1, first look at the raw materials: it is best to use a whole beef tendon, do not cut, you can maintain the original flavor of beef, beef to eat more fragrant

White boiled beef step 1

2, the tendon of the exterior of the tendon to remove the tendon membrane, in order to remove the stink of beef, in order to remove the beef, to soak in the water for 8-12 hours, in the middle of the water to be more than a few times

White boiled beef step 2

4, choose a crockpot, put the whole tendon, never cut from the middle, keep the original flavor of beef white boiled beef cookware is very important, because a thousand rolls are not as good as a casserole, the beef is simmered, not boiled, simmered beef will not be stuffed teeth!

White Boiled Beef Step 3

5, beef cold water in the pot, boiled to skim off the froth, retain the original soup in the pot

White Boiled Beef Step 4

6, into the carrots; celery; parsley; ginger; scallions, and so on, so as to do the benefits not only to go to the muck, but also able to increase the aroma, and then add the wine; salt can be

White Boiled Beef Step 5

7, cook on low heat for an hour, then simmer for 2 hours, fish out and spare

White boiled beef step 6

8, covered with plastic wrap, refrigerated overnight

White boiled beef step 7

9, condiment juice: green onion, ginger and garlic grains; edamame grains; sugar; soy sauce; vinegar; sesame oil; chili oil

White boiled beef step 8

White boiled beef step 9

10, after mixing, sprinkle on the beef,, refrigerated overnight beef, have been solidified, before it is easy to cut into thin slices