To brine beef tendon, prepare 1000 grams of beef tendon, a piece of ginger about 20 grams, 2 large onions about 100 grams. 5 grams of star anise, 3 grams of cinnamon, 3 grams of allspice, 5 grams of cumin, 3 grams of licorice, 3 grams of each of the grass fruits and aromatic fruits. (20 grams of sugar, 20 grams of salt, can be directly diluted dry yellow sauce 1 bag) 2 strawberries, 2 cardamom, 3 cloves, 4 pieces of allspice, fennel seeds 1 small spoon, a number of dried chili pepper, two thorns of chili if it seems to be no water, but do not worry about cooking dry pot. Because it's always simmering on the lowest heat with the lid on, even when it's done, there's seasoning in the pot. This is somewhat similar to the practice of Dongpo Pork, "slow fire, less water, beef is rich in nutrients, we buy our own fresh beef tendon meat, brine their own, the taste is better than even bought, and do not have to suffer from inexplicable additives or coloring interference. And bear thin slices on the plate can be.

Beef tendon meat that is before and after the leg meat, the front leg meat is called before the tendon, after the leg meat is called after the tendon, tendon meat is the same flower-shaped (also known as the "points Jianhua"), eating method is suitable for "boiled, stewed, simmered, sauce". Make water in a pot, and when the water boils, you can cut the meat as you go. Then, you can put the meat in the pot while you cut it. Since the meat is clean, you don't need to overcook it, and it won't be greasy! Add peppercorns and seasonings, not salt first, now put salt is not easy to cook. Beef tendon meat, ginger slices, scallion segments, the package has: star anise, cinnamon, coriander, cumin, pericarp, grass fruits, peppercorns, dried chili peppers,. Beef is rich in protein, amino acid composition is closer to the human body needs than pork, can improve the body's ability to resist disease, growth and development and postoperative, post-sickness conditioning of people in the supplemental blood loss, repair of tissues and so on is particularly suitable, the pot with a little bit of oil, put onion, ginger, chili pepper, cinnamon, fennel, cardamom, cinnamon, sesame seeds, sesame leaves. After brining, it is best to soak in the brine overnight for better flavor. If you want to eat it braised, you need more oil, otherwise the meat will be firewood. Stir-fried in the pan with a good sugar color under the meat fried dry vapor, I usually do not blanch the meat directly fried dry water and bear thin slices on the plate.