Prepare ingredients: 2 kg of beef tendon.

Prepare ingredients: 60g bean paste, 2 pieces of red fermented bean curd, 2 tablespoons braised soy sauce, a little salt, a little pepper, a little dried tangerine peel, a little fragrant leaves, a little cinnamon, a little nutmeg, a little hawthorn, a little fennel, a little star anise and a little angelica dahurica.

Cooking process of sauce beef

The first sauce: soak the sauce beef with braised soy sauce.

Clean the fresh beef tendon with clear water, and then soak it in clear water for half a day. In the process of soaking, part of the blood can be removed from the beef, so that the beef has no fishy smell. After soaking in clear water, clean the beef tendon again, add a proper amount of braised soy sauce, seal it, and soak it in the freezer for one night.

Tips: Braised soy sauce tastes better than soy sauce or soy sauce, because soy sauce is not easy to color beef tendon meat, while soy sauce does not have the special flavor of braised soy sauce, so it is more suitable to use braised soy sauce. Some people think that the first sauce should be dried yellow sauce, but the dried yellow sauce will have a raw sauce flavor. If the amount is not well controlled, the cooked beef with sauce will taste sour.

Second sauce: seasoning beef with bean paste.

After the beef tendon is soaked in braised soy sauce for one night, the beef tendon is blanched in cold water, and there will be a lot of blood foam in the blanching process, so that the blanched beef tastes purer, has no smell of smell and is cleaner. Then rinse the blanched meat with warm water and put it on a plate for later use.

Pour an appropriate amount of cooking oil into the pot, heat the oil until it is warm, add onion and ginger to make it smell, and then add 60 grams of bean paste to stir fry. Although bean paste is cooked food, frying it in the pot will stimulate the flavor of the sauce, which is to fry the sauce.

Stir-fry the sauce and add a proper amount of cooking wine to further stimulate the flavor, then add a proper amount of water, pour in the braised soy sauce used for soaking the meat before, and then add a little pepper, a little tangerine peel, a little fragrant leaves, a little cinnamon, a little nutmeg, a little hawthorn, a little fennel, a little star anise and a little angelica dahurica. Put these spices into a package in advance and put them in a pot to boil together.

The third sauce: seasoning beef with red fermented bean curd

Red fermented bean curd can add flavor and color to braised pork. Add it to the pot and boil it together. At this time, you can put the boiled beef tendon meat and simmer it for an hour and a half with low fire.

Stewed beef needs to be soaked in sauce, so don't flip the beef at will at this time. The beef can be better tasted by soaking in sauce. In summer, you can put the beef in the sauce and seal it, and then soak it in the freezer for one night. The beef you eat the next day will be particularly tasty and soft. At this time, cut the beef tendon into thin slices and put a beautiful pattern on the plate, so that a plate of delicious beef slices with sauce is ready.