Ingredients

250g beef tendon, a little green onion

Ginger, garlic

Accessories

2 tablespoons cooking wine

Steps of making white-cut beef

Illustration of making white-cut beef 11. Wash the beef, blanch it in cold water to remove the blood

Steady-cut beef Illustration of how to make beef 22. Slice ginger, tie green onions, and pat garlic

Illustration of how to make beef 33. After blanching the beef, take it out, add cold water again, add onions, ginger, garlic, and cooking wine and cook over medium heat. Open, turn to low heat and skim off the remaining blood foam. You can skim a few more times, so that the beef soup will be cleaner. It can be used as stock or soup base for other dishes, such as borscht

White-cut beef Illustration of how to do it 44. Simmer over low heat for about 2 hours. Do not add cold water during this period! Cook until a chopstick can be inserted smoothly into the thickest piece of beef, or when a large piece of beef tendon is inserted, turn off the heat. Take out the beef, let it cool slightly, then slice it while hot (against the grain of the beef muscle).

Illustration of how to make white-cut beef 55. White-cut beef can be eaten directly dipped in soy sauce, or you can pour in marinade to make marinated beef, which is easier to preserve.