(1) cut the meat into long strips of about 1 kilogram, scrape the hairs on the meat skin, wash off the blood, drain the water.

(2) Rub salt on the top of the meat and apply it evenly, marinate for 1 to 2 days, and then drain off the salt water.

(3) put the meat in a container, pour soy sauce (you can also add fennel, pepper, cinnamon and other spices in the soy sauce), the amount of soy sauce to submerge the meat is appropriate, soak for about 4 to 5 days can be fished out.

(4) Hang the meat in the sun for a day, until the meat surface shiny oil, and then hang in the shade to air-dry. The meat can be stored for 3 to 4 months.

Features: (1) the meat can be boiled, steamed, but steamed flavor; in addition, can also be sliced and other plant-based raw materials together with fried, such as asparagus fried meat, fried onions fried meat, and so on.

(2) meat brine can be left to do again with meat sauce, can also be used to soak chicken, duck, goose, etc., made of soy sauce chicken, soy sauce duck, soy sauce goose

Raw materials: beef (before the tendon meat is better, a little tendon, eat with bite. Bad teeth except), yellow sauce, green onions, ginger, garlic, dried chili peppers, cooking wine, soy sauce, soy sauce, rock sugar, salt, peppercorns, dashi, coriander, cinnamon, fennel, etc.

Practice:

1, beef cleaned and cut into large chunks; boiling water and then rinsed with cool water;

2, blanch and cleaned beef pieces into the pot (not open fire), put in all the seasoning, and then poured into the beef did not exceed the Hot water, large fire boil and then turn to small fire stew;

3, "Gutu" in ~

4, stew until the meat can be used to chopsticks can be pierced (I stewed for about an hour and a half), to leave some of the broth. The first thing you need to do is to take it out of the oven and let it soak for 2 or 3 hours, so it's more flavorful. When cooled, slice the meat against the grain, otherwise the meat will fall apart.

Main Ingredients: 1,000g beef tendon meat, 1 red chili pepper, 1 scallion, 1 piece of ginger, 1 coriander, pepper, dashi, cinnamon

Ingredients: 1/2 tbsp soy sauce, 1 ? tbsp cooking wine, 3 tbsp soy sauce, 4 tsp salt, 1/2 tbsp sugar

Preparation:

1: Wash the scallion and cut into pieces, peel and pat the ginger loose. Peel and pat loose; wash and shred red pepper; wash and cut cilantro into pieces;

2. Wash the meat and put it into a pot of cool water, cook it over high heat to remove the blood, fish it out, and drain the water;

3. Put the meat into a pot, heat the water until it doesn't cover the surface of the meat, put in soy sauce, soy sauce, salt, sugar, cooking wine, green onion segments, ginger, peppercorns, dai miao, and cinnamon, and cook it for half an hour over high heat, and then switch to simmering over low heat for 2 hours Above;

4, fish out the beef tendon meat, drained and cooled, cut into thin slices for plate, and finally sprinkled with chili peppers and cilantro can be.

Raw materials: 2500 grams of beef tendon meat, 125 grams of celery, 250 grams of soy sauce, 125 grams of salt, 100 grams of sugar, 30 grams of fennel, 30 grams of cinnamon, 10 grams of spices, 15 grams of peppercorns, 2 grams of cloves, onion, ginger 50 grams.

Production: 1, the beef with salt repeatedly rubbed, put into the tank (basin) in the masking system (hot days need 1 day cold days need 2 days);

2, will be marinated beef out, soak and wash with water, put into a pot of boiling water scalded for 5-6 minutes, wash the blood stains, take out. Cut into large pieces, and then put in a pot of cold water, add soy sauce, sugar, scallion segments, ginger pieces, as well as tied into a handle of celery and cloth bags of seasoning (inside the fennel, cinnamon, dashi, pepper, cloves, etc.);

3, high fire boil, skimming off the froth, will be the broth and sauce red, change to a small fire, keep the soup temperature of 95 ° C or so, slow cooking for about 30 minutes;

4, take out the celery, and then cook for 2 2 hours (in the middle of the need to turn the beef 1-2 times), when the beef is crispy, collect the thick soup, foam the surface of the beef, cool, sliced and served on a plate.