Beef tendon in fragrant sauce

Cooking Instructions

1. Buy calf tendon (don't cut), 1.5 pounds ~ 2 pounds of one can do, don't be too big, the beef tendon meat is soaked in blood water first, change the water frequently, and the soak will be cleaner.

   

2. Find a small container (as long as you can put the meat) and pour the meat into the light soy sauce (Lee Kum Kee thin salt light soy sauce)

   

3. Cover with plastic wrap and soak in the refrigerator overnight.

   

4. The next day, put the meat and juice in a pot and boil, add a little more water, bring to a boil on high heat and turn to low heat, and the beef tendon will bulge after boiling for a while

   

5. Boiled blood foam knocked off, in the put ingredients

   

6. Then put in 40 peppercorns, 5 dried red peppers, 3 star anise, 6 bay leaves, 50 grams of soy sauce, 100 grams of sweet noodle sauce, 3 large slices of ginger, a quarter of an onion, and 5 slices of hawthorn

   

7. 100 grams of sweet pasta sauce

   

8. Add the ingredients to a boil over high heat, turn to low heat, and cook for 1 and a half hours on minimum heat

   

9. Then turn off the heat and let it soak for a few hours

   

10. Divide into the right size

    

11. I'm a beef tendon divided into four pieces

    

12. Each piece is wrapped in plastic wrap separately, put it in the refrigerator and freeze it, you can put it for a few months, and you can take it out and thaw and slice it before eating

    

13. The taste is very good with zero failures