Beef tenderloin generally refers to the meat in the front and back legs. The meat in this part is rich in fiber, so it tastes particularly strong. Generally, the braised beef we often eat is also the meat in this part. Let's learn about the home-cooked practice of braised beef tenderloin!

Ingredients

beef tendon

1 piece

Halogen bag

1 piece

ginger slice

4 tablets

garlic bulb

4 petals

scallion

2-3

Welsh onion

Bangen

ingredients

soy

30g

sugar

25g

rice wine

30g

salt

1 teaspoon

Production step

1. Boil a pot of water; Wash beef tendon when boiling water; Wash the onion and tie it into a bundle; Wash ginger and slice it.

2. Pour a little wine (rice wine, carved flowers, yellow rice wine) into the boiling water, and put the beef tendon into the boiling water and turn to low heat for slow cooking. This step is to boil out the blood impurities in the beef. Boil until bubbles come out, then pour out the water and rinse the beef tendon.

3. Because the pot used is small, cut the beef tendon in half; Wash the garlic and pat it flat for later use.

4. Put the halogen bag and spices in a clean pot.

5. Add the boiled beef tendon and pour in the seasoning.

6. Add water until the tendon is submerged and bring to a boil.

7. Turn to low fire and cover the pot for stewing 1 hour, then turn off the fire and stew until the marinade cools down.

8. After firing again and stewing for 30 minutes, it is the same as stewing until the marinade cools down.

9. Take out bovine tendon slices; At this time, you can boil the marinade, cut the beef tendon and put it in the plate, and pour some marinade on the cut meat; Increase flavor and humidity; Serve with chopped green onions in the middle.