Sauce Beef Tendon

Name: Sauce Beef Tendon
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g tendon of cow; 4g salt; 30g Cooking Wine; 60g shallot; 20g ginger; 20g garlic; 35g Braised Soy Sauce; 20g ointment; 45g Hawthorn; 50g crystal sugar; 2 pieces Fermented bean curd; 20g Fermented bean curd juice; Some Bay leaf; Some pepper; 1300ml Shimizu; Some star anise; Some Fennel

by Love braised pork

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

I like to eat meat. I like to eat almost all kinds of meat, so there is always some cooked meat that can be eaten in the refrigerator, so I often make some cooked foods such as beef and soy sauce and store in the refrigerator. If you want to make beef noodles or something, you can eat it, so you won't drool haha.
Since having this automatic pot really frees my hands, I just need to put the ingredients, seasonings and water in and press the switch, and then what should I do, just wait to collect the juice and serve the deliciousness. You can start eating! It's really convenient and trouble-free. The key is not to burn the bottom. I have burned the non-stick pan several times because of cooking and chatting, and I will finally not be afraid of the bottom. The most important thing is that the taste is not bad, this is the key! "

Sauce Beef Tendon

1. Prepare ingredients: 1000 grams of beef tendon, 30 grams of cooking wine, 20 grams of ointment, 35 grams of braised soy sauce, two pieces of fermented bean curd, 20 grams of fermented bean curd juice, 50 grams of rock sugar, 45 grams of hawthorn, 20 grams of garlic, 20 grams of ginger, and 60 scallions Grams, 4 grams of salt, appropriate amount of pepper, cumin, star anise, and 1300 ml of water.

2. First wash the beef and divide it into three pieces and put it in a pot of cold water, boil it and blanch it for 3 minutes, then take it out and wash off the impurities with warm water to control the moisture.

3. Wash the cleaned up, cut the green onion into large sections, slice the ginger, peel the garlic, put the spices in the seasoning box, weigh all the liquid seasonings, rock sugar and salt.

4. Put green onion, ginger slices, hawthorn, rock sugar, garlic and seasoning box into the pot.

5. Add 30 grams of cooking wine

6. Put in the fermented bean curd juice, crushed fermented bean curd, braised soy sauce and ointment.

7. Put the blanched beef in it.

8. Finally, add 1300 ml of water, lift the pan and shake it to mix the seasoning and water.

9. Then put the pan in the pot cover, close the lid, turn on the power to select the juice/fermented bean curd hoof button, and then go for it!

10. When the display shows that there are 23 minutes left, open the lid and put 4 grams of salt, close the lid and continue the working procedure.

11. After an hour and forty minutes, the prompt sounded, and the juice began to be collected!

12. After collecting the juice for about 25 minutes, I felt it was OK and turned off the power.

13. Take out the beef tendons in the sauce and place them in a large bowl, then pour the soup in the pot on the beef, let it cool, cover it and put it in the refrigerator, so that it will be soaked overnight and it will be more delicious.

Tips:
1 Put a little hawthorn mainly to make the beef easier to soften.
2 I personally prefer to soak the beef in the soup overnight and then slice it, so I didn't collect the soup too dry.
3Because the beef slices can be eaten directly, so I put more seasonings. If you like to eat it with soy sauce, you can add less salt.