Stewed Beef Tendons in Soy Sauce
1.
Beef tendon and sirloin, you can also use pure beef tendon, clean it and blanch it for later use
2.
Cut into small pieces about 3cm square for use
3.
Beef tendon is not easy to boil, so you should cook it in advance, add bay leaves and rice wine. Add clean water to high heat and simmer for 1 hour on low heat, or use a pressure cooker, the time can be much shorter
4.
Then add the sirloin and continue to simmer for about 60 minutes. Basically it will cook until soft
5.
Scoop up the soft boiled beef tendon and sirloin, leave the soup for later
6.
Saute ginger slices in a frying pan, pour in beef tendon and sirloin and stir fry
7.
Zhu Hou Sauce is a famous seasoning sauce in Foshan. It is carefully prepared by selecting good soybeans and topping with salt, sugar, sesame, light soy sauce, garlic and so on.
8.
Scoop in the sauce, the amount is based on the majority of beef tendon and sirloin, so that all the ingredients can be evenly dipped in a layer of sauce, and continue to stir fry
9.
Add the soup to the boil. After the high heat is boiled, the low heat will absorb the juice. You can eat it without any other seasoning
10.
The beef tendon and sirloin are cooked and crisp, especially the beef tendon. The color is crystal clear and translucent, and the entrance is soft and plump. The ingredients have completely absorbed the special fresh flavor of the chuhou sauce and have a special garlic and tempeh flavor. The taste is particularly rich and multi-layered. Very good
Tips:
The origin of Foshan snack Zhuhou sauce:
According to legend, more than 100 years ago, there was a restaurant in Sanyuanli near the ancestral temple. The business was very prosperous. There was a chef in the restaurant, whose surname was Liang and Zhuhou. He was very researched on the dishes, and the tastes of the dishes were unique, especially the meat recipes. , It is even better in color and fragrance. It turned out that Liang Zhuhou did not use the bean paste sold in the market, but a homemade sauce as a seasoning. Everyone praised the dishes he cooked, and the restaurant's business was also booming. Later, Liang Zhuhou opened a snack shop by himself and also specialised in sauces. What is the name of this sauce? People gave it a name, Zhuhou sauce. In the future, Liang Zhuhou made the sauce more carefully, choosing good soybeans, topping it with salt, sugar, sesame, and light soy sauce. The taste was more aromatic and delicious than before. After Liang Zhuhou died in old age, people inherited his sauce making method and promoted it. Zhuhou sauce has become a specialty of Foshan. Zhuhou sauce can be used as condiment and stir-fry.
