Beef tendon two strips
Beef braised steamed bun
1 Bao
onion
1
Amomum tsaoko, fennel
several
Onion, ginger, garlic, wine and salt, a tablespoon of rock sugar, soy sauce, soy sauce.
working methods
1. Soaking beef tendon in water seems to be called blood-drawing soup, that is, replacing blood water and soaking it in clear water. This way, there will be less foam when it is cooked. Then cut into large pieces. I cut four pieces of beef tendon, because it was too small, and the water lost a lot, and the meat was easy to firewood.
2. Heat the wok over medium heat and put a little oil. 1.
The appearance of tbsp is somewhat unimportant. Add ginger, saute garlic and saute onion until fragrant and soft. Then add the chopped beef and stir-fry until the surface of the beef shrinks and turns white.
3. Then add water, don't add too much water, just cover the beef for 7 minutes, because the beef will come out and shrink, and adding too much water is not strong enough. Of course, my baby pot is better sealed, and there won't be a lot of water in the stew process. If the pot leaks a lot, it may be necessary to add more water.
4. Then add seasoning, marinate steamed buns, tsaoko and aniseed. I put them according to Mao Mao's mother's cooking materials, because I prefer the taste of Mao Mao. Therefore, 2 tablespoons of Shaoxing wine, 3 tablespoons of Jin Lan soy sauce, 2 tablespoons of soy sauce and 1/2 tablespoons of salt are added here. You can also add some ketchup. This time a tomato was added, but no ketchup was added. It doesn't matter if you don't add it. It doesn't matter.
5. Then boil over medium heat, skim off the floating foam and turn to low heat for stewing. After stewing for two hours, add rock sugar and stew for another hour. Three hours in all. Then taste it and add some salt if it is not enough. The beef stew is soft and rotten, and the tendons are transparent. You can gently insert chopsticks into the meat, the tendons are sticky and the texture is not dry. Then, turn off the fire, cut the meat into small pieces with scissors for cutting cooked food and soak it back in the soup. The taste is very pure.