The first choice for braised beef is beef tendon, which is wrapped with a layer of fascia outside and some fascia inside. The braised beef is soft and rotten, not loose, and has moderate hardness, which is very suitable. To make a pot-stewed taste, first put a spoonful of salt in the beef tendon, first soak the beef tendon meat for two hours with salt water, and soak the blood water in it faster with salt water. Next, prepare some spices for braised beef, including a small fat phase, a seedless tsaoko, two small pieces of cinnamon and two or three fragrant leaves, three grams of star anise, three pieces of angelica dahurica, a little dried tangerine peel and a handful of dried peppers.
Prepare a few slices of ginger and two green onions, but two or three parsley roots. After two hours, the beef has soaked a lot of blood. Take out the beef tendon with water control, then pour more water into the pot, blanch the beef, and be sure to put it in cold water, so as to slowly boil out the excess blood inside. Then put ginger, onion and cooking wine in it to remove the fishy smell, boil it, then skim off the floating foam and remove the beef tendon. Blanch it for about five minutes, and then take out the beef tendon after five minutes to control the water.
Take another pot, add a little cooking oil, add 20 grams of rock sugar, stir-fry the sugar color, stir-fry it slowly all the time, stir-fry the sugar color into such a big bubble, then turn it into a small bubble, and then pour him a bowl of boiling water as soon as possible. Stir quickly with a spoon for a few more times, and the sugar color will be fried, and then put it out for use. Then take another pot, add a little cooking oil, then pour the onion, ginger and coriander roots in and stir-fry until fragrant, then pour the spices in and stir-fry together to give a fragrance. After frying, add two spoonfuls of sweet noodle sauce and one spoonful of soybean sauce, and continue to fry the sauce flavor. After the spices are fried in this way, the flavor of the marinated beef is more mellow.
Then add a proper amount of light soy sauce, a little light soy sauce, then add a pot of clear water into the pot. The amount of water is measured. Add a little more to him, then pour the fried sugar color into him, add a piece of rock sugar into it, and then turn on the big fire to boil the cold water. After the cold water is boiled, transfer it into a stainless steel pot and blanch it. Put this beef tendon meat in for him. After the fire boils, put the lid on it, then turn it to low heat and stew it for two hours. After one and a half hours, open the lid, add a spoonful of salt to it to taste, then continue to put the lid on it and cook for another half hour. When it's time, open the lid and have a look. You can gently wipe it thoroughly on the beef with a chopstick, which proves that the beef is cooked.
Then we turn off the fire, and continue to put the lid on it and soak it for more than half an hour, so that the beef can be thoroughly tasted. After soaking, we can take it out and let it cool naturally. We can cool this brine and then put it in the refrigerator for cold storage. Next time, we can make a braised beef or a braised pig's foot. We can wrap the chilled beef with plastic wrap and put it in the refrigerator for frozen preservation, which will be more complete when cutting.