Raw materials: beef tendon 500g

Seasoning: hot and spicy oil (Haidilao red oil) 30g, marinade 50ml (no can be omitted), 50ml cooking wine, 30ml light soy sauce, 10ml light soy sauce, onion 3, star anise 1, 3 slices of coriander, peppercorns 1g,

Spice pack: star anise 3, peppercorns 1g, 5 slices of coriander, cloves 3, 1 ginger, 1g cumin, 1g peel, 1 cinnamon

Practice

1, beef ice cut small pieces of block spare.

2, water into the pot, put the beef, add 20ml cooking wine flying water.

3, skimmed off the froth, fishing out drained and spare.

4, I use the bottom of the sea fishing spicy base oil, I used to open the whole bag, poured in a small plastic box, one is not easy to spread, the second is easy to access.

5, the pan is hot, into the spicy base oil and shallots stir incense.

6, put the beef flew through the water, add soy sauce, old soy sauce, cooking wine stir fry, add the right amount of hot water, slightly over the beef is appropriate.

7, and then add the marinade, so that the soup base is more concentrated.

8, the spice bag inside the material mix bag, into the pot covered with a small fire with cooking.

9, to be simmered on low heat for 1 hour, you can add other ingredients, such as mushrooms, bamboo shoots, konjac and so on.

10, into the bamboo shoots, cover continue to cook on low heat for 1 hour. If the soup in the middle is less, you can make up the soup appropriately.

Tips

1, spicy base oil, I use the bottom of the sea, can also be replaced with your favorite seasonings.

2, marinade I like to use Taiwan's Jinlan marinade original sauce, can cook a soupy stew, online stores or imported supermarkets can buy.

3, dry spices for each family may not be prepared so ready, according to their own circumstances, discretionary increase or decrease.

4, eaten soup base can be reserved for cooking noodles, also very delicious.