1. 1. Add water to the pot and bring to a boil. Add cooking wine, ginger and beef tendon in blanching water, boil thoroughly and wash. Two catties of beef, I cut into four pieces.
2. 2. Add a tablespoon of soy sauce and a tablespoon of oyster sauce.
3. 3. A teaspoon of Laoganma chili sauce.
4. 4. One tablespoon of cooking wine, appropriate amount of ginger.
5. 5. Put the beef into the rice cooker, add boiling water to the beef, press the cooking button to open the lid and boil for 5 minutes, (be sure to open the lid and cook, add chili sauce and red oil, otherwise the pot will not be easy to wash.) Gai cut off the power and simmered for one night.
6. 6. The next day, pick it up and put it in the refrigerator. If you like a stronger taste, you can also soak the beef directly in the brine.
7. 7. Put slices on a plate, and drizzle with your favorite sauce. I used the marinade of the braised beef directly and topped it with a little sesame oil. It was simple and delicious.
Tips:The sauce of braised beef can be used, noodles, bibimbap, soup... it can be made into the taste you like.
