Beef tendon, onion, ginger, chili pepper, cinnamon, fennel, cardamom, kaempferol, bay leaves, rice wine, soy sauce, sugar, water, MSG.

Production process

1. Buy beef tendon and wash it

Braised beef tendon

2. Cut into pieces and put them in cold water Cook inside.

3. Boil the water for 5 minutes

4. Take it out and rinse it with water

5. Add some oil to the pot and add onions and ginger , pepper, cinnamon, fennel, cardamom, kaempferol, bay leaves.

Saute, then add beef tendon and stir-fry

6. Then add rice wine, soy sauce, sugar, and water

7. Bring to a boil and put the pressure cooker on Let it ring for about 25 minutes, then put it in the pot and cook for 10 minutes

8. Add some MSG to thicken the soup. ?

1000g beef shank, appropriate amount of rapeseed oil, 2 tablespoons watercress, 25g ginger, 10g pepper, appropriate amount of kaempferol, 2 tablespoons soy sauce, 2 tablespoons cooking wine, 1 tablespoon sugar, 1 tomato, 1 tablespoon chicken essence, Appropriate amount of shallots, 25g of garlic, 10g of dried chili, appropriate amount of star anise, appropriate amount of cinnamon, appropriate amount of bay leaves, appropriate amount of grass fruits, appropriate amount of coriander

Production process

1. Wash the beef tendons first Boil it in clean water until it bleeds, take it out and rinse it with clean water.

2. Cut the boiled beef shank into chestnut-sized pieces.

3. Prepare the auxiliary ingredients that need to be stir-fried. Cut the ginger into slices and the garlic into pieces

4. Pour rapeseed oil or peanut oil into the wok, and when it is cooked, add the watercress and stir-fry until fragrant. Then add the above ingredients and stir-fry.

5. After frying the ingredients, add the beef shank meat and continue to stir-fry. Add cooking wine, dark soy sauce, sugar, and chicken essence until the water vapor is dried up and the color changes.

6. Cut the tomatoes into slices (you don’t have to peel them).

7. Pour the fried beef shank into the pressure cooker, add stock or water (it is advisable to cover the beef with one finger), add tomatoes, and boil over medium heat for 30 minutes. You can also cook it slowly on the induction cooker, which will make it more delicious, but the time will take longer.

8. According to your own preferences, you can also cook white radish or bamboo shoots and other things you like after the beef is cooked, and sprinkle with chopped green onions and coriander. 3000 grams of beef tendon, 100 grams of green onions, 100 grams of shredded onions, 100 grams of ginger slices, 100 grams of pepper, 15 grams of pepper, 15 grams of star anise, 200 grams of salad oil

Seasoning: 150 grams of soy sauce, 150 grams of tomato paste 100 grams of red yeast paste? 100 grams of bean paste. 40 grams of sugar. 35 grams of chicken powder. 1 commercially available braised bun.

Preparation method?

1. Put the beef tendons in a boiling pot Blanch until the skin shrinks and the surface is cooked, then take it out and set aside.

2. Heat a wok, pour in salad oil, add scallions, shredded onions, ginger slices, chilies, Sichuan peppercorns, and star anise and stir-fry until fragrant, then add sugar and chicken powder and stir-fry until the sugar dissolves and foams. .

3. Add soy sauce, tomato sauce, red yeast paste, bean paste, braised buns and the beef tendon from Method 1 to Step 2. Add water (excluding the amount) to cover the beef tendon and raise it to about 5 cm. , bring to a boil over high heat, then turn to low heat and continue cooking for about 1.5 hours.