White Cut Beef
1.
Wash the beef tendons and soak them in cold water.
2.
Seasoning: green onion ginger, cumin, star anise, clove, grass fruit
3.
The soaked beef tendon is boiled in hot water and the floating powder is skimmed
4.
Skim the beef tendon from the floating powder and remove it with warm water to remove the floating powder attached to the tendon.
5.
Add enough water to the pot, add the simmered tendons, and add scallion ginger, star anise, grass fruit and other seasonings.
6.
Boil on high fire and stew on low fire.
7.
Simmer on low heat for about 1 hour, add a little salt, and continue to simmer on low heat.
8.
Stew until it can be easily pierced through with chopsticks with slight resistance to turn off the heat.
9.
After the natural cooling, cut into thin slices and put on the plate
10.
When the beef tendon is cooked, only a little salt is added to make the base taste. When eating, you need to make a dip; mince the shallots, garlic, and green garlic respectively.
11.
Put the chopped green garlic, garlic, and shallots into a bowl together, add chili powder, and pour the cooking oil on top to create a fragrance.
12.
After stimulating the aroma, add balsamic vinegar, sesame oil, monosodium glutamate, sugar, and light soy sauce in sequence to form a sauce.
13.
Bring the prepared dipping sauce and eat big chunks of meat!
Tips:
The white-cut beef needs to be dipped at the end, and a little salt is added to give the bottom flavor when it is stewed.
The dipping material can be adjusted according to your own taste.
