Super simple rice cooker version with beef tendon sauce

Cooking Instructions

1. Wash the tendons, remove the oil from the skin, and blister for half an hour to remove the blood.
   
   Blanch the beef shank in a pot under cold water, add 1 small handful of Sichuan pepper, 5 ginger slices, and an appropriate amount of cooking wine, and rinse the floating powder for about 3 minutes after the water boils.

   

2. Add 1 small handful of Sichuan peppercorns, 1 star anise, 2 slices of cinnamon, 3 bay leaves, 3 rock sugars, 5 slices of ginger, 3 dried chili peppers in half, 2 tablespoons of bean paste, 20ml dark soy sauce, 100ml light soy sauce, and 1 teaspoon of salt.
   
   Add water to the rice cooker and stir the accessories well, then add the blanched beef tendons, and the water will not cover the beef tendons.
   
   I chose the "soup" mode of the rice cooker, and when I turned it on two hours later, it looked like the picture on the picture.

   

3. After the rice cooker is stewed, turn over the beef tendon and soak it in the soup overnight.

   

4. Note that the beef tendon must be cooled before cutting into slices, because the meat will be very soft and rotten after a long time of stewing, and if you cut it when it is hot, the meat will fall apart directly.
   
   Beef tendon in sauce can be eaten directly, mixed with coriander, minced garlic, green onion and ginger, or mixed with your favorite dipping sauce It is also suitable to eat.

   

5. The soup stewed with beef shank can be reused, and then I made duck wings and chicken feet, and the soup is also delicious.
   
   If you don't have anything else to marinate for the time being, but you don't want to waste a pot of marinated soup, you can also cover it with plastic wrap and put it in the refrigerator to freeze, and you can use it by heating it directly when you want to marinate vegetables.
   
   However, it is not recommended to put the braised soup for too long, and it may be okay to put it in the refrigerator for about a week in winter.