Ingredients?

1000g beef ribs

400g beef ribs

20 peppercorns

Aniseed 2 pills

5 tablespoons of cooking wine

2 tablespoons of salt

1/4 tablespoon of sugar

0.5 tablespoons of vinegar

0.5 spoons of light soy sauce

3 pieces of bay leaves

A large piece of white green onion

A large piece of ginger< /p>

How to make the lazy version of Jintoubanao?

Wash the dried tendons and beef tendons and cut them into 2cm wide strips. I am lazy, so when I sell meat, I just I asked the meat seller to help me cut it, and she told me to cut it into the size for stew, and she usually cut it into a suitable size.

Just go home and wash it off with running water.

Put the washed bone tendons and beef tendons into a large pot of cold water, cover and blanch the blood over high heat.

After the pot is boiled, cover it over medium heat and make sure it is simmering but not overflowing. Stir the meat while removing the scum, and let the boiling water wash away the blood scum until there is no more blood scum.

Use a spoon to scoop the meat into the grate. I don’t like to scoop the meat directly with the grate. It feels like the blood foam will be taken in together, which will affect the taste.

Cut the green onions into large sections, cut the ginger into thick slices and lay them on the bottom of the electric pressure cooker

Pour in the meat with water to control the dryness

Put in the peppercorns, aniseed and bay leaves , cumin, crushed black pepper

Pour the remaining seasoning into a bowl, add half a bowl of boiling water, stir evenly, especially the salt and sugar are best dissolved.

Spread the prepared juice evenly on the meat

Set the pressure to 70, or choose the bean and tendon mode

Choose soft and rotten texture

Then just wait for it to come out of the pot

Complete sample paper

Tips

1. Normally, the muscles and brains are filled with meat. Yes, I choose the best texture of transparent tendons, which makes it feel good to eat and not clogging your teeth

2. Don’t add garlic when making beef, it will affect the taste

3. Don’t rush to deflate the pressure cooker after it’s finished. The natural pressure reduction will make the taste softer

4. It’s best to stew the meat you buy directly. The texture will be different after freezing. , and there will be more blood foam

5. When blanching the blood, you must put the meat under cold water. Boiled water will not blanch the blood.

6. Don’t turn off the heat in a hurry after blanching the blood. Turning on a low heat to fish out the meat will clean the blood foam hanging on the meat.