Stewed Beef
1.
Soak more time, change the water halfway, soak the blood and remove the fishy!
2.
Add the cooking wine, ginger, green onions, and cold water to a high fire for 20 minutes. It is advisable that the water can cover the meat. Bleeding foam, turn off the fire!
3.
After the water is discharged, rinse with clean water and add an ice pack to soak, in order to make the meat more elastic, half an hour!
4.
Restart the pot, add water, salt, light soy sauce, dark soy sauce, white wine, green onion and ginger, ingredients, nine-made tangerine peel, plum, hawthorn slices, add beef tendon, boil over high heat, and slowly marinate for about three hours Turn off the fire afterwards! Don’t take it out right away, take it out after soaking for a few hours
5.
Slice and serve! The meat is firm and the aftertaste is endless, not worse than the ones bought outside! If your mouth is heavy, you can make a dip yourself!
Tips:
1. It is better to soak in the pot with the ingredients for one night after the water is discharged, and it will be more delicious!
2. After being marinated, the meat will be firmer if pressed with heavy objects overnight
3. Use lemon curd and honey with a sweet dip, I believe it will be more interesting