1. Soak the freshly bought tendon meat in cold water for 2 to 3 hours. The purpose is to remove the blood in the meat as much as possible to prevent blood foam during the marinating process.
2. In the process of soaking beef, you can prepare the material package. I bought it from the supermarket ready-made, wrapped it in a filter bag, superheated it two or three times, and set aside.
3. Cut the beef that has been in blood water into two pieces (if the meat itself is not big enough, this step is not recommended, because the beef will shrink after being cooked)
4. Pot under cold water, add cooking wine, ginger slices to remove fishy. Turn off the heat after boiling for five minutes.
5. As shown in the figure, the meat has shrunk significantly.
6. Put the bag, green onion, and beef in a casserole. Add light soy sauce, rock sugar, and braised sauce. The marinade tastes slightly heavier than usual, so that the beef adds more flavor.
7. Turn the high heat to a low heat, and open the lid one hour later.
8. After one hour, insert the meat with chopsticks. If it can be inserted smoothly, turn off the heat. Remove the meat and place it in a cool and ventilated place to air-dry the surface moisture. At the same time, cool the marinade in the casserole.
9. After the marinade cools down and the meat pieces are air-dried, immerse the meat pieces in the marinade again, cover the pot, and let stand overnight, waiting for it to taste thoroughly.
10. After a night of tasting, remove the beef early the next morning, dry properly and slice it, as shown in the picture. At this point, it is completed.
Tips:In the process of marinating beef, marinade can be used to make marinated eggs and tofu skin. The eggs should be boiled and peeled, and the bean skins should be blanched in hot water to remove the beany taste. Marinate the meat together for a delicious taste. One bite can be used for multiple purposes. It’s a pleasure~
