Name: Spicy Beef Tendon
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 130g Cattle Ligament; A few pepper; 1 piece star anise; 1 small piece ginger; 2 pcs garlic; 2 pieces shallot; a little salt; Some Chicken noodles; a little pepper powder; a little Caster sugar; Some Oil chili; a little sesame oil; a little Cooking oil; Some Laoganma tempeh sauce

Spicy Beef Tendon

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

It is very frustrating that beef flat tendons cannot be cooked into a soft and waxy texture like hoof tendons. I couldn't find a way to deal with the beef ribs, so I had to hide the beef ribs from the beef in the deep of the refrigerator until I saw the spicy beef ribs.
Although I am not interested in spicy beef board tendon, this seems to be the only solution to beef board tendon that can be found at the moment. Then do it. If you don't eat it yourself, someone will eat it.
Even using the pressure cooker does not make the beef ribs soft, it is still tenacious. The key to making beef board tendons chewy is to cut the tendons horizontally. Use an oblique knife perpendicular to the grain of the beef slab to form a large piece. The beef slab is not so hard to eat. And those who like to eat the tenacity can also be torn into small strips, but people with bad teeth will have too much effort to eat.
Cut the beef ribs and mix in the various ingredients. The spicy beef ribs is actually a good side dish. . . . "

Spicy Beef Tendon

1. Ingredients: 130g beef ribs, several peppercorns, 1 star anise, 1 small piece of ginger, 2 cloves of garlic, 2 green onions, a little salt, a little chicken powder, a little pepper powder, a little sugar, a little pepper, sesame oil A little, a little cooking oil, and an appropriate amount of Laoganma tempeh sauce.

2. Wash the beef ribs and remove the tendons attached to the surface.

3. Put it in a pressure cooker, add appropriate amount of water, pepper and star anise.

4. Close the lid, place the pressure limiting valve, cook on high heat to the upper pressure, and continue to cook for 50 minutes.

5. After cooking, wait until the pressure of the pressure cooker is exhausted, remove it, and remove the remaining fascia on the surface.

6. Cut into thin slices with a diagonal knife and set aside.

7. Wash the ginger and garlic, pat and chop finely, wash the green onion and cut into chopped green onion for later use.

8. Heat up the pan and add some cooking oil.

9. Heat the oil to warm, add minced ginger and garlic, stir fry for a fragrance.

10. Pour the oil, minced ginger and garlic into the cut beef ribs.

11. Add oil chili, salt, chicken powder, pepper powder, fine sugar, and mix well.

12. Pour in a little sesame oil and mix well.

13. Add appropriate amount of Laoganma tempeh sauce and mix well.

14. Finally, add chopped green onion.

15. Mix well and eat!

Tips:
Beef ribs are not easy to soften, so using a pressure cooker can save time.
The various seasonings for the beef slab tendon can be increased or decreased according to your own taste.