Wash the ox tendon and cut it into 1cm square chunks. Pour clear water into the pot, heat it with strong fire, put the beef in, cook it in boiling water, take it out, soak it in cold water, and let the beef tighten.

2. put clove, pepper, star anise, dried tangerine peel, fennel and licorice into a seasoning box (or in a homemade gauze bag, cinnamon and fragrant leaves can be directly put into the pot because they are easy to pick up). Wash green onions and cut into three sections. Wash the ginger and pat it with a knife. 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp white sugar, 2 tbsp salt and 1/2 tsp allspice powder.

3. Pour a proper amount of water into the casserole, heat it with strong fire, and add spices, onion ginger, soy sauce, sugar and allspice powder in turn. After boiling, add beef, continue to cook over high heat for about 15 minutes, and turn to low heat until the meat is cooked. Just stick it with chopsticks and it will pass smoothly. Take out the beef pieces and put them in a ventilated and cool place for about 2 hours.

4. Pour the cooled beef into the boiled soup and simmer for half an hour.

5. Take it out after stewing, cool it and cut it into thin slices.

Cooking tips:

1. The cold water soaking method in the second step is very important. Try not to omit it, otherwise the cooked meat will be loose and taste slightly worse.

2. In the third step, if you think it takes too long, just let it cool completely, but this step is also very important.

Method 4

Raw material: beef (the tendon meat is better, it is a little stiff and chewy. Except for bad mouth), yellow sauce, onion, ginger, garlic, dried Chili, cooking wine, soy sauce, soy sauce, rock sugar, salt, pepper, aniseed, fragrant leaves, cinnamon, fennel, etc.

Practice:

1. Wash beef and cut into large pieces; Rinse with cold water after boiling water;

2. Put the beef pieces washed with water into the pot (no fire), add all the seasonings, and then pour in the hot water without beef. After the fire is boiled, turn to low heat and simmer slowly;

3, "glug" in ~

4, stew until the meat can be pierced through with chopsticks (I stewed for about an hour and a half), and leave some soup. You don't need to take it out immediately after cooking. Soak it for 2 or 3 hours to taste better. Slice after cooling, and cut against the grain of the meat, otherwise the meat will come loose.

Method 5

Ingredients: 1g beef tendon, 1 red pepper, 1 green onion, 1 ginger, 1 coriander, appropriate amount of pepper, appropriate amount of aniseed and appropriate amount of cinnamon

Ingredients: 1/2 tablespoon soy sauce, 1.5 tablespoon cooking wine, 3 tablespoons yellow sauce, 4 tablespoons refined salt and 1/2 tablespoon sugar. Wash and shred red pepper; Wash coriander and cut into sections;

2. Wash the meat, put it in a cold water pot, boil it off with strong fire, take it out and drain it;

3. Put the meat in a pot, heat the water until it doesn't reach the meat surface, add soy sauce, yellow sauce, salt, sugar, cooking wine, onion, ginger, pepper, aniseed and cinnamon, cook for half an hour with high fire, and then stew for more than 2 hours with low fire;

4. Take out the beef tenderloin, drain and cool it, cut it into thin slices and put it on a plate, and finally sprinkle with pepper and coriander.

practice 6

raw materials: 25g beef tenderloin, 125g celery, 25g soy sauce, 125g salt, 1g sugar, 3g anise, 3g cinnamon, 1g aniseed, 15g pepper, 2g clove, 5g onion and 5g ginger.

Production: 1. Knead beef repeatedly with salt and put it in a jar (basin) for masking (it takes one day in hot weather and two days in cold weather);

2. Take out the marinated beef, soak it in clean water, put it in a boiling water pot for 5-6 minutes, wash the blood stain and take it out. Cut into large pieces, put them in a cold water pot, and add soy sauce, sugar, onion, ginger, celery and cloth-wrapped seasoning bags (containing anise, cinnamon, aniseed, pepper, clove, etc.);

3. Bring to a boil with high fire, skim off the froth, blend the soup into sauce red, turn to low heat, keep the temperature of the soup at about 95℃ and cook slowly for about 3 minutes;

4. Take out the celery and cook it for 2 hours (the beef needs to be turned for 1-2 times in the middle). When the beef is crisp and rotten, collect the thick soup, spray the surface of the beef, let it cool, slice it and serve it on a plate.