Today, I will share with you a new way to eat braised beef tendon. Just do three tricks: soaking, frying and pouring wine. Pressed in a pressure cooker for 20 minutes, the meat is tender and smooth, especially fragrant, and there is no soup left on the table.

Ingredients preparation: beef ribs 1200g, a can and a half of beer in a high-rise hall, two fragrant leaves, five dried peppers, one piece of cinnamon, one piece of ginger, three pieces of hawthorn, a proper amount of salt, one spoonful of oyster sauce, two spoonfuls of soy sauce, one spoonful of soy sauce and one spoonful of chicken essence.

Braised beef ribs with beer

Step 1: Chop beef tendon into small pieces, rinse it several times, then pour it into a basin and soak it in clear water for more than 2 hours. Remember to stir the bleeding water with chopsticks and change the water several times until the blood in the beef ribs is basically gone. Rinse the soaked beef ribs with clear water and drain them for later use.

Step 2: Heat the wok, pour in proper amount of cooking oil, and when the oil temperature reaches 50%, add ginger, cinnamon and fragrant leaves to stir fry to stimulate the fragrance.

Step 3: Pour the drained beef ribs into the pot, stir-fry over high fire until there is no water in the pot, the meat color is completely white, and when the blood color is not visible, put the dried peppers into the pot and stir-fry. Remember to soak the dried Chili in water for a while in advance, so that it is not easy to fry.

Step 4: Add salt, chicken essence, soy sauce, soy sauce, oyster sauce and other seasonings into the pot and stir-fry until the beef tendon becomes discolored. The amount of salt is about 2.5 spoons of eight-treasure porridge spoon, and the finished product is just right based on the bone mass of the steak I prepared.

Step 5: Pour a half-height can of Hall beer into the pot. Any brand of beer will do, as long as it is 500 ml gaotang beer. The fire boiled the beer.

Step 6: Pour the beef ribs into the pressure cooker, put the hawthorn slices into the pot, cover the pot and cook for 20 minutes.

Different from the traditional way of eating braised beef ribs, this method of using beer without putting a drop of water is particularly rich in flavor. Cook in a pressure cooker for 20 minutes, and the meat is just tender, smooth and delicious, and the more you chew, the more fragrant it is.