Stewed beef tendon recipe-Chinese Food-best chinese food recipes-cooking food

Step3:Add all the ingredients except sugar and vegetable oil to the pot. If you don't want the soup to be turbid, put all the small condiments in the condiment bag and then add them to the pot.

Step4:Stir fry the sugar color. Prepare a bowl of hot water in advance and put it beside the pot for standby. Open fire and dry the pan. Add vegetable oil and sugar. Turn on a small and medium fire, shake the pan from time to time, and make the sugar evenly turn to open. Pay attention to the observation after all turn into water. Soon the sugar water turns dark brown, and there are many big bubbles on the surface. Turn off the fire immediately, hold the pot cover with your left hand, pour hot water into China with your right hand, and cover the pot cover with your left hand to prevent splashing. Stir fry well with sugar, dip it with chopsticks and taste it. If it's not sweet or bitter, it's qualified. If it's a little bitter, it can also be used. If it's full of bitter, it can't be used. Just pour it out and don't lose everything.

Step5:Pour the fried sugar into the pressure cooker.

Step6:Pressurize the cover of the pressure cooker for 40 minutes. Don't take out the beef after it is pressed, soak it in the original soup for 4-6 hours.

Step7:Boil the beef pot again and remove the tendon. I can't bear to eat it immediately, but I can't cut the beautiful slice at this time.

Step8:Refrigerate for more than 6 hours to make the tendon dry and stiff, and slice it to the table. It's my family's way to eat with garlic sauce.

Cooking tips:1. It's better to choose the tendon with more tendons. The price is a little expensive, the taste and the selling style are all top grade. 2. No pressure cooker can be used to simmer for 2.5-3 hours until the beef is soft and rotten, and the brine products are exquisite. After the finished product, the meat is soft and rotten, but the shape remains intact. 3. The most important thing is to stir fry the sugar color. The finished product with the added sugar color and the soy sauce are more red, bright and attractive. First of all, safety first, when heating the water, remember to hold the cover of the pot to cover it. Cover the pot immediately after pouring the water. Next is the fire control. It's very important to turn on the sugar for a few seconds. Turn off the fire and add water earlier. The color is not sweet enough. It's bitter later. Just practice a few more times. 4. This recipe is large and can be increased or decreased by parents. However, if the meat is halved and the seasoning is reduced by 1 / 3, it is almost the same. The seasoning depends on the total amount of meat and soup. There are skills in making delicious dishes.