Take the beef tendon out of the refrigerator and thaw it, then rinse it clean.
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2. Add ginger slices and boil in cold water.
3. Take out the salt water and heat it from the refrigerator. If not, you can go to the supermarket to buy brine juice and add some soy sauce.
4. Add aniseed, namely star anise, cinnamon and fragrant leaves.
5. Beef tendon is easy to fish out.
6. Put in salt water and cook for 3 hours on medium heat.
Method 2
1, the beef tendon is blanched first, and then the foam is washed away.
2, put it in boiling water, there is no beef tendon on the water surface, add onion, ginger, cooking wine, and cook in a pressure cooker for about 40 minutes.
3. Take it out and put it in the marinade, simmer for about 30 minutes, then turn off the fire and soak. When the soup is a little cold, take out the slices.
Beef tendon, colored pepper, brine (prepared according to taste, generally favorite ingredients are: soy sauce, soy sauce, cooking wine, sugar, salt, star anise, pepper, fragrant leaves, onion, onion ginger and cinnamon. )
Production: 1) Wash the beef tendon after blanching, put it in salt water, and marinate it with low fire after boiling, so that the beef tendon will slowly drip into the taste, become soft and not rotten, and feel like somersault.
2) Take out the beef tendon, let it cool and cut into pieces. Dice the colored pepper and mix with beef tendon.
Water-soaked beef tendon 1000g, bean paste 15g, chafing dish base 10g, pickled pepper 10g, onion 15g, refined salt 6g, mixed oil 2000g, rock sugar 5g, cooking wine/kloc-5g.
Process flow:
Stir-fried beef tendon with water instead of knife-> Adding brine to raw materials->; After the slag is boiled, add-> Pickling raw materials->; Maturity-> Pick it up and put it on the plate.
Braised beef tendon:
1. Cut the watery beef tendon into strips, soak it in boiling water and drain it for later use.
2. Put a clean pot on the fire, put oil and heat it to 50%, stir-fry bean paste, chafing dish bottom material and pickled pepper, add red salt water, boil to remove floating powder, remove residue, add beef tendon and water, crystal sugar, cooking wine, chicken essence, etc. Marinate until it is mature, remove and replace it with small strips, and remove coriander powder.
Ingredients beef tendon Chili powder ginger garlic soy sauce anise cinnamon cooking wine sesame oil onion or coriander?
working methods
1. Wash beef tendon, put it in a pressure cooker, then add water, cooking wine, star anise, cinnamon, ginger slices, soy sauce and a little pepper, and press it on fire. Press the beef tendon soft first and marinate it preliminarily by the way.
2. Slice the preliminarily pickled beef tendon and mince the ginger and garlic for later use.
3. Put more oil in the pot than usual, take out a few pieces of pepper and stir-fry until fragrant, add 1 piece of star anise 1 piece of cinnamon and stir-fry until fragrant, add ginger and garlic, then add beef tendon, stir-fry a few times, add soy sauce to color, add some water and pour some soy sauce for stew.
4. Drain the water, lean the beef tendon to one side, pour the Chili powder into the oil, then stir-fry the beef tendon and try the salty taste. Don't add too much salt.
5. Add some monosodium glutamate or chicken essence
Turn off the fire
7. Pour in minced garlic, chopped green onion or coriander, and mix well with a few drops of sesame oil?