Time:
1. If you use an ordinary pot, after the fire boils, turn to low heat and stew 1.5 to 2 hours.
2. If a pressure cooker is used, SAIC will press it for 40 minutes and then stew it for 20 minutes.
The amount of water to be added and the cooking time for ordinary pot to cook beef tendon;
1. Water addition: no beef tendon.
2. Cooking time: After the fire boils, turn to low heat for 1.5 to 2 hours, and then simmer for about 40 minutes without opening the lid.
Water to be added and cooking time for cooking beef tendon in pressure cooker;
1. Water addition: no beef tendon.
2. Cooking time: 40 minutes after SAIC is pressed, and then stew for 20 minutes.
Production steps:
1. Thaw the muscle, wash it twice with cold water, and wash away excess blood.
2. Cut the tendon into the size of an egg, put it in a cold water pot, bring it to a boil, and skim off the floating foam with a spoon while cooking. This process will last about 5 minutes.
3. The beef and soup are much fresher after skimming the froth. Pour the seasoning, soy sauce and salt in step 3 into the pot. If there is not enough water, heat the water.
4. Cover the pressure cooker, stew for about 40 minutes after SAIC, and then open the lid after the pressure is released.
If you want the beef tendon to rot faster, you can put some hawthorn in the stew, but don't put too much, otherwise it will be very sour.
6. Don't forget to put water into the pot when stewing, and don't put salt too early. In addition, although beef tendon is difficult to cook, it should not be cooked for too long, and it is easy to stick it with chopsticks. Of course, vinegar can also be poured into the pot, which can also help beef tendon rot faster.
The above information is for reference only. If you need more information, I suggest you read relevant recipes or ask an experienced chef.