Cooking Steps

1. 

   Step1:Prepare all the ingredients. Remove the fascia and blanch the beef tendon (step 2). Slice ginger, slice scallion, peel off the outer film of garlic, and wash pepper.

2. 

   Step2:First, use the knife to slightly remove the thick fascia on the outer layer of the bovine tendon. The brine is easy to penetrate into the taste. Take another pot of cold water. Put it into the tendon of the cow. Cook over a low heat until the water rolls slightly (when there are small bubbles on the water surface). Remove and rinse with cold water. Set aside. (about 1415 minutes

3. 

   Step3:Hot oil pan (1 tablespoon of oil). Stir fry all [a materials]. Spare. (about 34 minutes

4. 

   Step4:[start marinated beef tendon] take one (inner pot) and put it into beef tendon, a-flavoring material and b-marinated material. Pour in Two point five Rice cup water quantity. Press the switch. Stew for about 60 minutes. When the switch jumps up, unplug the power cord (without heat preservation). Leave it uncovered and simmer for 1 hour with residual heat.

5. 

   Step5:After stewing for 1 hour, lift the lid and poke the thickest part of the tendon with a needle. It's easy to pass through. Then take out the inner pot. Remove the spices and brine package. Cool it at room temperature (about 45 hours). Then move it into the refrigerator and refrigerated room for continuous immersion.

6. 

   Step6:After soaking in cold storage for 1012 hours, take it out and repack it. You can cut it into small pieces and try it first, and then adjust the soaking time according to your taste of saltiness. (personal experience sharing - don't soak for more than 1 day. The beef tendon will be salty) [tips for beautiful slice] after refrigeration, the slice can be complete, beautiful and unbroken. After slicing, pour a tablespoon of warm marinade (can be omitted). Put on the shredded green onion or green onion. Add some hot pepper rings or chili sauce to finish