1. Add a few peppers to the pot under cold water, and put the beef tendon into the pot. After boiling, cook for another five or six minutes to ensure that the flesh is discolored. Take out the blanched meat and soak it in cold water for a while.
2. Sit in a wok and add some salad oil. Then put the onion, ginger, garlic and other auxiliary materials except the liquid into it and stir-fry. If you don’t have one, don’t add it. But aniseed is a must! The cinnamon and bay leaves are almost gone at home, and it took a long time to find such a piece or two from the large material box.
3. Pour the liquid auxiliary materials one by one. The unit of measurement is the spoon at home. In addition, the pictures of all the liquid excipients are given together. There are no soy sauces at home, so I chose a soy sauce that looks more like soy sauce instead.
4. Then add beef. Pour in boiling water again. There is no need to have beef. Because I will use the stew pot to stew later. Taste the saltiness. After the water boils, skim off the floating end.
5. Pour the beef and broth into the stew pot and simmer over water for 1 hour and 50 minutes. The broth doesn't have to cover the beef, because the cooked beef will shrink a little. Note that this stew time is related to the stew pots of various homes. It is judged whether it is in place based on whether the chopsticks can be inserted into the beef as the standard. Don't cook too long, the taste will be chai. I simmered it for two and a half hours before, but I found it was not good, it was over cooked!
6. Start processing eggs within the waiting time. First wash the eggs, put them in a pot of cold water, boil for 5 to 10 minutes after the water is boiled, and ensure that the egg whites are set. Put the boiled egg in cold water and let it stand for a while. When peeling the egg skin, start from the big end, and follow the film relatively well. The picture shows that I forgot the time and cooked it for 15 minutes. The egg white does not have the tender and smooth texture that it used to be, and the egg yolk is also black.
7. Put all the beef, broth and eggs in the stew pot into the pot and cook for another 15 minutes. On the one hand, it can be seasoned again, and on the other hand, it is for marinating eggs. Of course, you can also adjust the texture of the beef. If the beef has matured, you can add only the soup and eggs, and then add the beef after turning off the heat.
8. Turn off the heat and place the eggs in the gravy for another night. It will be more delicious.
Tips:Don't throw away the gravy. You can continue to use it next time you cook it. Just add water and seasonings like soy sauce and cooking wine. Use it a few more times, it's the so-called old bittern! It can also be used to make old marinated noodles!
