 1 stage shallot; 6g ginger; 4 cloves garlic; 6g+10g Cooking Wine; 20g Soy sauce; 10g Pixian Doubanjiang; 5 slices Dried hawthorn slices; 4 Dried chili; 1 stage Cinnamon; 8g Sugar; 20 capsules Peppercorns; 2 tablets Angelica dahurica; 2 capsules clove; 1 piece Aniseed; 3 tablets + 3 tablets Orange peel; 1 Bay leaf

by Snow season (from Tencent...)

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

5

Sweet in taste, calm in nature, and belong to spleen and stomach meridian. Beef has the functions of invigorating the spleen and stomach, replenishing qi and blood, strengthening bones and muscles, and reducing edema. Cure wastage, leanness, thirst, weak spleen, swelling, edema, and weakness of waist and knees. Beef is rich in protein, and the amino acid composition is closer to the body's needs. It can improve the body's ability to resist diseases. It is especially suitable for growth and development, postoperative, and post-ill care for people who are replenishing blood loss and repairing tissue. Cold winter eating beef can warm the stomach. Good tonic for this season.
Marinated beef, dipped in your favorite sauce, such a wonderful dish to go with the wine, warm and beautiful with the family.

Braised Beef Tendon

1. Ingredients: beef tendon

2. Add cold water to the pot and heat, add beef shank meat, add 6 grams of cooking wine and 3 slices of orange peel, remove the bleeding foam

3. Prepare various small ingredients: Pixian bean paste, green onion and ginger cut into large pieces, garlic, dried chili, aniseed, peppercorns, angelica, cloves, cinnamon, bay leaves, dried hawthorn slices

4. Pour oil into the pot. When the oil is warm, add bay leaves, peppercorns, Angelica dahurica, aniseed, cloves, cinnamon and stir fry until fragrant

5. Add Pixian bean paste and stir fry for red oil

6. Add green onion, ginger and garlic, sauté until fragrant

7. Add 10 grams of cooking wine, stir up the flavor

8. Pour the small ingredients into the pressure cooker, add beef shank meat

9. Add dried chili, hawthorn slices, orange peel

10. Add appropriate amount of water, add light soy sauce, dark soy sauce, sugar and salt, bring to a boil, cover, press for 18 minutes

11. After the steam in the pot is drained, remove the beef shank. The small ingredients can be discarded. The taste is best after soaking in the soup for a day.

12. Slice the tendon meat and dip it in your favorite dipping sauce to make it delicious

13. Finished product

Tips:
1. Before cooking beef tendon, soak for one hour to remove blood.
2. If you want the marinated beef to be darker in color, increase the amount of soy sauce.
3. No pressure cooker is needed. It takes a longer time to use an ordinary pan, and more water should be added.
4. The marinated meat is best to be soaked in the original soup for a while to taste better.