Sauce-flavored Beef Tendon

Overview

Speaking of soy sauce beef, many people probably prefer to eat it. Beef is a very nutritious food. It has the functions of nourishing the spleen and stomach, replenishing qi and blood, strengthening muscles and bones, and eliminating edema. Therefore, my husband advocates that we should eat more beef so that our children can grow stronger. I used to buy it at the supermarket and take it home to eat. But after some calculation, the prices of soy beef and fresh beef sold in the supermarket are about the same, so where is their profit? So is this beef good? After having these questions, we no longer buy ready-made food. We buy whatever we want to eat and cook it ourselves. I have made sauced beef before, but everything fell apart after it was done. I tried it again this time and found that after it was completely marinated, take it out and seal it in the refrigerator before cutting it. It will not fall apart at all~~ Ingredients: Ingredients: 1kg beef tendon Seasoning: appropriate amount of onion, ginger, salt, 1 tablespoon of sugar, 2 tablespoons of rum, 3 tablespoons of bean paste, 2 tablespoons of soy sauce, 2 bay leaves, 1 star anise, a little fennel, Sichuan peppercorns, 2 dried chili peppers

Tags

• cold dishes
• home cooking
• beef tendon
• doubanjiang
• dried chili pepper
• onions
• rum
• star anise
• sugar
• zanthoxylum bungeanum
• cumin
• fragrant leaves
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Clean the beef shank and cut into large pieces

   

2. 2 Use a toothpick to poke holes around

   

3. 3 Pour an appropriate amount of water into the pot, add beef tendon and blanch over high heat

   

4. 4 Cook until the blood foam

   

5. 5 Take out the beef tendons and immediately rinse them in cold water

   

6. 6 Use the toothpick to poke holes around again

   

7. 7 Prepare onions, ginger and other seasonings

   

8. 8 Put the beef tendons into the inner pot of the pressure cooker and add enough water to cover the height

   

9. 9 Add the seasonings prepared previously, then add salt, sugar, rum, soy sauce and bean paste, and stir evenly

   

10. 10 Place the inner pot into the pot

    

11. 11 Close the lid and touch the LCD area to activate the function keys

    

12. 12 Set in sequence: beef and mutton meat--stewing--pressure 50pa--timer 30 minutes, press the "Start/Remove Juice and Flavor" button to start the program

    

13. 13 Open the lid after the program is completed and the exhaust is complete

    

14. 14 Take out the inner pot and let it cool (you can soak the peeled eggs in it for marinating)

    

15. 15 Refrigerate overnight

    

16. 16 The next day, pour the broth into the wok and simmer for 5 minutes

    

17. 17 After turning off the heat, take out the beef and let it cool. You can cut some into slices and eat. The rest can be soaked in marinade and refrigerated for storage