Main ingredients

Beef 750g

Beef tendon 750g

Accessories

Soybean soy sauce 50g< /p>

20 grams of dry yellow sauce

15 grams of rock sugar

10 grams of salt

An appropriate amount of high-quality white wine

1 green onion

1 piece of ginger

5 pieces of star anise

1 piece of cinnamon

How to cook beef tendons

1.

Prepare all the materials

2.

Beef knee tendons, isn’t it enjoyable to look at? But it’s not easy to buy

3.

Beef loin meat, I specially picked a piece of fat and thin, it’s very good, it has a bit of snowflake texture

4 .

Wash the meat, chop into pieces and set aside. The pieces of beef tendon are about twice smaller than the pieces of beef.

5.

Cut the green onions. Slice the ginger into thick slices and set aside

6.

Put the beef and beef tendon in a pot under cold water, bring to a boil, skim off the foam, pour a little white wine, add a little green onion and ginger and cook for about five minutes.

7.

Take the beef out and put it into the pressure cooker. Pour the beef blanching soup into the pressure cooker and bring to a boil

8.

Put all the seasonings into the pot and bring to a boil again, cover the pot, turn on the pressure reducing valve, bring to a boil over high heat until it makes a sizzling sound, then turn to medium heat and keep the sound going for about forty minutes. That's it

Cooking Tips

1. The tendons of beef knee joints are not easy to buy and are generally unavailable. So when using beef tendons, the tendons are fishy and dirty. Some, so you need to soak it in advance, blanch it in water for a while, then take it out and put it in cold water before cooking it with the beef, otherwise the smell will be too strong;

2. When cutting the beef tendon into pieces It must be much smaller than the beef pieces, because beef tendons are very difficult to cook. If the size of the beef tendons is the same, then the beef will be rotten, but the beef tendons will still be hard, or the beef tendons will be cooked until they are palatable. It’s so rotten that you can’t find it, so if you want the beef and tendon to reach the heat at the same time, you can only have large pieces of beef and small pieces of tendon. The size ratio must be at least twice as big as the tendon;

3. If the beef tendons are stewed in an ordinary pot instead of a pressure cooker, then it will take five or six hours to stew it. It is too laborious, so it is necessary to use a pressure cooker. Forty minutes is more appropriate. Everyone controls the time;

4. Although it must be said every time, I still have to say that the meat must be put in cold water when blanching beef and mutton, so that the blood and odor in the meat can be released. More fully;

5. When blanching beef, you must constantly skim the foam to keep the soup clean, so that the soup can be used;

6. Finally, add seasonings to the stewed meat When cooking, be sure to boil the soup over high heat before adding soy sauce, so that the raw taste of soy sauce can be removed. If you don’t have dry soybean sauce, you can just add soybean paste;

7. After turning off the heat, be sure to wait for the gas to naturally cool down. Uncover the pot after draining, pay attention to safety.