White cut beef
Overview
I bought a few pieces of beef tendon. I usually use beef tendon in old soup sauce. There is nothing new at all. Today I tried something new. I blanched the beef tendon and only added some simple seasonings to make plain beef. I didn’t expect that such authentic beef would be more popular!
Tags
Ingredients
Steps
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Wash the beef tendons and soak them in cold water.
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Seasonings: onion, ginger, fennel, star anise, cloves, grass fruit
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Boil the soaked beef tendon in hot water and skim off the floating residue
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Skim off the floating residue from the beef tendon, take it out and wash it with warm water to remove the floating residue attached to the tendon.
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Add enough water to the pot, add the blanched and washed tendon, and add in seasonings such as onion, ginger, star anise, and grass fruit.
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Bring to a boil over high heat, skim off the foam again, and simmer over low heat.
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Simmer over low heat for about 1 hour. Add a little salt and continue to simmer over low heat. Simmer until it can be easily pierced with chopsticks and there is slight resistance. Turn off the heat.
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After cooling naturally, cut into thin slices and place on a plate
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When the beef tendons are cooked, only a little salt is added for the base taste. When eating, you need to make a dipping sauce; mince the shallots, garlic, and green garlic separately.
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Put the chopped green garlic, garlic, and shallots into a bowl, add chili powder, heat cooking oil and pour it on top to bring out the aroma.
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After the aroma is stimulated, add balsamic vinegar, sesame oil, monosodium glutamate, sugar, and light soy sauce in sequence and mix thoroughly to form a sauce.
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Bring the prepared dipping sauce and eat big chunks of meat!
