Cooking steps
Step112
Bought beef tendon and cut it into several large pieces. I weigh three kilograms, basically one kilogram. You can't cut it any more. When the meat is cooked, it will shrink. If it is too small, it will easily break into pieces. Soak in cold water for about half an hour, soak in blood, and pour out the water.
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Put cold water in the pot, boil it, then cook it for 15 minutes, and fully cook the bleeding water.
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Take it out, rinse it with cold water, and soak it in cold water for 10 minute to make the meat firm and not loose after cooking.
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Prepare seasoning
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Put the spices in the bag and pat the ginger.
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Put the water without beef in the pot, boil it, and add beef tendon.
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Add soy sauce
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Put ginger and seasoning packets, and add the old bittern (commonly known as the old stock, if you don't add it, the amount of soy sauce and salt will increase).
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Add salt, boil over high fire and stew over low heat until the meat can be pierced through with chopsticks. Turn off the fire and stew for two or three hours. If possible, it's best to stay overnight. I put it in the pressure cooker for 30 minutes in order to be quick. If I'm not in a hurry, it's best to put it in an ordinary pot.
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Collect the juice until there is a small bowl left in the soup, take out the package and ginger, leave the marinade and cool it in the refrigerator to keep it as the old soup, and add it directly to the pot when you use it next time. The beef in the sauce tastes thicker. It is better to slice the meat after taking it out and cooling it in the refrigerator for one night.
Step1112
Slice pendulum