Materials: Beef tendon meat One small bottle of Lee Kum Kee marinade. Onion, ginger, pepper, dashi, sesame leaves, cinnamon, five-fingered walnut, dark soy sauce, salt.
1, beef bought, cut into large pieces, placed in the water soaked for more than an hour. (In the middle of the water a few times) soak away the blood. I soaked for 4 hours. In the morning to buy beef on the cut soak on. Wake up in the afternoon to start brining.
2, cold water in a pot, boil, and then boil for ten minutes. Skim off the froth.
Fish out into a casserole dish. Place a small bottle of Lee Kum Kee marinade. Add green onion, ginger, peppercorns, dashi, sesame leaves, cinnamon, five-fingered walnut, and dark soy sauce. Then pour in the water used to cook the beef. Not over the beef. Salt and then put.
3, 40 minutes on low heat, turn off the fire, put salt before turning off the fire. Can put some more. So that the beef is fragrant.
Beef in the casserole do not remove. Leave it overnight for flavor.
The next morning take out the beef and put it in a plastic box in the refrigerator.
Take it out at noon and slice it just right