The most authentic method of braised beef tendon is as follows:

1. The various spices are as follows: cinnamon, grass fruit, licorice, star anise, pepper, tangerine peel, bay leaf, chili, and other Prepare a piece of rock sugar, a few scallions tied into knots, a piece of ginger scattered, and small, easily rotten peppercorns, tangerine peels, etc., put them into the seasoning box.

Boil a pot of water, add all the above seasonings, add an appropriate amount of salt, light soy sauce, cooking wine, and a small amount of dark soy sauce, cook for a while, and the clear marinade is ready. Of course, the marinade at this time is not fragrant enough. The meat must be marinated for the first time.

2. Cut a piece of beef tendon into two or three sections, wash and blanch, then rinse with cold water and soak for a while to tighten the meat, then put it into the boiled marinade, medium Cook for 15 minutes, then turn to low heat and cook until the meat is cooked (you can use chopsticks to penetrate it).

Take it out and let it cool to dry for 2 hours. After the marinade is boiled again, add the beef and simmer over low heat for half an hour. Take it out, let it cool and cut into thin slices. Lazy people can just simmer it over low heat for about an hour, turn off the heat and let it cool naturally before taking it out and slicing it.

3. A good sauce is indispensable with braised beef: mince garlic, cut green onion, add appropriate amount of light soy sauce, balsamic vinegar, pepper, a little sugar to enhance the flavor, add some Sichuan peppercorns if you like it spicy. , chili oil, if you don’t like it, you can add sesame oil, garnish with a few slices of coriander, and sprinkle with some cooked sesame seeds. This piece of beef is put down and covered with dipping sauces. The sour and spicy flavors bring out the mellow flavor of the braised pork.

Tips:

1. The spices can be based on the actual situation, just about the same, it does not have to be a complete list of spices. Amounts are adjusted based on personal preference.

2. The amount of salt in the marinade should be controlled and not too salty. You can dip it in seasonings when eating.

3. This marinade can be kept as old marinade after filtering. Just add an appropriate amount of water and ingredients every time you use it. It does not need to be stored in the refrigerator for a long time.

4. All meat, like beef tendon, must be blanched to remove blood foam before marinating.

5. Beef should not be braised too much, otherwise the slices will be easily broken.

6. For braised bean products, it is best to serve some marinade separately and discard it after use, otherwise the marinade will easily become sour.