Braised Beef Tendon Tripe with Braised Sauce
by Two fat cooks
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Beef tendon and tripe, especially beef, need to be flushed for at least half an hour, rinse the blood and drain for later use.
2. When buying beef, ask the stall owner to buy a few beef bones. After flushing the blood, put cold water into the pot (this pot is the pot where the beef tendon is finally cooked), put some ginger slices in cooking wine, and turn on the fire. . . As it boils, there will be blood foam floating, quickly skim it, and continue to heat it up.
3.
Prepare all the seasonings and add oil to the wok. First add the garlic, ginger and green onions. . After fragrant, add star anise, cinnamon, and fragrant leaf pepper to the pot. . Then quickly put the beef tendon tripe and bean paste shacha sauce into the pot. .
Stir fry... Add dark soy sauce on the surface to color, then add light soy sauce and stir well. Pour all the ingredients in the wok into the boiled beef bone soup pot
4. There should be enough beef bone broth in the beef bone soup pot, as shown in the picture. Add the last tangerine peel and plum rock candy. Bring to a boil, skim off any floating foam. . After 50 minutes of stamping on medium heat.
5. Collect the juice. If beef tendon is added, the juice must be collected on a low heat, otherwise the beef tendon will stick to the pot. . Then the whole pot is wasted.
6. Take it out of the pot and store it in refrigeration for 5 days without a problem.
Tips:If you are lazy, you can use a pressure cooker, the taste will be slightly worse
