To make compacted beef, it is important to soak it in cold water first and then cook it in cold water. The temperature is also very important. Here are some practices:

Preparation materials: beef tendon 1, salt, soy sauce, soy sauce, cooking wine, white wine, crystal sugar, fragrant leaves, cinnamon 1, star anise 2, pepper, dried red pepper, ginger, onion 1.

Production steps:

1, the tendon is washed and everything is divided into two parts, and it is soaked in cold water for about 20~30 minutes to remove blood. Then put the cold water into the pot, add a few slices of ginger and cook for about 2 minutes.

2. Rinse the floating foam with cold water after taking it out.

3. Add the old bittern into a boiling pot, add a proper amount of water, then add salt, soy sauce, cooking wine, white wine, rock sugar fragrant leaves, cinnamon, star anise, pepper, dried red pepper, ginger slices and green onions to boil.

4. Put the beef tendon into the pot, bring it to a boil again, and then turn to low heat to continue to cook slowly.

5. Boil beef tendon 1 hour, and turn off the fire. The cooking time is adjusted according to the beef bought and the cooking temperature of your own stove, so that chopsticks can be easily inserted and then soaked in salt water for the night.

6, salt water filters out all kinds of spices, leaving some in the crisper, and freezing after cooling.

7. Pickled beef slices can be eaten directly or with sauce. The sauces I usually eat are mashed garlic, light soy sauce, aged vinegar, Chili oil and white sugar, which can be stirred evenly.