Boiled Beef Tendon
Overview
Do you know how much a kilogram of soy beef and soy beef tendon is now? It’s 98 yuan a kilogram in a well-known delicatessen. Not to mention you can’t afford it, some of them have too much salt, and some of them are so-called old soups, most of which are filled with fat and water. I saw chilled beef shank in a supermarket, priced at 65 yuan for 700 grams, with a discount of 50 yuan. With the mentality of giving it a try, I boiled it with a few simple seasonings and it was unexpectedly tender and fragrant. In the end, I didn’t even want to put salt in the soup to add flavor, so I ate it the most respectful way of eating it: slice it into pieces, sprinkle with salt and black pepper.
Tags
Ingredients
Steps
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700g of chilled beef tendon.
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Wash with water.
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Keep a few condiments aside, including the red yeast rice.
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Put the beef tendons in cold water into the pot.
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Boil for 2 or 3 minutes and remove with cold water.
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Add water to the pot again, add beef tendons and all seasonings.
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After boiling the pot, turn to low heat and cook for about 1 and a half hours.
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Remove to serving platter.
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Beef tendon can be easily pierced with chopsticks.
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The "shipping volume" and tenderness of the finished product are better than ordinary beef.
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Let cool and then slice.
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No salt was added when cooking, but salt and black pepper were sprinkled when eating.
