Dry Cut Beef
1.
Wash a whole beef tendon, cut into large pieces, soak in water for 2-3 hours to remove blood, and change the water several times in the middle.
2.
Drain the soaked meat, use 3 teaspoons of salt, 5 teaspoons of white wine, 5 grams of ginger, 4 grams of pepper, 3 star anise (crushed), 3 grams of cinnamon, and 3 grams of fennel, and marinate for at least 4 hours, or put it in the refrigerator. Marinate overnight.
3.
After marinating, add 3 grams of ginger, 2 star anises, 2 grams of cinnamon, 3 slices of bay leaves, 1 scallion and 8 grams of green onions in a pot under cold water. Bring to a boil.
4.
Bring to a boil, cover, turn to low heat and simmer for 1 hour and 20 minutes, remove the spices in the middle, and add salt according to taste for the last 10 minutes.
5.
Do not lift the lid after cooking, soak the whole pot of meat in the marinade and let it cool naturally, and marinate for at least 3 hours, or it can be marinated in the refrigerator overnight. When eating, pick up the beef, air-dry it, slice it and serve it on a plate.
Tips:
1. In the fourth step, you can simmer for 1 hour and 10 minutes if you like chewy, or 1 hour and 30 minutes if you like softer. Do not simmer for too long, otherwise the beef will break easily when sliced.
2. The beef gravy in this dish can be used as soup for cooking and cooking.
3. Dried beef and noodles are also beautiful. Beef stew can be used as the soup. If you need to add greens, you can boil the greens and cover them on the noodles. Do not put the greens in the beef broth and cook together, otherwise the taste of the soup will cover the taste of the beef broth.
