Exclusive and Secret Stew-----flavored Beef Tendon in Sauce
1.
First, remove the fat and fascia from the beef tendon, wash it, and prepare the main ingredients. A little scallion, ginger and garlic, and a whole bit of marinated sauce (where can the seasonings go well), a secret marinated sauce.
2.
In a pot under cold water, add the beef tendon to scald the bleeding water after boiling, rinse it and set aside.
3.
Heat a little oil in the bottom of the pot, add the scallion and ginger in the sauce to fragrant, add about 1000cc and bring to a boil.
4.
Then, pour the whole ingredients and the blanched beef tendon into the pressure cooker (time permitting, it is better to use a casserole), add two tablespoons of cooking wine and one tablespoon of salt. The idle taste must be enough, otherwise the taste is too weak to eat. It is not fragrant, and if it tastes light, you can marinate it slightly, and adjust the juice when you eat it.
5.
Pressure cooker for about 1 hour, casserole for 2 hours, the beef tendon will be marinated. The stewed soup can be stored in the fresh-keeping box and placed in the refrigerator. Next time, it will continue to be used as the old stewed soup, because the aniseed is only a simple taste, and the next time you use it, the taste of the aniseed will be fully released!
6.
Take it out of the pot and let it cool.
7.
When eating, just slice it and place it on a plate.
8.
If you want a stronger sauce, you can soak the beef tendon in the marinade overnight, remove it and let it cool before eating, it will be more delicious, it must be cooled thoroughly and then cut, otherwise the cut surface is not smooth and not beautiful~
