Materials?

Four cloves of garlic

4-5 slices of ginger

Beef tenderloin

NIUBANGOLD

Thick bean paste

South milk

verdant

Cooking wine

Sichuan pepper

Eight angles

Dried orange peel

Mircia

Braised sirloin and beef tendon?

Put the sirloin and beef tendon in boiling water until all the dirty things come out, then pour out the water and rinse the meat to dry.

Put the oil in a new dry pan, stir-fry ginger and garlic until the oil is hot, and add the aniseed leaves of pepper and dried tangerine peel and stir-fry until fragrant.

Add dried beef brisket and beef tendon, stir-fry until it changes color and taste, then add bean paste and southern milk and stir-fry evenly.

Put the fried meat into a cast iron pot, pour half a bottle of wine with a little water, add sugar and salt to taste after boiling, and then simmer until the meat you like is soft.

After turning off the fire, add chopped onions and sprinkle them on the surface, then cover the lid. Open the lid again when serving, and the onions will be stuffed inside.

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