How to marinate beef tendon meat is as follows:

1

Soak the beef tendon in cold water to thaw, change the cold water twice in the middle, and discard the blood. Reduce impurities and fishy odor. Tip: The most suitable choice for braised beef is shank meat. The shank meat is the muscle on the beef leg and up and down the knee joint. It is intertwined with the ligaments (beef tendons) and is in the shape of a long cone. The front legs are called front tendons and the hind legs are called hind legs. tendon. After braised and cut into pieces, the meat is inlaid with golden translucent beef tendons, forming a beautiful pattern, also called "flower cake". As soon as the Liangshan hero in "Water Margin" entered the tavern, he ordered two plates of beef and two jars of good wine. What the waiter brought over was braised beef "like a flower cake."

2. Cut it in half and use it. The tendon on both ends of the beef tendon is a good thing. Don’t throw it away. Marinate it with the beef for a unique flavor.

3. Put the beef tendon into the pot, add cold water and green onion and ginger, boil the water. The foam on the edge of the pot is fishy impurities and blood, which should be skimmed off.

4. After blanching, rinse the beef with warm water. Do not use cold water at this time, because when it is suddenly cold, the meat will expand and contract with heat, making it easier to become harder and less tasty.

5. Put the beef tendons and an extra tendon into the electric pressure cooker, add all the seasonings to the warm water, and pour it into the pot. The amount of water should almost cover the surface of the meat. I beat all the spices into powder, which is more convenient and easier to taste than putting them in gauze bags. You can also put it in an iron pot or casserole instead of a pressure cooker and simmer it slowly over low heat, which will take longer.

6. Select the "Beef and Mutton" and "Stew" programs of the electric pressure cooker and start. Usually about 1 hour is enough. If it is an old-fashioned pressure cooker, it may take less time. Be careful not to stew the meat too softly, it still has a slightly chewy texture and is delicious. Beef tendon should be easy to chew, and the more you chew it, the more fragrant it becomes.

7. After completion, pour it from the pressure cooker into a deep basin. At this time, you can see that the surface of the meat and the tendons are colored. Continue to soak the meat in the soup and let cool.

8. After cooling, you can slice it and eat it directly, or you can put the thick slices into the soup and soak them for two or three minutes before eating.

9. The remaining marinade from braised beef can be reused. The old marinade can be used for cooking, making hot pot soup base, or marinating duck gizzards, duck hearts, duck wings and other marinated foods. The taste of the old marinade is unique. It has the aroma of spices, salty, sweet and umami, plus the aroma of meat. What remains after repeated boiling is the essence.