Chinese Food
Beef tendon with sauce
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Yesterday I went out to work and passed by Fang Shang . I'm talking about our Xi'an Hui people's Square. I wanted to buy some sauce beef to eat at home. It was all tourists in the line. I decided not to join the party. By the way, I bought two beef tendons and made them by myself. But the sauce beef is different from east to west and north to south. I can't guarantee how much better my method is. But the finished product won't disappoint you. Maybe it's a good choice for you on Chinese New Year's day. If you don't dislike pofang.
Cooking ingredients
Cooking Steps
Step1:Finished product drawin
Step2:Finished product drawin
Step3:Get the tendon ready
Step4:Stir fry two tablespoons of coarse salt, one tablespoon of prickly ash, one tablespoon of fennel and a few pieces of ginger over low heat until the color changes and you can smell the fragrance and cool it
Step5:Put the tendon into a large basin and add the seasoning of stir fry. Touch it evenly by hand for at least five hours or marinate it overnight
Step6:Take it out the next day and wash it with clear water (if you want to save time when stewing beef, you can cut it into smaller pieces). Prepare all the seasonings and put them into the frying pan
Step7:Stir fry the seasoning on a low heat until the surface is yellowish and fragrant. Put it into the seasoning bag (if there's old soup, it can be omitted. Directly put the dry seasoning into the bag and the old soup together into the clear water and add some sauce to boil it)
Step8:In the frying pan, put in the beef tendon. Pour in the water before the meat noodle. Put in the seasoning bag and scallion and ginger. Also put in a little cooking wine. Boil it over high heat and skim off the froth
Step9:Because the beef tendon has been marinated. Add a little salt, and pour in the soy sauce, soy sauce and oyster sauce
Step10:Pour in soya bean paste and sweet pasta sauce. Finally put in a piece of ice sugar, cover the pot and simmer for an hour. Turn off the heat
Step11:At the end of an hour, don't open the lid of the pot and let it cool naturally
Step12:Then turn over the cover of the pot and turn the meat over. Taste the saltiness and decide whether to add salt. At the same time, observe the color of the soup and see if you need to add some sauce
Step13:If the taste and color are suitable, cover the pot and boil it over high heat. Turn to low heat and simmer for 40 minutes to an hour. Turn off the heat and simmer until it is cool
Step14:Open the lid of the pot and use chopsticks to prick it. It's easy to prick it through. If it's not cooked, stew it for a while. In this way, stew it with cooking to make the meat taste better.
Step15:After the stew is thoroughly cooled, put it into the refrigerator and refrigerate overnight to drain the water (I put it on the windowsill for a night in this winter). Put the brine soup into the refrigerator and freeze or refrigerate it to preserve the old soup
Cooking tips:1) here I will focus on the old marinade; in fact, it is the soup left by each time of marinated meat. The next time the marinated meat is recycled. The sauce beef we bought in Huimin street of Xi'an is delicious. It's all made of the old family marinade. So I put the marinated meat soup in the refrigerator and refrigerate it. It can also be frozen if it is not used for a long time. The next time I stew beef, it will be the old marinade. If the amount of marinade is too large, I can boil it in a medium heat and collect the juice to condense it and then preserve it. 2) The above is for those who don't have old soup. Of course, they don't need to fry seasoning every time if they leave this soup as old soup. 3) This old soup is good for cooking.
