Zhixiang Braised Beef Tendon

Overview

I like the taste of Angelica dahurica, which is the dried root of Angelica dahurica or Angelica dahurica of the Umbelliferae family. Angelica dahurica is warm in nature and pungent in taste. It can enter the lung, stomach, and large intestine meridians. It has the effects of relieving external cold, dispelling wind and relieving pain, clearing the nose orifices, drying dampness and stopping bandages, reducing swelling and draining pus.

Tags

• hot dishes
• home cooking
• old man
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• angelica dahurica
• beef tendon
• cooking wine
• dried chili pepper
• garlic cloves
• ginger
• light soy sauce
• old soy sauce
• scallions
• star anise
• zanthoxylum bungeanum
• lemon juice
• salt
• water

Ingredients

Steps

1. 1 Boil the beef tendons in water, remove the foam, rinse with water and set aside

   

2. 2 Pour water into the pot, add ginger, green onion segments, garlic cloves, dried chili peppers, peppercorns and angelica dahurica

   

3. 3 Put the beef into the pot, add light soy sauce, dark soy sauce, cooking wine, lemon juice, bring to a boil over high heat, turn to low heat and cook for 70 minutes, add salt, and cook for another 20 minutes

   

4. 4 Remove with marinade, let cool and eat

   

5. 5 Slice it into slices and marinate a few eggs~

   

6. 6 Take a closer look~

   

7. 7 Let’s eat~