material

Tendon meat, ginger, onion 1, cooking wine, cinnamon, Amomum villosum, cardamom, fennel, Amomum tsaoko, fragrant leaves, star anise, soy sauce, soy sauce, crystal sugar and fermented soybean.

working methods

1. Prepare beef tendon meat, wash it, put it in a cold water pot, add loose ginger, a section of onion and a little cooking wine, and cook together for about 15 minutes to remove blood bubbles and fishy smell.

2. Rinse with clear water after cooking.

3. In another casserole, wrap cinnamon bark, fragrant leaves, star anise, Amomum villosum, cardamom, fennel and Amomum tsaoko in gauze, bring them to a boil with strong fire, and then add light soy sauce, light soy sauce, crystal sugar and lobster sauce.

4. Then put the beef tendon meat into the pot, bring it to a boil with high fire, cook for 10 minute, and then simmer for one hour.

5. Then let it cool naturally and soak the beef tendon in the pot for one night.

6. Take it out when eating, slice it in turn, and you can eat it!

Method 2: water pear beef tenderloin.

material

Ingredients: braised beef tendon, 1 pear, 1 onion, 1 lemon. Seasoning: 2 tablespoons mustard seed sauce and 2 tablespoons sesame oil.

working methods

1. Take a bowl, pour mustard seed sauce and sesame oil and mix well, then squeeze in lemon juice and mix well to make a sauce. 2. Peel the pear and slice it. Shred the onion and soak it in cold boiled water for later use. 3. Put the sliced beef tendon in the dish, then add the water pear and shredded onion, and pour the sauce, which completes the chef's warning: when choosing the pickled beef tendon, the color should not be too dark and the outer layer should not be too dry.

Third, pour beef tenderloin with hot oil.

material

Beef tenderloin 300g, star anise, pepper, clove, fragrant leaves, chopped green onion, cooking wine, 1 red green pepper, rattan pepper oil, soy sauce, salt and monosodium glutamate.

working methods

1. Wash beef tenderloin, put it in a pressure cooker, add water, and then add star anise, pepper, clove, fragrant leaves, soy sauce, salt and cooking wine. Press for 20 minutes, remove and cool, cut into thin slices and put them on a plate.

2. Cut the red and green peppers into fine grains, cut the onions into sections, put them on the beef, and then add the rattan pepper oil, monosodium glutamate and a little soy sauce.

3. Add the blended oil to the hot pot and pour it on the beef.