Braised Beef Tendon
1.
A beef tendon thaws.
2.
Cut the beef tendon into three pieces, wash and soak in clean water for one hour, changing the blood in the middle.
3.
Pour clean water into the pot, add a few peppers, sliced ginger, green onions, and add beef tendon
4.
After the fire is boiled, skim off the foam, then remove the beef tendon, and discard the boiling water. Soak the beef in cold water for 5 minutes until the meat is cool.
5.
Prepare various seasonings such as green onion, ginger, aniseed, and wrap the finely chopped brine in a non-woven fabric
6.
Put the meat in the pressure cooker, pour water, add the green onion and ginger and the marinade bag, add light soy sauce, dark soy sauce, rock sugar, cooking wine, stir well, cover the lid and cook on high heat until SAIC, then change to medium-low heat and cook for 25 minutes Turn off the fire
7.
Take the cooked beef out, let it cool and air dry at room temperature for 2 hours, then put it back in the previous broth and cook for 15 minutes on high heat.
8.
The marinade filters out the marinade packets and impurities.
9.
Put the marinade in a sealed fresh-keeping box, and put it in the freezer of the refrigerator after cooling, it is the old marinade.
10.
After the marinated beef is completely cooled, slice it again, and start with the dipping sauce.
Tips:
1. The braised beef undergoes two cooling processes, and the final taste is strong.
2. The marinated beef should be completely cooled before slicing, so that it will not be broken.
3. After cooling the used brine, put it in a sealed fresh-keeping box, and put it into the freezer layer of the refrigerator. Take the brine that will not deteriorate, put it in a casserole, and add some brine, and you can continue to brine your favorite food The food is out.
4. Braised beef is best to use beef tendon, and money tendon is the best.
