Two bovine tendons

2 pieces of purple cabbage

Carrot half root phase grams of food.

2 pieces of coriander eat the same food.

Braised pork materials

2 octagons

Cinnamon 1 block

3 slices of fragrant leaves

Zanthoxylum bungeanum, dried capsicum 1 small bar, 5 pieces

Fennel 1 pinch

2 tsaoko

Ginger, scallion 1 piece, 2 pieces

3 tablespoons soy sauce

Liquor 1 tablespoon

Proper amount of salt

Black pepper (pickled before brine) is appropriate.

Appropriate amount of salt (pickling before brine)

Cold sauce

Two cloves of garlic are eaten together.

2 millet peppers

2 tablespoons aged vinegar

2 tablespoons soy sauce

2 tablespoons of red oil

Sesame oil 1 tablespoon

Proper amount of cooked sesame seeds

The practice of cold braised beef

Illustration of the practice of cold braised beef 1 1. Marinate the pork first: soak the raw beef tendon for several hours before marinating, drain it, wipe it with salt and black pepper, and massage it with your hands for several minutes.

Illustration of the practice of cold braised beef 22. Seal it with plastic wrap and refrigerate it for 24 hours (this step is flexibly adjusted according to the size of the meat)

Illustration of the practice of cold braised beef 33. Prepare marinade at this time the next day.

Illustration of the practice of cold braised beef 44. Wash off the floating ash of the material, put it in a soup bag and tie the bag mouth.

Illustration of the practice of cold braised beef 55. Add enough water to the pot, put in the marinade bag, put in two scallions (also with green onions), add soy sauce and appropriate amount of salt (salted bacon has been added, then just feel the water slightly salty).

Illustration of the practice of cold braised beef 66. Add white wine (cooking wine)

Illustration of the practice of cold braised beef 77. After the fire is boiled, boil it for ten minutes (so that all the flavors in the marinade are cooked), marinate the beef tendon and continue to cook.

Illustration of the practice of cold braised beef 88. Until the marinade is getting thicker and thicker, stick the meat with chopsticks and easily penetrate, and no blood will emerge (if you need to add water halfway, please add boiling water).

Illustration of the practice of cold braised beef 99. Soak the marinated meat in the marinade until it is cold, and then prepare the cold salad (the ingredients are shown in the picture).

Illustration of cold braised beef 10 10. Shred purple cabbage and carrot, cut coriander into sections, cut garlic into small pieces, and slice millet pepper obliquely.

Illustration of cold braised beef1111.

Illustration of cold braised beef 12 12. Prepare cold sauce (garlic, millet pepper, aged vinegar, soy sauce, red oil, sesame oil and sesame) according to the amount shown in the auxiliary materials.

Illustration of cold braised beef 13 13. It's served together.

Illustration of cold braised beef 14 14. Just mix well before eating. Is it tempting?