1. The brine packs I bought directly at the supermarket have many varieties and are very convenient. Rinse it with water before use. If you make your own ingredients, you have to find the same spices, which is more cumbersome. Of course, as long as you like it, it is also a pleasure. [The homemade brine can be used repeatedly, but it should be stored in the refrigerator in an airtight box. When you want to marinate, take it out and use it in the pot. 】
2. Peel and slice ginger, remove the scallion and put it in the pot, prepare cooking wine, light soy sauce and dark soy sauce, oyster sauce, and a little salt
3. Cut the beef tendon into 3 large pieces, soak for a while, wash the blood, remove and drain
4. Add water to the casserole, add the bag, ginger, chili, garlic, green onion, and pour the mixed sauce and cooking wine
5. Pour in rock sugar, bring to a boil on high heat, turn to medium heat, and slowly boil out the flavor
6. Put the washed beef tendon into the brine, cover the pot, and cook for about 30 minutes on medium and low heat, turn off the heat, and let the beef soak in the brine for half a day or overnight
7. Heat the brine before eating, cook for a while, pick up and cut into pieces. If the climate is too hot, pick up the beef that has not been eaten, and put it in the refrigerator after cooling.
8. Make the dipping sauce: mix garlic with balsamic vinegar, a little soy sauce, and chopped green onion
Tips:Tips for food:
Homemade brine can be used repeatedly. After several times of marinating, the juice will become less. You can add bone broth or water. When the taste is weak, you can add commercially available brine juice. The whole process does not require salt and other seasonings.
