500g beef tendons, 30g spicy oil (Haidilao red oil), 50ml marinade (can be omitted if not available), 50ml cooking wine, 30ml light soy sauce, 10ml dark soy sauce, 3 green onions, 1 star anise , 3 bay leaves, 1g Zanthoxylum bungeanum.
Spice bag: 3 star anise, 1g Sichuan peppercorns, 5 bay leaves, 3 cloves, 1 galangal, 1g cumin, 1g tangerine peel, 1 cinnamon. [HaoChi123.com]
Features:
Kyushu Feast - one pot of beef with tendons and brains, so awesome.
Operation:
1. Remove the beef from the ice and cut into small pieces for later use.
2. Pour water into the pot, add beef, and add 20ml of cooking wine.
3. After skimming off the scum, remove and drain.
4. I use Haidilao's spicy base oil. I am used to opening the whole bag and pouring it into a small crisper. Firstly, it is not easy to spread, and secondly, it is easy to take.
5. Heat the pot, add spicy base oil and scallions and stir-fry until fragrant.
6. Add the beef that has been soaked in water, add light soy sauce, dark soy sauce, and cooking wine and stir-fry. Add an appropriate amount of hot water until the beef is slightly covered.
7. Then add marinade to make the soup base richer.
8. Mix the ingredients in the spice bag, put them into the pot, cover and cook over low heat.
9. After simmering for 1 hour, you can add other ingredients, such as mushrooms, bamboo shoots, konjac, etc.
10. After adding the bamboo shoots, cover and continue to cook over low heat for 1 hour. If the soup is running low in the middle, you can make up the soup appropriately.
Tips:
1. Spicy base oil, I use Haidilao, you can also replace it with your favorite seasoning.
2. For the marinade, I like to use Taiwan’s Jinlan marinated original juice, which can make a stew with a rich soup base. You can buy it in online stores or imported supermarkets.
3. Every family may not have all the dry spices prepared, and you can increase or decrease them according to your own situation.
4. You can keep the finished soup base for cooking noodles, it is also very delicious.
[HaoChi123.com]