1. Prepare all ingredients. The fascia of the beef tendon heart was removed in advance and blanched (step 2). Slice ginger, cut green onion into sections, peel off the outer membrane of garlic, wash and do not cut pepper
2. First use a knife to slightly remove the thick fascia on the outer layer of the beef tendon, so the marinade is easier to penetrate. Take another pot of cold water, put it in the beef shank heart, boil it over low heat until the water boils slightly (when small bubbles start to appear on the water surface), then take it out and rinse with cold water and set aside. (About 14-15 minutes)
3. Heat a pan (1 tbsp of oil), sauté all 【A sauteing ingredients】on low heat, and set aside. (About 3-4 minutes)
4. [Start braising beef tendon] Take one (inner pot), put the beef tendon, "A sauteing ingredient" and "B marinade ingredient". (Outer pot) Pour in a 2.5-meter cup of water, press the switch, and simmer for about 60 minutes. When the switch jumps, unplug the power cord (no heat preservation), do not lift the lid and use the residual heat to continue simmering for 1 hour
5. After simmering for another hour, lift the lid and poke the thickest part of the beef tendon with a needle, and pass it through easily. Then take out the inner pot, remove the spice and halogen bag, cool at room temperature (about 4-5 hours), and then move it into the refrigerator freezer to soak and taste
6.
After 10-12 hours of refrigerating and soaking, take it out and pack it out. You can cut into small slices and try it first, and then adjust the soaking time according to personal saltiness preference. (Personal experience sharing ~ Do not soak for more than 1 day, the beef tendon will be too salty)
[The secret of beautiful slices] After refrigerating, the slices can be intact and beautiful without breaking. After slicing, drizzle with a tablespoon of warm marinade (can be omitted), top with shredded green onions or chopped green onions, add some chili rings or chili sauce if you like it~ it's done~
