Stewed Tendons
1.
Tedious
2.
Cut the thawed tendons and brains into pieces and soak them in clean water to remove blood (soak for three or four hours)
3.
Method 3. Prepare the seasoning; 3 star anise, 1 small piece of cinnamon, 2 teaspoons of Pixian bean paste, 1 small handful of cumin, 2 cloves, 5 grams of tangerine peel, 1 grass fruit, 1 small piece of ginger, 3 grasses, 3 slices of bay leaves, 5 dried chilies, appropriate amount of green onion and ginger
4.
Put the soaked beef in a pot under cold water, add the green onion and ginger, and skim the foam after the water boils.
5.
Take out the blanched tendons to control the dry water
6.
Put a little base oil in the pan, add the Pixian bean paste and stir-fry the red oil over low heat, then add the onion, ginger, cinnamon, star anise, dried chili and other seasonings to fry the flavor.
7.
After frying the flavor, add the blanched beef and stir fry until the beef is colored. Add dark soy sauce, light soy sauce, rock sugar, and cooking wine in sequence.
8.
Pour into a boiling pot, heat the water without over the ingredients, then change to a low heat and simmer for about 90 minutes.
9.
Stew until the beef tendon is soft and waxy, then turn off the heat.
10.
Finished product.
Tips:
You can stew more tendons at a time. The toppings for stewing radishes, stewed potatoes, stewed vegetables, and beef noodles are all first-class!
