Chinese Food
Stewed beef tendon
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A Chaozhou friend's favorite work (not a chef) who devoted himself to eating asked him for a sauce recipe today. He tried to marinate two Jin of meat himself. It tasted good enough to burst. As for spices, you can add or subtract them as you like. In my own words, the simpler the better. Simple spices and simple ingredients make the most original delicacy
Cooking ingredients
Cooking Steps
Step1:Whole beef tendon in cold wate
Step2:Put the marinade bag into the pot, add soy sauce and salt to boil. Put the boiled meat into the pot and marinate for 20 minutes. Turn the pot to a low heat and then marinate for 40 minutes (if you like to eat it, you can cook it for a long time). Turn off the heat, open the lid and let it stand until the next day, take out the slices and put them on the plate (put them on the next day for better flavor
Step3:Open the lid and put it on the next day (if you want Sichuan style cold mix, put it in the refrigerator for freezing. Chaozhou's bitterness will be cut and eaten directly
Step4:In this way, if you cut the whole piece, each piece of meat has a palm. Eat meat and drink in a big bowl? Ha ha ha h
Step5:Slice loadin
Cooking tips:There are skills in making delicious dishes.
