List of ingredients:
* Tendon meat: 2,500g
* dried yellow sauce:150g
* Fennel: 20g
* Angelica dahurica: 10g
* Kaempferia: 8g
* Nutmeg: 8g
* Pepper: 8g
* Amomum villosum: 8g
* star anise: 5g
Amomum tsaoko: 5g
* Cinnamon: 5g
* Amomum villosum: 5g
* Glycyrrhiza uralensis Fisch: 5g
* Cinnamon: 3g
* Fragrant leaves: 3g
* Lilac: 2g
* Soy sauce:150g
* Onion part:100g
* Ginger slices: 80g
* Salt:100g
* Dried Chili: Appropriate amount
Production steps:
1. Put 2500g of beef tendon in clean water to soak the bleeding water, then take it out and drain it for later use.
2. Put 150g dried yellow sauce into a basin, add about 100g water, and stir to dilute the dried yellow sauce for later use.
3. put the spices (fennel, angelica dahurica, kaempferia kaempferia, nutmeg, pepper, cardamom, star anise, Amomum tsaoko, cinnamon, Amomum villosum, licorice, cinnamon, fragrant leaves and clove) into a spice bag, then put it into a basin, add a proper amount of water to soak it for 5- 10 minutes, rinse it off, take it out, control the water and dry it.
4. Put the beef tenderloin into the pot and add the right amount of water, the amount of water depends on the beef. Then add onion slices, ginger slices, dried peppers, seasoning packets and a portion of soaked miso soup, bring to a boil with high fire, turn to low heat (keep the noodle soup slightly boiling), add 100g salt after cooking for two hours, and turn off the fire after cooking for one hour.
5. After turning off the fire and cooling, take out the prepared sliced beef sauce and eat it.
According to the above production steps, 2 kg of beef tenderloin can marinate about 1 kg of sauce beef. This output will vary according to personal taste and cooking methods. I hope this list of ingredients and production steps can help you.