Ingredients

Main Ingredients

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Half of Beef Tendon

Supplementary Ingredients

Scallion and Ginger

Moderate amount

Sugar

3 tbsp

Salt

2 tbsp

Soy Sauce

2 tbsp

1 tbsp

Wine

1 tbsp

Angle Anise

3pcs

Cinnamon Pi

1 section

Water

1 Liter

Cao Guo/San Nai/Sand Nuts/Multi-spiced Fruit/Cumin

5 grams each

Soy Sauce Beef

How to Make Soy Sauce <

1.

Soak the beef tendon in cold water to thaw, changing the cold water twice halfway through, and pouring off the blood to reduce impurities and fishy flavor.

Tips: brine beef selection of tendon meat is the most appropriate, tendon meat is the cow's leg, knee joint above and below the muscle, and ligament (tendon) tangled together in a long conical shape, the front leg is called before the tendon, the back leg is called after the tendon. Marinated and cut, the meat inlaid with golden-colored translucent tendon, forming a beautiful pattern, also known as "flower cake". In "Water Margin", the Liang Shan heroes entered the tavern and ordered two plates of beef and two bottles of good wine, and what the shopkeeper brought up was "flower cake-like" marinated beef.

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2.

I cut half of the use of beef tendons on both ends of the tendon is a good thing, do not throw away, and beef brine, a different flavor.

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3.

Put the tendon into the pot, add cold water and onion and ginger, boil boil water, pot side of the bubble of these floating is with fishy impurities and blood, etc., to skim off.

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4.

After blanching, the beef will be rinsed with warm water. Do not use cold water at this time, because suddenly cold, meat thermal expansion and contraction, easy to become harder, not good flavor.

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5.

Put the beef tendon and an extra piece of beef tendon together in an electric pressure cooker, add all the spices to warm water and pour it into the cooker, the amount of water almost covers the surface of the meat. I do powder all the spices, which is easier and more flavorful than putting them in a saran wrap. You can also skip the pressure cooker and put it in an iron skillet or casserole dish and simmer it slowly over low heat, which takes a little longer.

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6.

Select the electric pressure cooker "beef and lamb", "stew" program, start to start. Usually about 1 hour is enough. If it is an old pressure cooker, it may take less time. Be careful not to overcook the meat, it is better to have a slightly tender texture. Tendon is best when it's nice and chewy and the more you chew it, the better it tastes.

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7.

When finished, pour the meat from the pressure cooker into a deep pot, by this time you can see that the surface of the meat and the tendon are coloring. Keep the meat immersed in the broth and let it cool.

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8.

After cooling, you can slice and eat it directly, or put the thick slices of cut meat to soak in the broth again for two or three minutes before eating.

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The finished picture of beef in sauce

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1. The leftover marinade from brining the beef can be reused. The old marinade can be used to cook vegetables, make hot pot soup base, or marinate duck gizzard duck heart duck wings and other marinades. The old marinade has a unique flavor, both the flavor of spices, but also salty, sweet, fresh flavor, plus meat flavor, repeated boiling left behind is the essence.

2. Anise: It has the effect of stomachic and analgesic, regulating the middle, dispelling cold and dampness, treating indigestion and neurasthenia. It should be noted that there is a shape very much like anise "wild anise" is poisonous, the shape is usually not eight horns, there is no sweet flavor, the use of the time to pay attention. Cinnamon: warms the kidneys and strengthens the yang, strengthens the spleen and stomach, and expels cold and relieves pain. Cinnamon Leaf (bay leaf): opens the stomach and regulates qi, nourishes the liver and nourishes the kidneys. Dolichos: antibacterial and antiseptic, reduces flatulence and promotes digestion. Fennel: appetizing and dispersing cold, but should not be consumed more than 10 grams per day, otherwise it will have side effects on eyesight. Grass Fruit: strengthens the spleen, removes phlegm and eliminates food. Radix et Rhizoma Gastrodiae: strengthens the spleen, eliminates phlegm and eliminates food. Shannai: warms the middle and removes dampness, eliminates food and analgesic.

3. Plus the use of different parts of beef: the beef mentioned here are yellow beef, not the southern buffalo meat. Roast beef or soup, with brisket or "wagou". Wagyu is beef brisket with the ribs shaved off, so named because the thin layer of meat has grooves that look like wagyu after the ribs are shaved off. This part of the meat is loose and has butter in the center, which makes it easy to braise and very tasty for roasted radishes. Stir-fried Beef: Beef tenderloin, sliced or strips, marinated with seasoning and cornstarch, hot skillet oil, very tender. Dry Stir-Fry Beef: Recommended for beef hunchback. Oxtail is suitable for stew or braised.