Braised Beef Tendon

Beef tendon meat is the muscle on the beef thigh, wrapped in meat membrane, with built-in tendons, moderate hardness, and regular texture. It is most suitable for braised meat, but it is used for Braised in braised sauce, it is more delicious, not greasy, not filling your teeth, and soft and glutinous in the mouth. You can also add white radish, bamboo shoots, etc. to braise it together. The soup is fragrant and delicious, and can be used to cook noodles and blanch rice noodles for breakfast without wasting anything.

The first method

Ingredients

Niu Jianzi, onion, ginger, chili pepper, cinnamon, fennel, cardamom, kaempferol, bay leaves, rice wine, soy sauce, sugar , water, MSG.

Production process

1. Buy beef tendon and wash it

Braised beef tendon

2. Cut into pieces and put them in cold water Cook inside.

3. Boil the water for 5 minutes

4. Take it out and rinse it with water

5. Add some oil to the pot and add onions and ginger , pepper, cinnamon, fennel, cardamom, kaempferol, bay leaves.

Saute, then add beef tendon and stir-fry

6. Then add rice wine, soy sauce, sugar, and water

7. Bring to a boil and put the pressure cooker on Let it ring for about 25 minutes, then put it in the pot and cook for 10 minutes

8. Add some MSG to thicken the soup. [2]?

2 The second method

Materials

1000g beef shank, appropriate amount of rapeseed oil, 2 tablespoons watercress, 25g ginger, 10g Sichuan peppercorns, Appropriate amount of kaempferol, 2 tablespoons of soy sauce, 2 tablespoons of cooking wine, 1 tablespoon of sugar, 1 tomato, 1 tablespoon of chicken essence, appropriate amount of shallots, 25g of garlic, 10g of dried chili, appropriate amount of star anise, appropriate amount of cinnamon, appropriate amount of bay leaves, appropriate amount of grass fruits, appropriate amount of coriander < /p>

Production process

1. First wash the beef tendon and boil it in clean water to force out the bleeding bubbles, take it out and rinse it with clean water.

2. Cut the boiled beef shank into chestnut-sized pieces.

3. Prepare the auxiliary ingredients that need to be fried. Cut the ginger into slices and cut the garlic into pieces

4. Pour rapeseed oil or peanut oil into the wok. When it is cooked, add the watercress and stir-fry until fragrant. Then add the above ingredients and stir-fry.

5. After frying the auxiliary ingredients, add the beef shank and continue to stir-fry. Add cooking wine, dark soy sauce, sugar, and chicken essence until the water vapor is gone and the color changes.

6. Cut the tomatoes into slices (you don’t have to peel them).

7. Put the fried beef shank into the pressure cooker, add stock or water (it is better to cover the beef with one finger), add tomatoes, and boil over medium heat for 30 minutes. You can also cook it slowly on the induction cooker, which will make it more delicious, but the time will take longer.

8. According to your own preferences, you can also cook white radish or bamboo shoots and other things you like after the beef is cooked, and sprinkle with chopped green onions and coriander.