Cooking Steps

1. 

   Step1:Prepare seasonings and spices. Don't take pictures one by one.

2. 

   Step2:My favorite bean paste.

3. 

   Step3:Scald the beef in boiling water. Drain it and put it into the prepared pot. Pour in enough water at a time. It's just below the height of the beef tendon. Use chopsticks to poke the beef tendon. Small holes are also easy to taste. Put in all kinds of seasonings and spices prepared in advance. Boil over high heat, then turn to low heat and simmer slowly. I don't know where to make beef without rice wine. Anyway, I won't add any wine.

4. 

   Step4:I brine five Jin at a time. There are six. Boil and simmer for 3040 minutes. That's enough. The beef tendon should not be too rotten. Otherwise, the taste is not Q. the finished product is not beautiful. The smell when cooking. My dog won't leave in the kitchen.

5. 

   Step5:In fact, we should pay attention to cooking, especially the time. The beef tendon cools naturally after turning off the fire. I usually put the soup into a vessel that can stay overnight and soak it for one night to taste the best. The next day, take out the slices and put them on a plate. The decoration of coriander is pretty beautiful. Kwai can be sliced into fridge and packed in cold storage. All kinds of fast food can be served in a hurry. Make a beef noodle soup, fried rice with beef, beef porridge, etc. In a word, it's delicious and easy to use. But basically, my lazy girl has been rubbing two pieces of incense every time.