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Ingredients: 350g Australian beef tendon, 2 bean tendons, 1 tablespoon bean paste, 1 green onion, 1 whole garlic, 2 pieces ginger, 1 star anise, 1 cinnamon Small pieces, 1 pinch of Sichuan peppercorns, appropriate amount of light soy sauce, appropriate amount of braised soy sauce, appropriate amount of cooking wine. -
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Wash and cut beef tendon into small pieces and rinse in cold water for 30 minutes. -
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Soak the bean gluten in advance and then cut it into small pieces. -
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Peel the garlic, smash the ginger, and cut the green onion into sections and set aside. -
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Pour out the blood from the soaked beef and rinse it twice, put it in the pot, add cold water, then add half of the cooking wine and half of the ginger. -
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After boiling over high heat, use a spoon to remove the blood and skim off the foam. -
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Skim until no more blood foam floats, remove the beef and dry it out. -
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Pour oil into the pot and heat it up. -
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Add beef and stir-fry. -
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Add the ginger, onion, garlic and spices and stir-fry for 2 minutes. -
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Add light soy sauce, braised soy sauce and bean paste and stir-fry together. -
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Pour the remaining cooking wine in portions along the edge of the pot and stir-fry until the cooking wine is dry. -
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Add the bean tendons and stir-fry together. -
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Pour in broth. -
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Bring to a boil over high heat, then cover and simmer over low heat for about 1 hour. -
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The beef is tender and the soup is thick, turn off the heat. -
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Pour out and enjoy while hot.
Tips
Seasonings can be increased or decreased according to your own taste.
If there is no soybean gluten, you can omit it, or add potatoes and other ingredients.
The stewing time needs to be adjusted according to the size of the beef.