Materials beef tendon 4 pounds

marinade old soy sauce, soy sauce, salt 10 grams, half a large onion, ginger 1 piece, dry red chili 4, cinnamon 2 small pieces, star anise 2, Angelica dahurica a little bit, sand nuts 1, gardenia 1, the other marinade a little bit

strong>Kitchenware? Rice Cooker Soup Function

Time?2.5 hours

Making

1. Beef Tendon soaked in cool water for a while, remove the excess blood;

2. Along the grain of the tendon meat, with the tip of the knife, split it into several strips; this is one of them

3. This is one of the larger pieces of fat and lean meat; divided into small groups to facilitate ripening, but also more suitable for home use of pots and pans; once eaten can not be divided into two marinade;

4. Beef tendon and cool water at the same time heating, because the rice cooker is a 4-liter capacity, blanching the meat can be made smaller, so that it can be stuffed all the way to the rice cooker; the Beijing vernacular called this process The meat aroma;

6. marinade on the bottom of the rice cooker liner, and then "tight" tendon in the pot liner, adjust the position; rice cooker is heated from the bottom, marinade on the bottom of the pot, conducive to the full release of flavor, but also prevent the meat from sticking to the bottom of the pot;

7. will be the "tight meat", "tight meat", "tight meat", "tight meat", "tight meat" and then "tight meat", "tight meat", "tight meat". "tight meat" of the clear soup into the pot gallons, then sprinkle salt, pour a little soy sauce, the right amount of soy sauce; rice cooker less water loss, according to the capacity of the rice cooker used to adjust the soup, if necessary, can be added halfway, to prevent the soup too much and overflow;

8. I used the "soup" function, the whole 2.5 minutes, the whole time, I can't see the soup, but it's a good idea.

8. I used the "boil soup" function, the whole 2.5 hours; different rice cookers have different functions and time, according to its function and the amount of tendon meat to adjust the time;

9. marinated tendon meat color and lustre, with chopsticks can be easy to penetrate the thick parts of the meat; hot eating can be sliced up, and then dripping into the appropriate amount of soup, thick and fragrant addictive; want to eat cold cuts of beef, you can be immersed in the soup for a few hours, so as to absorb the flavor of the soup, and soak in the soup. The beef tendon can be soaked in the soup for a few hours so that it can absorb the soup into the flavor;

10. Fish out the beef tendon after soaking for a few hours, and put it into a plastic bag and store it in the refrigerator;

11. The beef tendon is more solid after chilling, and can be cut into neat slices with a sharp knife easily, and adjusted according to the preferred taste;

12. The dipping sauce consists of minced ginger, minced green onion, minced garlic, plus appropriate amount of soy sauce and vinegar, and can be spicy. Eat spicy can put chili oil, a unique flavor.

1. Beef tendon has a front leg tendon and back leg tendon, front tendon tendon more meat tender, back tendon meat thick tendon less, according to personal favorite to choose. The front tendon because the tendon meat evenly spread, also known as flower tendon, especially suitable for large pieces of brine after slicing to eat;

2. Beef tendon chunks of head is large, the capacity of the home pot when the beef tendon along the texture of the cut into a number of strips, do not cut horizontally, which will destroy the whole of the tendon meat of the multi-group, the impact of the finished product slices after the neat beauty;

3. brine is not limited to the use of these, you can be flexible and adjusted;

4.

4. The rest of the marinade can be stewed, poured noodles, but also can be kept as the next old soup; short time, such as within a week to use again can be refrigerated, if a long time to use again, you can freeze to save, when used in the pot to heat up.