Beef tenderloin is not only suitable for stewing meat, but also an attractive recipe for making mellow meat sauce. If we eat noodles in summer, we like cold noodles with water and cold noodles with cold noodles, then as the weather gets colder and colder, Daoxiao Noodles, which is hot and fragrant, is the favorite of many northern friends. This Daoxiao Noodles is thick in the middle and thin on both sides, and has a strong taste. Soft but not sticky after cooking, the more you chew, the more fragrant it is.

To make Daoxiao Noodles's gravy, you usually use pork belly, soft gravy and a mellow soup stewed with spices and sauces. Pour it on the Daoxiao Noodles and add a teaspoon of vinegar, which will make your mouth water.

This time, about a catty of beef tendon was served, and the whole family loved gravy. The key to mellow is the selected spices, so I'd like to share with you here:

Braised beef tendon with Daoxiao Noodles.

Preparation of ingredients:

500g beef tendon

5 slices of ginger

An onion

Star anise, cinnamon, geranium

Thirteen incense and Chili noodles are suitable.

Soy sauce, cooking wine, light soy sauce, cooking wine, Pixian bean paste, chicken powder, salt and sugar.

Exercise:

1. Prepare the required ingredients, evenly cut the beef tendon into small pieces, then blanch it in clear water, then take it out and wash it off, and drain it for later use. Because the soup can be eaten when cooking gravy, it is necessary to clean up the floating impurities and the like.

2. Put some cooking oil in the wok. After heating, add star anise (4 pieces), cinnamon 1 piece, 5 pieces of ginger and 5 pieces of fragrant leaves, stir-fry evenly and until fragrant.

3. Then pour in one tablespoon of cooking wine, two tablespoons of Pixian bean paste, one tablespoon of soy sauce and three tablespoons of soy sauce.

Pour in beef tendon and stir well.

Just like making steamed dumplings, if this gravy is delicious, it must have Chili noodles and thirteen spices. If there are no thirteen incense sticks, you can use spiced powder, but don't put too much thirteen incense sticks. The ratio of Chili noodles to thirteen spices is 3: 1. Because the aroma of thirteen incense is rich, putting too much will cover up the smell of meat.

5. Then pour in chopped green onion and add it to warm water without 4-5 cm of ingredients.

After boiling, taste the soup and add sugar and salt to taste as appropriate.

6, when stewing meat, you can't fire. It is necessary to simmer slowly with a small fire to make the soup mellow and the meat soft and rotten, so that the noodles are delicious.