Second, the production method of braised beef:
1, rinse beef tendon, cut into pieces and soak in water for half an hour.
2. Put the pot in cold water, boil it over high fire, and continue to boil for 5 to 10 minutes to fully remove blood foam and odor.
3. Take it out and rinse it with cold water, and soak it in cold water for 10 minute to make the meat tight.
4, all kinds of spices washed, into the seasoning bag, onion cut into sections, ginger sliced for later use.
5, onion ginger and spices into the pot, boil over high fire, add beef tendon and cooking wine, boil over high fire.
6. Add soy sauce, soy sauce and soy sauce, and simmer for half an hour on medium heat.
7. Then simmer for 40 minutes, add salt and sugar to taste, and continue to simmer for 20 minutes.
8. Turn off the fire when you can easily insert the beef tendon with chopsticks, remove the beef tendon, let it cool, and naturally air dry for two hours.
9. Boil the gravy again, add the beef, and simmer for 20 minutes on low heat to turn off the fire.
10. Take it out and eat it. You can also soak the beef tendon in brine for a few more hours to make it taste better. You can also take it out and store it in the refrigerator for better flavor.