1. Prepare all ingredients. The fascia of the beef tendon heart was removed in advance and blanched (step 2). Slice the ginger, cut the green onion into sections, peel off the outer membrane of the garlic, and wash the pepper without cutting it.
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), and continue simmering for 1 hour with residual heat without lifting the lid.
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 it at room temperature (about 4-5 hours), and then move it into the refrigerator freezer to continue 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) [Pretty Slicing Tips] After refrigerating, the slices will be complete 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~
