Sauce-flavored Beef Tendon
1.
Finished picture
2.
Finished picture
3.
Prepare beef tendons;
4.
Pour two tablespoons of coarse salt, one tablespoon of peppercorns, one tablespoon of cumin and a few slices of ginger into the wok and sauté slowly until the color changes and you can smell the aroma and let cool;
5.
Put the beef tendon into a large basin, add the sauteed seasoning, and marinate evenly for more than five hours or overnight;
6.
Take it out the next day and wash it with water (if you want to save time when you stew beef, you can cut it into smaller pieces), and prepare all the seasonings and put them in the wok;
7.
Stir-fry the seasoning on low heat until the surface is slightly yellow and fragrant, and put it into a seasoning bag. The sauce is cooked);
8.
Put the beef tendons in the wok, pour in water to cover the meat noodles, put in the seasoning bag, green onions and ginger slices, you can also put a little cooking wine, boil over high heat to remove the foam;
9.
Because the beef tendon has been marinated, add a little salt, pour in light soy sauce, dark soy sauce and oyster sauce;
10.
Pour in soybean paste and sweet noodle paste, finally put in a piece of rock sugar, cover the pot and simmer for one hour, turn off the heat;
11.
After the end of an hour, do not open the lid and let it cool naturally;
12.
Then hit the lid to turn the meat underneath, taste the salty taste to determine whether you need to add salt, and also observe the color of the soup to see if you need to add some sauce;
13.
If the taste and color are right, cover the pot and boil on high heat. Turn to low heat and simmer for 40 minutes to an hour. Turn off the heat and simmer until cool;
14.
Open the lid and pierce it with chopsticks. If it can be easily penetrated, it means it is cooked. If it is undercooked, then simmer for a while. This method of cooking and simmering is to make the meat more delicious!
15.
Let the stew pot cool thoroughly and put it in the refrigerator overnight to remove and drain the water (I put it on the window sill overnight), put the stewed soup in the refrigerator to freeze or refrigerate to make old soup for preservation;
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Finished picture
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LOVEwhowho
Tips:
1) Here I will focus on the old marinade; in fact, it is the soup left over each time the stewed meat will be recycled next time. The sauced beef bought in our Xi'an Muslim Street is only delicious, and it is made with the old marinade handed down from the family. So I put the stewed meat soup in the refrigerator and put it in the refrigerator. It can be frozen if it is not used for long. The next time the beef stew will be the old marinade. If the amount of marinade is too large, it can be boiled over medium-high heat to concentrate the juice Save later. 2) The above is for those who don't have "old soup". Of course, leaving this soup as "old soup" doesn't need to fry the seasoning every time. 3) This old soup is suitable for all kinds of sauces, whether it is pork or mutton!
