To braise beef tendon, prepare 1000 grams of beef tendon, about 20 grams of ginger slices, and about 100 grams of 2 green onions. 5 grams of star anise, 3 grams of star anise, 3 grams of galangal, 5 grams of fennel, 3 grams of prunella vulgaris, and 3 grams of Amomum villosum. 20 grams of white sugar, 20 grams of salt, 10 grams of MSG, 5 grams of peppercorns, 5 grams of dried chili peppers, 10 grams each of dark soy sauce, and 50 grams of rice wine. Add 1500 grams of water to the pot, open the water, add the beef tendons and add the prepared rice wine. Remove the foam while pouring water until there is no more foam in the pot. Remove the beef and mutton. Rinse with clean water and set aside. Put the spices, dried chili peppers, and dried peppercorns into a clay pot and put them into a bag. Soak in boiling water and set aside.

Put 30 grams of vegetable oil in the pot, add the prepared white sugar when the temperature is 60% hot, and stir-fry until the white sugar bubbles and changes color. Add 2500 grams of water, pat the prepared ginger and put it into the pot, tie the green onion and put it into the pot, add the spice packet, and add the prepared dark soy sauce and light soy sauce. After simmering for half an hour, add beef tendon, salt and MSG. Change to low heat and simmer for an hour and a half, then turn off the heat and simmer for 30 minutes. The braised beef tendon is ready. When it comes to beef tendon meat, I believe snack foodies will definitely drool. Beef tendon is a very good food, but it is also more difficult to make it well.

Beef is rich in nutritional value. We buy fresh beef tendons ourselves and marinate them ourselves. The taste is more delicious than the ones we buy, and we are not affected by mysterious additives or pigments. There are many ways to make beef tendon, but braised beef tendon is the most delicious. Today we will focus on how to make braised beef tendon: first make tea, remove the blood inside, and clean the surface. Prepare the seasoning: tie the green onions into knots, and prepare appropriate amounts of ginger, peppercorns, amomum villosum, garlic, galangal, and star anise. There is no need to add too much ingredients. Divide the beef tendon meat into three large pieces and put it into the electric pressure cooker. This way, the meat can be immersed in the water without adding a lot of water, and the mutton soup will be thicker.

Add an appropriate amount of water, just soak the meat in the water, add all the prepared seasonings, and you can also use tea bags to add them, so that it is convenient to drink the soup. Then add an appropriate amount of dark soy sauce and salt, pick up a piece, cut it into slices and you can't help but eat it. Put it on a vegetable plate, pour some beef and mutton sauce on it, and you can eat it immediately. It is already very fragrant. , you can also add some hot sauce to eat. Beef tendon meat refers to the "muscle tissue" of the cow's legs, but does not include the meat on the cow's buttocks. Beef tendon meat refers to the meat of the front and rear legs. The meat of the front leg is called the front tendon, and the meat of the hind leg is called the rear tendon. The muscles are also in the shape of a flower (also called "fenjianhua"). The eating method is suitable for "boiling, stewing, stewing, and sauce." .