Braised Beef Tendon
1.
Remove the fascia from the beef tendon, cut in half, and blanch for 10 minutes to remove blood foam. Too cold water.
2.
Add various seasonings to the water and cook for 10 minutes. (Salt. Other than light soy sauce)
3.
Put the beef tendon in the boiling pot, add the cooked seasoning water, add light soy sauce and appropriate amount of salt over the beef tendon. Bring to a boil on high heat and simmer for about 1 hour and 20 minutes on low heat.
4.
After cooking, take it out to let cool. Cut thin slices. You can drop a few drops of sesame oil when eating.
