Chinese Food

Cooking Steps

1. 

   Step1:Hot water washing of beef tendo

2. 

   Step2:It's about this big. It's proved that it's good to cut the small brine. It's not tasty. Let them boil in hot water for 15 minutes

3. 

   Step3:Put it in the tap and use cold water to cool the beef quickly. Cool it thoroughly and soak it in cold water for 10 minutes... This process is to make the meat tight. It is indispensable

4. 

   Step4:The sauce beef tendon is mainly made of the next decoction. The water is added with the new seasoning. The bittern left behind is the essence. Above is the frozen stock. Heat it with water and then

5. 

   Step5:The amount of ingredients is as shown in the figure. Please multiply the initial brine by two. The brine bag is Wang Shouyi

6. 

   Step6:Cloves can be put at wil

7. 

   Step7:Take a picture of the five joss sticks..

8. 

   Step8:For the first time, the marinated soup will be heavier. This time, as a seasoning, it will be enough

9. 

   Step9:It's suggested that you don't use old style soy sauce. Just add more raw soy sauce. Besides, it's a little sweet. You don't need sugar if you save it

10. 

    Step10:When the bottom of the soup is boiled, add all the beef and flour. About submerge to the water level of the beef. Fire 10 minutes to medium and small fire 40 minute

11. 

    Step11:50 minutes later. The color is on. The soup is half empty..

12. 

    Step12:Take it out and let it cool for more than 4 hours. (if you do more, you can directly cool it here and refrigerate it.) I usually air dry it to the next morning. The more dry it is, the better. Before eating, add the meat to the hot marinade and cook it for two times (if the marinade is reduced, add a little water properly) over low heat for another 30 minute

13. 

    Step13:Take it out and see that the color is darker than that of the first brine. Let it cool fully again. Slice it after 5 hour

14. 

    Step14:A good tendon texture should look like this..

15. 

    Step15:Sprinkle hot sesame seeds and a little cumin powder on the tabl

16. 

    Step16:Sprinkle Wang Shouyi's spicy and delicious cumin powder. It's not bad either