Material ?

1000g of bone tendons

400g of beef tendons

20 peppercorns

2 spices

5 tablespoons of cooking wine

2 tablespoons of salt

? tablespoon of sugar

0.5 tablespoon of vinegar

1.5 tablespoon of dark soy sauce

0.5 tablespoon of soy sauce

3 pieces of scallions

1.5 tablespoon of ginger and 1.5 tablespoons of green onion

1.5 tablespoon of ginger and 1.5 tablespoons of green pepper

1,000g of beef tendons

Allspice leaves 3 slices

One large white onion

One large piece of ginger

How to make a lazy version of the tendon ?

Vulval bone tendons and cattle tendons wash dry tendons cut into 2cm wide strip, I'm lazy, usually when selling meat, let the sister of the meat sellers to help cut, said cut into stew with the size of the meat, usually cut more appropriate.

Home flow of water can be washed clean.

A large pot of cold water into the washed nest bone tendons and cattle tendons, high heat cover blanch blood.

Open the pot and then cover medium heat, to ensure that the cooing but do not overflow the best, while fishing froth while stirring the meat, so that the boiling water to clean the blood foam, until there is no blood foam until.

Using a soup ladle to fish the meat to the strainer, I do not like to use the strainer to fish the meat directly, I feel that back with the blood froth together with the fishing in, affecting the taste.

Slice the green onion into large pieces, cut the ginger into thick slices and lay them on the bottom of the electric pressure cooker

Pour in the water-controlled meat

Place the peppercorns, dashi, coriander, cumin, and black pepper

Pour the rest of the seasoning into a bowl, add half a bowl of boiling water, mix well, especially the salt and sugar is best to dissolve.

Seasoned juice evenly sprinkled on the meat

Pressure set to 70, or select the mode of the bean hooves

Taste selection soft and rotten

and then wait for the pot to come out of the pot

Done samples

Tips

1, the normal tendon head with meat, I chose to choose the nest bone tendon is best to be transparent hooves children's taste, eat a very good feeling, and not stuffed teeth

2, do not put garlic beef, will affect the taste

3, pressure cooker when the time comes, do not rush to release gas, the natural decompression will make the taste more soft some

4, buy back the meat is best to directly stewed, after freezing the taste is not the same, and the blood foam will be more

5, blanch the blood water must be Cold water under the meat, open water blanching does not bleed.

6, blood blanch good after not in a hurry to turn off the fire, open a small fire to fish meat will clean the meat hanging on the blood foam.