Ingredients: 2 kg of beef tendon, onion ginger, pepper, aniseed, fragrant leaves, cinnamon, dried tangerine peel, hawthorn, fennel, cardamom, 2 tablespoons of dried yellow sauce, a glass of water, cooking wine, soy sauce, salt and sugar.

Steps/methods

1

Soak beef tendon in clear water for several hours and change the water several times until the water becomes clear and there is no blood oozing out. See the figure for detailed operation!

2

Find a piece of gauze, add spices such as star anise, cinnamon, fragrant leaves and pepper, and seal it with thread.

three

Add clean water to the pot, add half a cup of white wine to the water, put the beef in, cook it on high fire until the beef turns white, turn off the fire after the volume is reduced, take it out and rinse it with cold water for later use.

four

Put beef in a rice cooker, add onion and ginger slices, pour in a tablespoon of white wine, add a tablespoon of sugar, add soy sauce and a proper amount of salt, and finally put the sewn packet in.

five

Add a proper amount of boiling water to the pot, cover the pot, press the valve, set the time, cool and take out the slices, and the delicious sauce beef will be ready.

end

Matters needing attention

To make beef with soy sauce, we must first choose the right meat, beef tendon is the first choice, and beef with a little tendon is actually the best.

Beef should be soaked in clear water in advance, and the finished product tastes better after the bloodshot bubbles come out.

The beef flies first and then cools, so that the beef is rotten but not scattered, and the taste is excellent. Add white wine to remove fishy smell.

Pepper, fragrant leaves, cinnamon and other spices are put into homemade gauze bags, which are easier to smell than iron seasoning boxes.

Add soy sauce to color and salt to taste, but be sure to add a spoonful of sugar to make the sauce beef taste more delicious.