Beef Tendon Meat
Stewed Beef Tendon Meat Ingredients: 3 strips of beef tendon meat (about 1,000g), 1 carrot (hobnailed and cut), 1 onion (cut in half), 3 tablespoons of rice wine or sorghum wine, 1 spice packet of stewed beef marinade, 1 section of ginger or powdered ginger (about the length of your thumb, patted and cracked), 1,500cc of water, salt
Tips: Stewed Beef Marinade Packet can be omitted, or used in your favorite spice packet. omit or use your favorite spices instead.
Beef Tendon Stew
1, beef tendon meat, wash, add enough cold water (water should not be over the beef), medium-high heat boil until the water rolled, continue to cook for 3 minutes, turn off the heat to remove the beef rinse off the surface foam, boil water without.
Tips: Boil the beef tendon meat before stewing, the soup will be clear and delicious.
2. Take a large pot, add onions, carrots, ginger, beef tendon meat, marinade, rice wine, water (water should be no more than the beef), high heat until the water comes to a boil, turn the heat to low (to maintain the surface of the soup for the state of the slight rolling small bubbles), cover the lid of the pot and simmer for 70-90 minutes.
Tip: Beef should be stewed through to get a tender texture, and the soup will be sweet.
3, stewed beef tendon soup, add salt to taste, eat meat or drink soup can be, or this as the soup base, and then add white carrots, tomatoes, mushrooms and other ingredients to cook together. Or take out the beef and let it rest until it is not hot, then cut it into slices and dip it in garlic sauce or chili sauce to taste.
4. For uneaten stewed beef tendon, store the meat and broth together in the refrigerator for up to 5 days, or freeze for up to 1 month. Be careful to soak the beef in the broth so it doesn't dry out.