Cooking Steps

1. 

   Step1:Jinqian Zhan, also known as Jinqian tendon and Jinqian meat, is located at the back of the gluteal bone. It is mainly composed of gluteal biceps and other muscles. Jinqian's flesh fiber is relatively thick. There are a lot of fasciae between the muscles. The surface is covered by fasciae. There are only two pieces of money on a cow, so the price is more expensive than the ordinary beef tendon. This kind of meat should be ordered with the vegetable market.

2. 

   Step2:First use a knife to cut it in half. Boil it in cold water for 5 minutes, then take it out and wash it under the tap. Then put all the seasonings in the big pot together with qianjinzhan. Add some water. The surface of the meat can be covered. The stewing time of the casserole and the cast iron pot is 45 minutes after the big fire. Ordinary stainless steel pot extended to 70 minutes.

3. 

   Step3:After stewing, cover and soak for more than 6 hours. Let it fully absorb the soup.

4. 

   Step4:After the sauce soup is fished out, drain the soup and cover with plastic film. Refrigerate for more than 6 hours.

5. 

   Step5:If you want to eat it right away, cut a piece of beef and thicken it. It's delicious to pour the original juice on it. The density just stewed is not so big, so it can't be sliced. It can only be thicker.

6. 

   Step6:This is the beef that was cut overnight in the refrigerator. It's really different to dip it in the seasoning. The seasoning is chili oil + soy sauce, vinegar, raw garlic and coriander. Please finish the beef tendon in 3 days. It will not smell good after a long time.