Health effects
Star anise: regulates qi, relieves pain, dispels cold
Cinnamon: warms the body
Zanthoxylum bungeanum: dehumidifies
Ingredients
Beef tendon ( 4 pounds ) | Octagonal ( 2 pcs ) |
Stewed meat ingredients ( a small bag ) | Nutmeg ( 1 ) |
Grass fruit ( 2 pcs ) | Rock sugar ( 4 pieces ) |
Dried chili pepper ( a handful ) | Garlic ( 4 capsules ) |
Ginger ( 4 large pieces ) | Onions ( 5 roots ) |
Cooking wine ( appropriate amount ) | Salt (appropriate amount) |
Cinnamon ( 2 chunks ) | Zanthoxylum bungeanum ( Adequate amount ) |
White button ( 8 grains ) | Geranium leaves ( 4 pieces ) |
Light soy sauce ( appropriate amount ) | Dark soy sauce ( Moderate amount ) |
| Oil ( appropriate amount ) |
How to make soy-flavored beef
1. Cut the beef tendons into large pieces and wash them
2. Boil water, blanch the beef tendons Bleed the water until clean
3. Combine onion, ginger, garlic, star anise, cinnamon, and nutmeg.Sauté the Sichuan peppercorns in hot oil until fragrant, add rock sugar and stir-fry until fragrant.Add dark soy sauce, light soy sauce cooking wine and other auxiliary ingredients, and add an appropriate amount of boiling water.
4.Bring the beef tendon to a boil over high heat and pack the stew ingredients in small packets
5. Simmer over low heat for 30 minutes.Check the water level to prevent it from drying out.Add boiling water and simmer for 3 hours
6. Stew well After removing the beef tendon, pack it up and let it cool.It is best to soak it in the soup for more than four hours, or you can put it in the refrigerator overnight to absorb the flavor
7.When eating, cut the beef into thin slices horizontally along the texture, pour some juice on it and then eat
Tips
Prevent the water in the pot from drying out.Don’t stew it too much.It will fall apart when sliced.The soup can be Make it salty enough so that the beef will taste
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