Main ingredient: 4 beef tendons Seasoning: 1 pot of marinade soup, onion, ginger, cooking wine

The beef tendons from the refrigerator to thaw, and then rinse.

Please click to enter the picture description

Please click to enter the picture description

2. Add ginger slices in cold water and boil.

3. Take the marinade out of the fridge and melt it to heat it up, if you don't have it you can get supermarket marinade then add some soy sauce etc.

4. Add seasonings, that is, anise ah, cinnamon ah, sesame leaves and so on.

5. beef tendon blanch well out.

6. Put inside the brine on high heat to boil over medium heat to simmer for 3 hours .

Method two

1, beef tendons blanch first, and then rinse the foam.

2, into the boiling water, the water surface should be no more than the cattle hoof tendons, add green onions, ginger, cooking wine, cook about 40 minutes with a pressure cooker.

3, fish out and put into the brine soup, small fire brine about 30 minutes, and then turn off the fire to soak, when the soup is slightly cooled out, can be sliced and eaten.

Beef tendons, colored peppers, brine (according to taste to modulation, the general wandering like to drop the ingredients are: soy sauce, soy sauce, cooking wine, sugar, salt, fennel, peppercorns, sesame leaves, onions, onions and ginger, cinnamon.)

Production: 1) blanch beef tendon after washing, put into the brine, boil with a small fire to brine, so that the beef tendon slowly drop into the flavor, become drop soft and not rotten, and tendon drop feeling. 2) Fish out of the beef tendon, cooled down and cut into slices, the colorful peppers are also cut into slices and the beef tendon can be mixed with

1000 grams of hairy beef tendon, 15 grams of soybean paste, 10 grams of hot pot seasoning, 10 grams of soaked red pepper section 15 grams of white onion, 6 grams of refined salt, mixed oil, 2000 grams of red brine, 5 grams of rock sugar, 10 grams of cooking wine, 3 grams of chicken essence, 5 grams of parsley,

Process:

Meat beef tendons to change the knife to fry-> material plus brine to fight-> slag boil add-> into the raw material brine-> ripe-> fish up into the dish

Red marinated beef tendon practice:

1. will be cut into too hairy beef tendon a word strip, into the boiling water blanch a little, drained water to be used.

2. Net pot on the fire, add oil burned fifty percent hot, will be bean paste, hot pot base, pickled chili pepper section stir-fried, add red brine, boiling hit the floating end, fishing up the slag, add the buffalo tendons, rock sugar, cooking wine, chicken essence, etc., brine ripe, fishing up and then change the small strips into the plate, withdrawal of parsley can be end.

Materials beef tendon chili powder ginger garlic soy sauce soy sauce octagonal cinnamon wine sesame oil scallions or cilantro

Practice

1. beef tendon clean, thrown into the pressure cooker, and then add water, cooking wine, star anise, cinnamon, ginger, soy sauce, a few peppercorns, open fire pressure. The beef tendon first pressure soft, by the way, do the initial brine

2. preliminary brine good beef tendon fishing up slices, ginger and garlic minced spare

3. pan put more than the usual frying oil, a few peppercorns pepper popping incense fish out, put a anise 1 small slice of cinnamon fried incense, under the ginger and garlic popping incense, and then under the beef tendon, stir-frying for a few times, put the soy sauce on the color, and then add a little bit of water, pouring a little bit of soya sauce, stewed for a while

4. water collection dry, the beef tendon, the beef tendon, and then put a little bit of water, pouring a little bit of soy sauce, simmer

5. >4. water collect dry, the beef tendon steak to one side to pour a little, pour chili powder in the oil, and then the beef tendon steak back to stir-fry, test salty, not enough to add salt

5. add a little monosodium glutamate or chicken essence

6. and then turn off the fire

7. Pour in the minced garlic, green onion or cilantro, a few drops of sesame oil, mix well