Beef tendon 250g

A little onion

energy

garlic

2 tablespoons cooking wine

step

1. Wash beef, blanch in cold water, and remove blood.

2. Slice the ginger, knot the onion and pat the garlic evenly.

3. Take out the beef after blanching, add onion, ginger, garlic and cooking wine in cold water, and boil it over medium heat. Turn the heat down, skim off the residual blood foam, and repeat several times, so that the beef soup will be cleaner and can be used as the broth or soup base of other dishes, such as Luo Songtang.

4. Stew on low heat for about 2 hours, during which no cold water can be added! Cook until the chopsticks are successfully inserted into the thickest piece of beef, or turn off the heat when the beef tendon is big. Take out the beef, let it cool slightly, and heat it to slice (the grain in the beef muscle is reversed).

5. White-cut beef can be eaten directly in soy sauce, or it can be made into bad beef by pouring bad salt water, which is easier to preserve.