Ingredients: 600 grams of beef tendon, seasoning package: 2 tsaoko, 2 cardamom, 8 grams of galangal, 3 grams of fennel, 4 grams of pepper, 4 grams of licorice, 4 grams of star anise, 2 grams of clove, 30 grams of ginger, 500 ml of soy sauce, 20 grams of onion, 30 grams of garlic, 120 grams of sugar, and 2000 ml of water.

Production process:

1, chopped onion, ginger and garlic

2. Prepare all seasonings.

3, wok oil, saute shallots, ginger, garlic.

4. Put the spices in a cotton bag and tie them tightly.

5. After the onion, ginger and garlic are fragrant. Inject 2000 ml of water. Add seasoning packets. The fire is boiling.

6. Add sugar, rice wine and soy sauce, bring to a boil with high fire, turn to medium fire for about 10- 15 minutes, turn off the fire, and take out the onion, ginger, garlic and spice bags. Salt water is ready.

7. Wash the hamstring, blanch it in boiling water for 1 min, take it out and wash it, take it out of the pot, add a proper amount of onion, ginger, pepper, star anise rice wine and water, and cook it in the hamstring for 30 minutes.

8. Then put the tendons in salt water. Continue to simmer for 30 minutes and soak for 20 minutes.

9. Remove tendons and brush a layer of sesame oil. If it is hot, put it in the refrigerator and sprinkle with coriander before eating.

Hong kong-style beef tendon rice

Materials:

Beef brisket 1 kg, beef tendon 1 kg, 2 pieces of crystal sugar, 2 pieces of cinnamon 1 piece, 2 pieces of fragrant leaves, 3 pieces of dried tangerine peel 1 piece, 3 pieces of ginger, 3 pieces of star anise, appropriate amount of soy sauce, 5g of white pepper, and post sauce/kloc-0.

Production process:

1. Wash the brisket, cut the brisket into strips, remove the fascia from the beef tendon, and cut into strips.

2. Burdock and beef tendon are put into cold water. Bring the pot to a boil.

3. Boil the pot for another 5 minutes. Take out the meat when it changes color.

4. Rinse with hot water several times to wash off the foam on the meat.

5. Stir a bowl of sauce.

Step 6 prepare stew.

7. Heat the wok, add proper amount of cooking oil, and add fragrant leaves, star anise, cinnamon, dried tangerine peel and ginger slices to stir fry.

8. Pour in the prepared sauce, and then add enough water. Try to add as much water as possible. When stewing, a large amount of collagen will be produced, and the soup will be sticky and easy to paste.

9. Add rock sugar.

10. Bring the water to a boil and add the brisket and beef tendon. Boil the pot again, cover the lid and turn the heat down. Boil 1 hour.

1 1 and 1 hour later, take out the brisket for later use. Because beef tendon is not easy to cook, if they are cooked together, the brisket will be cooked too badly. So take out the brisket first and continue to cook the beef tendon 1 hour.

12 Two hours later, the beef tendon was almost soft. At this time, you can taste the soup. If it is not salty enough, add some salt, but I didn't add salt, so much sauce is enough.

13. At this time, put the brisket in and cook it with the beef tendon for half an hour. You can eat it in half an hour.

14. Serve the rice and pour the beef brisket and beef tendon soup on the rice. Don't mention how delicious it is Really super delicious!