Northeast Sauce Beef
1.
Soak the fresh beef tendon in cold water for 3 hours to remove the blood. You can change the water several times.
2.
Drain the soaked beef shank in a large basin, pour in the soy sauce, and store it in the refrigerator overnight.
3.
Put the marinated beef tendon and soy sauce into the pot, add Chinese pepper, star anise, cinnamon, bay leaves, hawthorn, tangerine peel, dried chili, add water, boil over high heat and turn to low heat for 5 minutes.
4.
Add the sweet noodle sauce to the pot, stir to boil, continue to cook for 30 minutes; at this time, the water has reduced, fill with water, and boil on high heat.
5.
Add sliced ginger, onion, fermented bean curd, stir evenly, cook for 10 minutes on high heat, turn to low heat, and cook for 1 hour.
6.
Use chopsticks to pierce the beef shank, it can be inserted smoothly, and there is resistance, you can turn off the heat.
7.
Cover the lid and simmer. When the pot becomes cool, you can remove the beef shank and it is ready to be eaten right now. If you are patient, wrap the beef shank in the sauce and put it in the refrigerator overnight. The slices will be more beautiful and the flavor will be better.
Tips:
1. Don't make the fire too big and avoid boiling the meat.
2. Boil the broth and remove the seasoning. You can cook beef rice noodles or beef noodles the next day, which is also delicious.
