condiments
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Beef brisket1000g
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500g beef tendon
condiments
onion
1/3
condiment
crystal sugar
8 capsules
energy
1 block
garlic
Half a head
Eight angles
three
cinnamon
1 small piece
Cooking wine
2 tablespoons
Light soy sauce
1 tablespoon
dark soy sauce
1/2 tablespoons
seawater
1 box
Mircia
3 tablets
Amomum tsao-ko
1
water
Two cup
vegetable oil
3 tablespoons
The practice of braised beef
1. Prepare the required ingredients
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2. Cut the beef brisket into pieces and add cold water to the pot to boil. Turn off the fire after 3 minutes and rinse with warm water.
3. Cut the beef tendon into pieces and put it in a pressure cooker with water. After cooking to SAIC, turn to low heat, turn off the heat after 20 minutes, remove the beef tendon after natural exhaust, and rinse it with warm water.
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4. Slice the onion and ginger, peel the garlic, and fry in the oil pan for fragrance.
5. Pour the old bittern and clear water, put the fragrant leaves, star anise, Amomum tsaoko and cinnamon into the bittern bag, and then put it into the pot to boil.
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6. Add beef brisket and beef tendon, and after boiling, add cooking wine, soy sauce, soy sauce and rock sugar.
7. Turn to low heat and stew for about 2-3 hours until the beef and beef tendon are tender and tasty.
8. Stew over low heat. It is best not to leave the lid half open. This soup doesn't need to be dried. Can be used to make beef tendon jelly or beef noodle soup.
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