Braised Golden Tendon

Overview

It's okay to braise some beef and store the soup in the refrigerator. It's super convenient to slice it directly, eat it cold, stir-fry it with vegetables or make some soup. When making braised pork, my favorite part is the beef tendon, which is the beef tendon. It is a slender and sinewy piece of meat in the beef calf. After the braised beef is cut crosswise, you can still see beautiful patterns.

Tags

• cold dishes
• home cooking
• dinner
• aniseed
• beef tendon
• cinnamon
• cooking wine
• light soy sauce
• old soy sauce
• onions
• rock sugar
• zanthoxylum bungeanum
• fragrant leaves
• ginger
• salt

Ingredients

Steps

1. 1 Raw materials

   

2. 2 Clean the beef tendons.

   

3. 3 Put enough water in the pot to cover the beef, add onion and ginger slices

   

4. 4 Add appropriate amount of cooking wine.

   

5. 5 Add beef and heat over high heat.

   

6. 6 Cook the beef until the blood is separated and continue to cook for 5 minutes.

   

7. 7 Rinse the beef with cold water and put it into the rice cooker.

   

8. 8 Put various spices and scallions and ginger slices into the marinade bag.

   

9. 9 Super convenient marinade package.

   

10. 10 Put the marinated ingredients into the rice cooker together.

    

11. 11 Add water to cover the beef and soak the marinade bag.

    

12. 12 Add appropriate amount of cooking wine.

    

13. 13 Add appropriate amount of dark soy sauce.

    

14. 14 Add appropriate amount of light soy sauce, turn on the power and cook for 30 minutes.

    

15. 15 After 30 minutes, add appropriate amount of salt according to the taste of the soup.

    

16. 16 Add appropriate amount of rock sugar and continue cooking for 30 minutes until chopsticks can penetrate the beef.

    

17. 17 After cooling slightly, put the marinated beef and soup in the refrigerator. It will taste better after soaking overnight.