Beef tendon, fennel, cinnamon, fragrant leaves, pepper, tsaoko, onion, thirteen spices, ginger, yellow wine, soy sauce, soy sauce, salt, white sugar (red pepper can be according to everyone's preference), add large pieces of beef tendon or beef ham that have been soaked before, add ginger slices and scallion knots at the same time, cover and continue to stew. -(Note that beef must be cooked in hot water here, which will be explained later). First of all, beef tendon is the best when marinating beef. The beef bought back should be put in clear water for several times and soaked for one hour to remove blood. The soaked beef must not be marinated directly, and the water must be controlled to dry.
Add ginger slices of onion and beef in cold water. 4. Boil with strong fire, skim off the floating foam continuously, simmer for more than 2 hours on medium and small fire, soak it in marinated soup for one night, and slice and plate it the next day. Tips: In the process of marinating, the medicinal materials will overflow, and the medicinal materials can be taken out if they taste enough, so as to avoid the strong medicinal flavor of the ingredients. Take out the medicinal materials and control the water, and store them in cold storage, and then use them in marinated juice next time. Add blanched beef. After boiling, turn to low fire and marinate for 30 minutes. Don't take it out. It is best to soak it for one night, which will taste better. That's how I cook braised beef. I'm glad to answer this question. The characteristic is that there is a layer of meat film on the outside, and the ribs are wrapped inside. These ribs are still scattered and distributed. After being sliced, the marinated beef is translucent. It is much better than other parts in terms of appearance and taste.
After a night of soaking, the aroma has all entered the beef, and it smells good without dipping anything. Of course, the taste is more compound and delicious after dipping. Look at the foam, how dirty it is! Pay attention to skimming while cooking. At this time, the fire can be smaller, just keep boiling. About 10 minutes, the blood in the meat will be cleared away, and the pig bones will mature once, and they will be fished out separately for other uses. (Note: For the first time, the restaurant mixes the marinade, and these raw materials should be cooked and even broken, so that the soup has a taste, and then it is salvaged and thrown away.)