Chinese Food
Braised beef tendon
(110263 views)
In fact, I started to study how to make this tendon last year. When I first made it, it was super successful. I was moved by myself [ha ha. Allow me to narcissize] if I don't do it for a long time, I'm afraid I have to forget how to do it. It's better to record the notes. Interesting friends can see the tips. There's my detailed introduction.
Cooking ingredients
Cooking Steps
Step1:Prepare brin
Step2:The beef tendon is slightly changed and blanched for use. A little cooking wine can be added to the water
Step3:Blanch the beef and put it into the pot with all the other ingredients. Add a little salt. Add boiling water to completely submerge the meat. Heat for 20 minutes. Low heat for about 1 hour.
Cooking tips:Let's write down my whole process in detail - main material - beef tendon 1 (less than 3 jin). Beef socket bone 1 (I don't know how much) spice 1. I bought the ready-made brine bag from the supermarket. I don't remember any brand. Any Wang Shouyi or thirteen incense can do it. What we need to note is to see the instructions. How much meat can be marinated in each bag. Never more. It will grab the taste. 2. Personally, I don't like the strong flavor of the fragrant leaves. So I put one. And I boiled it for about ten minutes and then fished out the fragrant leaves. 3. We also need to prepare 34 dried shallots, a piece of fresh ginger (about 4cm in diameter) and 34 small dried peppers (I don't like spicy omitting), 3 / 4 cubes of ice sugar, 10ml of white wine, and a proper amount of old soy sauce (looking at the color by myself. I've used about 30lm in this pot. Don't forget to play with a proper amount of salt). Key - prepare a two / three thumb sized old orange peel. Step-1
