Spring beef

Cooking Instructions

1. Soak the beef in water to remove the blood,
   soak in cold water for 30 minutes, then change the water and continue to soak for 30 minutes

   

2. Blanch the beef and remove the fishy
   cold water in a pot under cold water, add green onions, ginger and garlic cooking wine, boil the water, put aside the blood foam, cook on high heat for 10 minutes, then remove the cold water and wash
   Note: The cold water pot is easy to boil out the blood water

   

3. The beef soup pot is flavored
   with green onions, ginger, salt, cooking wine, all kinds of spices
   and water are boiled, and then covered and boiled over low heat for 2 hours

   

4. Cool the beef and
   take out the beef tendon, wrap it in multi-layer plastic wrap to set it, prick the toothpick hole to release the excess soup, press it into a long stick, and refrigerate it after cooling.
   Note: If the beef is not shaped, it is easy to spread out, and you can search Douyin for how to shape it with plastic wrap, there are many practical tutorials on Douyin. Keywords: plastic wrap, beef tendon

   

5. Refrigerate the beef tendon slices
   in the refrigerator for at least 5 hours and set aside

   

6. Pour mineral water into the main dish
   , add salt, chicken essence and pickled pepper to taste, bring to a boil, turn to low heat, add sliced beef tendon and parsley foam, and cook for 5 minutes.
   Note: The spicy degree of the soup at this step is very important, you can take a spoon to taste the taste, put more water when it is spicy, and put a little more pickled pepper when it is light

   

7. The spring beef is out of the pot!

   

8. You can use the leftovers of beef tendon meat and use the same soup base to make noodles, and the taste is amazing