foodstuff
Ingredients
Beef tendon meat
2000g
ingredients
scallion
of appropriate amount
ginger
of appropriate amount
Sichuan pepper
of appropriate amount
Star Anise
of appropriate amount
cinnamon
of appropriate amount
dried orange peel
of appropriate amount
myrcia
of appropriate amount
lilac
of appropriate amount
dill
of appropriate amount
dry red pepper
of appropriate amount
sugar
of appropriate amount
step
1. The best part of the sauce beef is the calf tendon. Cut into large pieces, fully soak, and soak the blood.
2. This seasoning, dried pepper can be added according to personal preference.
3. Boil the water from the pot. Just before the water is boiled, add the soaked beef, cook for about 3-5 minutes, then take out the meat, take a shower and wash it.
4. shower the washed meat. Through this step, beef can be made more compact.
5. Brush the pot to boil water again, add the meat again before boiling, remove the floating foam after boiling, and add various seasonings.
6. Mix colors with soy sauce, simmer for about 2 hours, and season with salt before turning off the fire. After turning off the fire, let it stand overnight and soak it for taste. The next day, put about 500ml of the original soup in the pot into a frying spoon and collect it until it is thick. Put the meat pieces with sauce into the frying spoon one by one and hang the juice, then take it out of the pot.
7. Slice the finished product
Tips
Whether the blood in the meat is soaked or not will affect the taste of the finished product, so it must be fully soaked. Large pieces of beef are difficult to taste, so it is better to soak them for as long as possible after cooking. Finally, thicken the original soup with a frying spoon and hang the juice, which will make the meat look better and more moist, and through the final step, you can add some salt and sugar to make the meat taste more intense.