The best tasting [secret braised beef tendon] on the whole network does not accept refutation

Cooking Instructions

1. First of all, I chose Angus beef tendon meat, which is fragrant and tender in grain-raised beef, and the quality of the ingredients is the key to deliciousness. Change the knife and cut large pieces, change the water and soak it for about half an hour, wring out the water after soaking off the blood, put it on a plate, and then take kitchen paper to suck the surface water and set aside.

   

2. Find a larger empty pot and put ginger, green onions, coriander, and onions

   

3. Grind some white pepper to remove the smell. I use Hainan white peppercorns to grind, this white pepper powder is very fragrant, does not choke nose, does not sneeze, and does not taste spicy. The kind of white pepper bought in the supermarket has a lot of other ingredients added to it, and the ingredients are not very pure and spicy.

   

4. 3 spoons of light soy sauce, I am 4 catties of beef tendon, about 150ml

   

5. Add 1 scoop of dark soy sauce, about 50ml

   

6. Grasp the vegetable juice firmly and let the flavor melt into the sauce

   

7. The drained beef just comes in, and the beef is pressed and kneaded with the sauce to make a spa and let the flavor of the spices fully penetrate into it

   

8. Cover the lid to prevent the moisture from evaporating and the beef will dry out, the meat is a bit too much, and I use the fermentation vat. Then send it to the refrigerator for more than three hours. It tastes better overnight.

   

9. Then prepare some ginger, green onions, onions, coriander, bay leaves, angelica, spices, and dried chilies

   

10. Heat the pan with a little more cold oil than the amount of stir-frying, put the side dishes in and slowly stir-fry over low heat, stir-fry until fragrant.

    

11. After stir-frying, add two spoons of Puning bean paste (can be replaced by soybean paste) and stir-fry together until fragrant

    

12. Puning bean sauce is like that. Chefs love to use it to make fish, roast eggplant and so on.

    

13. Put the marinated beef in the pan and sauté with the spices for about two minutes. (Don't put in the sauce of the marinated meat)

    

14. Add boiling water to the pot, note that it is boiling water, do not use cold water!

    

15. Put 15-20 pieces of rock sugar, (the meat stewed in yellow rock sugar will be red and bright, and the white sugar will be stewed black in color)

    

16. Put some oyster sauce about half a shovel so much, and put a spice spoon of MSG about 3g, if you mind or not, um... Why don't you put a little bit of it?

    

17. Cover the pot and simmer over medium-low heat for an hour and 20 minutes, turn off the heat, do not open the lid, and let the beef simmer in the pot for a while. You can also put a pressure cooker (time for 15 minutes after steaming, simmer until there is no gas and then open the lid). I secretly boiled a few eggs and threw them in to marinate together, I love to eat them

    

18. Turn on the high heat to collect some juice, and turn off the heat after the soup is thick and bubbling. Look at this color, the red is bright and bright, and the sauce is fragrant.

    

19. Take it out and let it cool, it's so fragrant

    

20. Wrap the meat tightly with plastic wrap and store it, so that it is easy to cut it when it cools, and the meat is not easy to loosen.

    

21. Wrap it all in the refrigerator and store it for up to three days. You can put it frozen for half a month, take it out and thaw it in advance when you eat it, and you can also slice and stir-fry vegetables to eat.

    

22. I'll eat the last piece first, this meat tendon has been stewed warm and soft and glutinous, and juice can flow out of a clip.

    

23. I cut it out by wrapping it in plastic wrap and freezing it in the refrigerator for 15 minutes, and the marble texture is so beautiful.

    

24. When you spend two days braised beef shank, you'll get a lot of nutritious and delicious reduced-fat meals.