Cold Beef Tendon

Cold Beef Tendon

by Love Duan Duan's Ziyou Si

4.7 (1)
Favorite

Difficulty

Normal

Time

1h

Serving

2

My husband is very thin but loves beef. I change the method every week and make beef for her. This is eaten in a small shop. He said it is delicious. When I came back, I thought about the taste and made it myself. He Said it is no different from the restaurant. "

Ingredients

Cold Beef Tendon

1. Choose beef tendon with ribs, which tastes good. Soak in cold water for more than 3 hours to remove blood and fishy.

Cold Beef Tendon recipe

2. The fascia removed from the beef is easy to be cooked.

Cold Beef Tendon recipe

3. To blanch the water, be sure to cook under cold water, otherwise the meat wood won't be able to chew.

Cold Beef Tendon recipe

4. Prepare the braised pork seasoning. One green onion, 5 thick slices of ginger, 10 dried chilies (according to personal taste), a little pepper aniseed, and steamed stuffed buns.

Cold Beef Tendon recipe

5. Remove the blanched beef after the meat becomes tight.

Cold Beef Tendon recipe

6. Put 4 and 5 into an electric pressure cooker, add soy sauce and cooking wine. The important step is to add hot water. Before beef, remember that it must be hot water, otherwise the meat will still be firewood. Add a little salt and MSG.

Cold Beef Tendon recipe

7. Entering the pressure cooker, my house is a Midea brand. I choose the standard stew with a standard taste, and let it out of the pot after about 30 minutes.

Cold Beef Tendon recipe

8. Let cool, look forward to the piece, and put it on the plate. If you are not in a hurry, you can wrap the plastic wrap tightly and put it in the refrigerator overnight before eating. The slices are so thin that the meat does not fall apart. My family is in a hurry to eat. So I didn’t wait for it to cool down and cut it. It’s hard to cut when it’s hot. The cut is thick.

Cold Beef Tendon recipe

9. Use the stew time to prepare the condiments. Fry the peanuts in a pan with cold oil, and when the peanuts burst and crackle, leave the fire to cook.

Cold Beef Tendon recipe

10. Use monosodium glutamate, wash the chili noodles, and put the peppercorns in a bowl for later use.

Cold Beef Tendon recipe

11. Pour hot oil into 10.

Cold Beef Tendon recipe

12. Peanuts are cooled thoroughly, peeled and crushed.

Cold Beef Tendon recipe

13. The thinner the better, the one with a grinder at home is best to use, and more peanuts are delicious.

Cold Beef Tendon recipe

14. Minced garlic, minced ginger, chopped green onion, millet chili, chopped peanuts, chopped coriander, set aside. Slightly more garlic.

Cold Beef Tendon recipe

15. Stir 14 and 11 together, put a little white vinegar, 4 tablespoons of sugar, and a little salt, and stir well.

Cold Beef Tendon recipe

16. Pour 15 on the cut beef and sprinkle a little coriander on it.

Cold Beef Tendon recipe

17. After mixing well, the shot was almost eaten.

Cold Beef Tendon recipe

Tips:

The finer the ground peanuts, the better. The chili oil should be more oily. The beef is best wrapped in plastic wrap and refrigerated to eat tomorrow.

Comments

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