First go to the market to buy five Jin of beef tendon, then wash it, put it in a pot, add marinade, simmer for more than three hours, turn off the fire, cool it, and the marinated beef tendon is ready. When eating, take it out, slice it, put it on a plate, and dip it with ingredients.

The specific steps are as follows

First, ingredients

Ingredients: 5 kg beef tendon, star anise100g, cinnamon100g, 50g fennel and 20g geranium.

Clove10g, pepper 50g, dried red pepper 50g.

Accessories: 20g of soy sauce, proper amount of salt and 30g of cooking wine.

Dip ingredients:

Formula 1: dried red pepper powder100g, sesame powder100g.

Formula 2: soy sauce10g, sugar 20g, vinegar10g, appropriate amount of cold boiled water, chopped green onion 5g, Chili oil10g.

Second, the production step

Wash the beef tendon meat first, then put it into the pot and add water. The water will drown the beef tendon meat, and then there is a little more water. Master it yourself, just don't boil it dry. Then add star anise100g, cinnamon100g, fennel 50g, fragrant leaves 20g, clove10g, pepper 50g, dried red pepper 50g, soy sauce 20g, proper amount of salt and cooking wine 30g. After boiling, turn to low heat and simmer for about 2 hours to let the beef tendon taste.

Third, plate loading

After simmering beef tendon for two hours, turn off the fire, take it out after cooling, slice it and put it on a plate.

Fourth, dip the material.

Making dip is the soul of this dish. If you like to eat dry dip, mix red pepper powder with sesame powder, and then sprinkle it on beef tendon meat to enjoy the delicious food. If you want to eat the dip of formula 2, you can also. The key point is to master the amount of boiled water and sugar.

Fifth, the adjustment of various tastes

We eat spicy food here in Chongqing, so we should put pepper. If we can't get used to spicy food, we can remove the pepper from the formula. If you want to eat garlic, you can add chopped garlic to the dip.

Analysis of cooking points

First, boil the heat

The cooking temperature is the key. First of all, it is necessary to cook with strong fire until it boils, and then turn to low fire to cook slowly. At this time, stir it with a spoon to prevent the beef from sticking to the pot.

Second, the flexible adjustment of dip taste

Because of the different eating habits in different regions, when preparing dip, you can use local materials and prepare dip according to your own preferences. If you prepare dip according to the second formula, you should pay attention to the relationship between white sugar and boiled water. If you add more boiled water, you should put more white sugar, so that you will feel mellow.

To sum up, to make braised beef tenderloin, one should pay attention to the heat, and the other should pay attention to the collocation of dipping formula and make it flexibly according to one's own taste.