In fact, it is a dish made of beef, but it is made of beef that is difficult to chew. It is very strong, and these meats are generally ribbed, so it is called beef. This kind of beef is not as delicate, delicious and tender as traditional beef, but it is chewy with tendons, so there will be some differences in taste.

Matters needing attention in the production of tendon board brain

1, the meat must be blanched first. For any meat, because it has a unique fishy smell, it must be blanched first to remove this fishy smell, and it should be blanched with cold water. Just because the temperature of hot water is relatively high, it cannot be said that hot water can better remove the fishy smell. Hot water will cause the meat to age and harden, and the taste will become worse.

2. Tenderness is made by pressure cooker. Under normal circumstances, it takes about an hour to cook in a pressure cooker. You can't taste it well if it is too short, but it will have a great impact on the taste if it is put for too long. Because, if it takes a long time, it will lead to stale, aging and inedible meat.

In the process of making gluten, the meat must be submerged before cooking, so as to remove the fishy smell on the meat. In addition, it is best to cook in the pot for an hour.