Sauce Beef Tendon

Name: Sauce Beef Tendon
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000G tendon of cow; Some Soy sauce; Some salt; Some Oyster sauce; Some Hawthorn wine; Some crystal sugar; Some shallot; Some ginger; Some garlic; Some Aniseed; Some pepper; Some Bay leaf; Some Licorice; Some Douban Yellow Sauce; Some Chaotian Pepper

by lyjjxx

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Beef is the second major meat food of the Chinese people. Beef has a high protein content and low fat content, so it tastes delicious and is very popular with people. It enjoys the reputation of being the pride of meat. Niu Jianzi meat is the front and rear legs of beef, and the tendons are similar to the pattern and are suitable for stewing, braising, sauces, etc.

The nutritional value is very considerable;
1. Niu Jianzi meat contains 99% of the edible part per 100 grams. It contains various trace elements,,,, and the protein content is very high. The amino acid composition is closer to human body needs than pork, which can improve the body’s disease resistance, growth and development. After surgery, it is particularly suitable for post-ill care and tissue repair. Eating beef in cold winter can warm the stomach and is a good tonic for this season;
2. Beef has the functions of nourishing the spleen and stomach, strengthening the muscles and bones, resolving phlegm, relieving cough and salivation. It is suitable for people who have low qi, shortness of breath and weakness, weak muscles and bones, chronic anemia, and yellow and dizzy faces. ;"

Sauce Beef Tendon

1. All seasonings are ready; one green onion, ginger, garlic, aniseed, pepper, cinnamon, bay leaf, licorice;

2. Seasoning; salt, bean paste, homemade hawthorn wine, rock sugar, Chaotian pepper, chicken essence;

3. Wash Niu Jianzi meat and soak in clean water for 4 hours, so it can be soaked in bleeding water;

4. Put a proper amount of water in the smoldering pot, add cold water to the sauced meat, add all the seasonings in step 1, and hawthorn wine;

5. Boil the fire to remove the foam in the water, and there is very little beef foam after soaking;

6. Adjust the douban yellow sauce with water, and filter out the douban with a sieve; add the yellow sauce to increase the flavor of the beef sauce, you can according to your own preferences, you can leave it if you don't like it;

7. After the high heat is boiled, turn to low heat and simmer for 15 minutes, then remove the pot, put it in the outer pot of the braising pot, and leave it aside; (I ate it the next day and opened it to see if the beef broth inside was still hot). You can also use a pressure cooker or other pot without a braising pot, and the time will be mastered.

8. After opening the next day, the sauce is savory and the tendon meat is already rotten

9. Take out the braised tendon, put it in a wok and add a little soup, you can also adjust the taste, after the high heat is turned on, the low heat will collect the juice;

10. After collecting the juice, take out the beef jianzi meat after serving it to the plate and let it cool.

11. Let it cool and then slice it before eating;

12. Paired with red wine is even more emotional!

Tips:
1. Putting a few hawthorns and orange peels during cooking can accelerate the maturation of the meat. I put the hawthorn wine made by myself;

2. Beer can also be used to stew tendon meat, but the meat becomes tender, and the fishy smell in the meat can also be eliminated;

3. Drinking beef boiled in thick juice can cure chronic diarrhea caused by weakness.