Cooking Steps

1. 

   Step1:Clean the fresh beef tendon. Soak in water for 2 hours to remove blood. Change the water in the middle.

2. 

   Step2:During this period, cut the green onion, ginger slices, hot pepper circles, and break the grass and fruit. Clean other materials for standby.

3. 

   Step3:Pour the raw, old, and other spices into a slightly larger bowl.

4. 

   Step4:Wash your hands and massage them for a few minutes. Or wear gloves to make the tendon taste better.

5. 

   Step5:Cover with plastic wrap and refrigerate overnight.

6. 

   Step6:Take out the pickled beef tendon. Pour all the materials into the casserole.

7. 

   Step7:Add water. The water should be no more than the surface of the tendon.

8. 

   Step8:Add cooking wine. Cooking wine can also be added at the beginning of curing.

9. 

   Step9:Cover the pot. The fire is over.

10. 

    Step10:Skim off the froth on the surface. Cover the pot and turn to low heat.

11. 

    Step11:It's about 50 minutes. The specific time should be adjusted according to the size of the beef tendon. Just use chopsticks to insert it and turn off the fire. Don't take it out in a hurry after turning off the fire. Let the beef tendon soak in the sauce for more than 2 hours. It's more tasty and full-bodied.

12. 

    Step12:Cool the beef with sauce and wrap it with plastic wrap. Refrigerate for 2 hours and slice.

13. 

    Step13:Nourish the spleen and stomach. Quickly make the sauce beef with strong sauce flavor. It's a very delicious meal, wine and vegetable.