1. The preferred part of braised beef is beef tendon. Beef tendon is leg meat, carefully trimmed and cleaned, and contains no tendon oil and fat.

Its appearance is long cylindrical, and the average weight of each piece is 1-2 kg. Its meat is red, tender and delicate, and the pure lean meat type does not contain artificial water. Because the meat slices are wrapped in hidden ribs, the hardness is moderate and the lines are regular, which is most suitable for braised taste. Bovine tendon is subdivided into five parts: anterior tendon, posterior tendon, flower tendon, tendon heart and lateral tendon. People often say that the tendon of money is the anterior tendon of a cow, a slender 1 piece of meat on the calf, and the most expensive part of the whole cow. 1 tendon, generally weighing less than 320g. Meat is wrapped in tendons, and there is meat in tendons. The tendons are still layered under each other, and the meat is fresh and sweet.

2. Stick some small holes in the beef tendon with a toothpick and marinate it in advance, which will be more delicious. It is suggested that the whole beef tendon be marinated instead of cut into pieces, which is more suitable for changing knives of finished products.

3. Boil beef in cold water to remove blood foam and odor; Rinsing after blanching and soaking in cold water can make the meat more compact.

4. Put a few hawthorn slices in the pot, which can be cooked quickly and remove the odor.

5. The marinating time should not be too long, otherwise it will be chewy and easy to chop. Based on the easy insertion of chopsticks, marinate the marinated beef overnight (6-8 hours) and then take it out for refrigeration, so that the beef is easier to taste and cut into thin slices.