Cooking Steps

1. 

   Step1:Two pieces of fresh and good beef tendon from the market. They also have a lot of beef tendon.

2. 

   Step2:Prepare spices - cinnamon, star anise, galangal, Chennai, fennel, licorice, mast, cardamom, tangerine peel, grass fruit, clove, Xiangye. Today, I cook this pot of beef with about 80 grams of spices. It doesn't matter if you have a few flavors of spices. But important anise, cinnamon and so on must be needed. Now the supermarket has a bag of stewed vegetables and spices. One bag is just enough for one time. The spices are all well matched. Don't worry about it any more.

3. 

   Step3:The old ginger is broken. The green onions are rolled into a green onion Festival.

4. 

   Step4:Add water to the stew. Put all kinds of spices, dried peppers, prickly peppers, cracked ginger, spring onions, some ice sugar and some cooking wine into the cold water. Add enough salt to make the beef taste good. Boil in water. Then add in the washed beef tendon. When the fire boils again, remove the foam from the soup with a filter spoon.

5. 

   Step5:Turn to medium heat. Cover and simmer for about 1.5 hours. Simmer for another 20 minutes. The meat is soft. Turn off the heat. Note that the meat should not be cooked too long. Otherwise, it will be too soft and rotten. The beef will lose its chewiness. The taste is not so good. In fact, I don't want to leave the kitchen in the process of stewing. The room is filled with a strong smell of brine. It's nostalgic.

6. 

   Step6:When the beef is well marinated, don't rush to get it out. Let it soak in the slowly cool brine for several hours. Let it fully taste. I'm from 10 a.m. to 5 p.m. today. It's more than six hours. If you have time, you can stay longer. Do it the night before. Soak it until the next morning. No delay at all. Heat the brine before eating. Then pull out the tendon. Beautiful color.

7. 

   Step7:Slice after cooling slightly. The tendinous meat is soaked in brine for a long time. The color of each piece is just right. It doesn't need any pigment additives. It's safe and comfortable to eat. Look at the tendon inside again. It's crystal clear. It gives people a strong appetite visually.

8. 

   Step8:In our hometown of Sichuan, when we eat bittern beef, we must match it with spicy dish. This dish is made of chili powder, pepper powder and chicken essence.

9. 

   Step9:Take a piece of beef with moderate hardness and strong five flavor. Dip it in a bit of spicy dry material. It's delicious. It's a plate of Bashi.