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1
Prepare garlic slices, ginger slices, scallions and cut into sections with a diagonal knife; pepper, aniseed, fennel seeds, bay leaves, and chili skins, put them into a bowl and wash them with clean water and set aside. -
2
Clean the beef tendon, put it into a pot and add cold water. -
3
Bring it to a boil over high heat and skim off the blood foam. -
4
After the casserole is boiled, add the blanched beef tendon. -
5
After boiling, turn to low heat, cover and simmer for 45 minutes. -
6
Don’t take the beef out immediately after the sauce is finished. It is best to simmer it in the pot for a few hours to allow it to absorb the flavor. -
7
The fragrant soy sauce beef is ready.
Tips
①CowIt’s best to buy fresh tendon for better taste. Don’t be dissatisfied with some white stuff in the meat, it’s beef tendon! The sauce comes out very delicious.
②The amount of water I choose is based on the depth of my own casserole. When making sauce, the water level only needs to cover the ingredients. You can also use a wok if you don’t have a casserole.
③Do not use cold water to blanch, but do not use cold water when sauce the meat. Add hot water if you need to add water in the middle.
④ If you need to add salt, be sure to wait until the end and do not add salt too early. Adding salt to the stewed meat too early will lock the meat and make it less likely to rot.
Okay, that’s about it. It’s a very simple method. Friends who are interested can try it. I hope everyone can eat healthily. ????????????