Ingredients preparation: beef tendon meat

Ingredients: pigskin, onion, hawthorn, ginger, star anise 12, fennel 9, vanilla seed 9, coriander 6, rosemary 4, cinnamon 4, black pepper 3.5, dried tangerine peel 3, radix aucklandiae 2, hawthorn 2 and clove 6, the total amount is 55g, and the ingredients are about 1 1 kg.

Step 1: Beef tendon refers to the thigh muscles of cattle. The front leg meat is called the front tendon and the back leg meat is called the back tendon. The tendons are all the same flower shape. Beef tendon meat is wrapped by meat film, with many fascia, moderate hardness and regular grain, which is most suitable for braised taste. We soak beef tendon 1 hour with clear water to soak out the blood in beef.

1 hour later, wash beef tendon with clear water, then put it in a pot with cold water, add onion and ginger slices, and add a proper amount of cooking wine to remove fishy smell. When beef is cooked with high fire, there will be a lot of froth. We skim the froth with a spoon, continue to cook for 10 minutes, and thoroughly cook the beef tendon. 10 minutes later, stir-fry the rock sugar, then turn to low heat, stir-fry until the syrup bubbles into jujube red, and then add a little boiling water, and our sugar color will be ripe. With this sugar color, our braised beef will be red, bright and beautiful.

Step 2: Prepare 1 kg pigskin (or an elbow). Why pigskin? Because pigskin is rich in collagen and oil, plus beef, it can make beef taste fresh and tender. Wash the pigskin, put it in a pot with cold water, add ginger slices and appropriate cooking wine, cook for 3 minutes on high fire, take it out and wash it with cold water for later use.

Prepare spices: 2 grams each of Radix Angelicae Dahuricae, Fructus Amomi, laurel leaf, Rhizoma Alpiniae Officinalis, Fructus Crataegi, Coriander seed, Pericarpium Citri Tangerinae, Fructus Foeniculi, dried capsicum, Zanthoxylum bungeanum seed, Radix Glycyrrhizae, Cortex Cinnamomi and Fructus Anisi Stellati, and put them into gauze bags to make a five-spice bag. Step 3: Prepare a bigger pot, add enough water and beef tendon at one time. Increase the sauce flavor of beef, cover the pot, bring it to a boil, turn off the fire after the water is boiled, keep the water slightly boiling for 2 hours, then turn off the fire, and soak it for 3 hours without opening the pot, so that the beef can fully absorb the fragrance in the marinated soup, so that the marinated beef is ruddy and shiny.