Beef tendon 1
Onion 1 root
Ginger 1 piece
3 star anise
Pepper 1 hachi
Cinnamon 1
Two fragrant leaves
Lilac with 8 petals
5 grams of fennel
2 pieces of dried tangerine peel
3 tablespoons soy sauce
2 tablespoons soy sauce
Cooking wine 1 tablespoon
Rock sugar 1 yuan
Methods/steps
Thaw the tendon first, then cut it into three sections and soak it in clear water for two hours. Remember to change the water several times in the middle to soak the blood out of the beef.
Add a proper amount of water into the pot, put beef tendon into the pot, put cold water directly into the pot, and then put pepper, ginger, onion and onion into the pot.
Turn on the fire and boil the water. With the increase of water temperature, the blood foam in the tendon will be boiled, and the boiled floating foam will be skimmed off. Then take out the tendons and soak them in a basin filled with cold water to cool down.
When the beef is cold, prepare all kinds of ingredients for the sauce meat. Cut the scallion into sections, slice the ginger, rinse the floating dust on the surface of all kinds of aniseed, and wrap the finely divided ingredients in a non-woven bag to marinate.
Put the beef tendon in a pressure cooker, then put it in a marinade bag and all kinds of onion and ginger aniseed, pour in soy sauce, soy sauce, cooking wine and rock sugar, and put it in clear water, not beef. First, turn on the high fire until the pressure cooker starts to steam, then change to medium-low fire and continue cooking for about 25 minutes.
First release the pressure, then take out the beef and leave it for about 2 hours, let the beef cool and let the beef surface air dry. Then put the beef into cook the meat's soup, cook it for about 15 minutes, and then take it out.
After the beef is completely cooled, cut it into thin or thick slices according to family preferences and dip it in the sauce.
Boiled beef soup can be used as old brine. Firstly, the soup is filtered with a strainer, and the filtered ingredients are discarded.
Dry the remaining soup until it is completely cooled, then put it in a fresh-keeping box, seal it and put it in the refrigerator for freezing. Wait until the next time you cook a pot-stewed dish, take it out and thaw it, and you can use it.
Braised beef finished product map
Matters needing attention
Beef tendon, preferably money tendon, should be selected for braised beef, which will taste better.
Marinated beef must be completely cooled before slicing to avoid being chopped.
Marinated beef should be blanched first to remove blood foam and fishy smell, then cooled, boiled, cooled and finally cooked. After two cooling processes, the pickled beef will taste like a Q-bomb.