Beef tendon 1, onion, ginger, star anise, soy sauce, cooking wine, sugar.

Practice steps:

After the beef tendon is washed, soak it in clear water for 30 minutes, and some blood can also be removed from it.

Put beef in a pressure cooker, add water, and add ginger, onion, soy sauce, cooking wine and sugar.

Cover with star anise, cook for about 30 minutes, and take it out when the temperature drops to room temperature;

After the beef is taken out, put it in a wok with the soup, heat and boil it over high fire, and then cook it over high fire 10-20 minutes.

Thicken the soup;

After cooking, put the beef into a large steel basin, pour the soup, soak it until it is completely tasty, and wait until the beef and soup are completely cooled;

Take out the beef after cooling, or put it in the refrigerator, and take it out and slice it at any time when eating;

Cut the beef into chunks and pour the sauce on it.

Sauced beef is red and bright in color, oily and bright, with yellow and transparent beef tendon in the muscle, moderate in salt and rich in sauce flavor.

Crispy, not hard or firewood, very delicious.

skill

Boiling beef in a pressure cooker first can make the beef soft and rotten quickly, saving time, or you can stew it directly with low fire until it is soft and rotten, which will take more time and taste better.

After the beef is cooked, it must be soaked for enough time to fully taste;

The whole beef can only be sliced after it is completely cooled, otherwise it will break easily and cannot be cut into a complete shape;

Sauce can be prepared according to personal taste. Here is a method of chopping garlic into garlic paste.

Add appropriate amount of soy sauce and sesame oil and mix well. It is salty and delicious, and the method is simple.

Beef can taste better if left overnight, and it will taste better if sliced after refrigeration. When slicing, you should cut against the grain of beef.