Spring beef

Cooking Instructions

1. Soak the beef tendon in cold water for more than 4 hours to soak the blood water, put cold water into the pot, add the scattered ginger pieces, 1 green onion knot, 2 bay leaves and more than a dozen peppercorns

   

2. After boiling over medium heat, skim off the floating powder, turn to low heat and cook for 2 hours, until the chopsticks can be inserted relatively easily

   

3. Take it out and let it cool, and if the tendon meat is too big, you can cut it in the middle

   

4. Wrap tightly in plastic wrap, put in the refrigerator for two hours to set, and take out the thick slices that are cut into about half a centimeter

   

5. Wash and mince the celery, and cut the wild pepper into small pieces

   

6. Add water to the pot, add wild pepper, add a little white pepper and sugar, add 1 tablespoon of fish sauce, the amount of salt is put according to personal taste, the principle is that the soup base tastes slightly salty, so that the cooked meat is just right

   

7. When the water is boiling, reduce the heat to medium-low and add the sliced beef shank

   

8. Simmer for four or five minutes, sprinkle in chopped celery and turn off the heat

   

9. It seems to be a clear soup with little water, but it is actually delicious~