material

"Top beef tendon 1 piece", "onion 1 piece", "apple 1 piece", "cucumber 1 piece", "2 shallots", "garlic 1 piece" and "pepper/piece"

method of work

1: Prepare the ingredients: 1. Scald the beef tendon with ginger slices and a little rice wine to remove blood, and then rinse it for later use. 2. Then put all the ingredients into the inner pot.

2: Add an extra apple to stew together to increase the sweet smell.

3: Cook beef/mutton in a universal pot for about 50 minutes. The electric cooker is an outer pot with 300cc of water and boiled twice.

4: Marinate the beef tendon and let it cool, and then slice it according to the thickness.

5: Use cucumber slices as a decorative plate, then put the beef tendon slices in place, pour the sauce on them, and use them with a little parsley.

6. Delicious beef tendon is one of the indispensable delicious platters at the Chinese New Year table.

Method 2 of spiced beef tendon,

material

"Beef tendon (posterior tendon) 2 100g", "onion 2", "red onion 1 piece", "ginger 5 pieces", "garlic 5 pieces", "water 1000ml", "soy sauce 500ml" and "wine".

method of work

1: 2 packets ***50g of spices for marinade, including licorice, pepper, star anise, dried tangerine peel, fennel and cinnamon. Wait.

2. Wash the tendon and scald it in hot water for about 10 minute. Pick it up and wash it with cold water again.

3: Clean one onion and cut the head and tail, and cut the other onion and red onion into large pieces. Prepare ginger slices and garlic. Heat a little oil in a narrow pot and stir-fry large pieces of onion, garlic and ginger.

4: Add soy sauce, wine and water (be careful not to get burnt), put in the whole onion and all the prepared spice bags (I used two, * * * 50g), turn to low heat after boiling, and keep the sauce boiling for15-20min, and burn it into sauce marinade.

5: Add Sichuan scalded beef tendon.

6: Add salt and sugar, bring to a boil with high fire. After boiling, remove the impurities on the surface of the sauce, turn to low heat, cover the pot and stew for 45 minutes. During the period, turn it slightly to make the beef tendon taste evenly.

After 7: 45 minutes, you can use chopsticks to test if chopsticks easily penetrate the thickest part of tendon. It means that the tendon is ripe. After the fire is turned off, let the tendon remain in the sauce that covers the pot. -During this time, beef tendon will continue to be "stewed" in the sauce with residual temperature.

8: Beef tendon soaked in sauce and marinade for 24 hours.

9: When you enjoy it, slice it in reverse, drizzle it with sauce and marinade, and serve it with coriander, pepper or a little minced garlic.

10: If you want to enjoy the delicious beef tendon, you must go through the soaking process. Leave the cooled tendon in the sauce for at least 24 hours. You can also put the pan in the refrigerator for refrigeration.