Health effects
Star anise: regulates qi, relieves pain, and dissipates cold
Cinnamon: dissipates blood stasis and reduces swelling
Zanthoxylum bungeanum: dehumidifies
Ingredients
Beef tendon ( 500g ) | Salt ( appropriate amount ) |
Green onion ( Half root ) | Ginger ( 1 small block ) |
Octagonal ( a little ) | Cinnamon ( a little ) |
Cooking wine ( a little ) | Panthoxylum bungeanum (a little) |
Tangerine peel ( A little ) | Fragrant leaves ( A little ) |
Dried red chili pepper ( half ) | Dark soy sauce ( Moderate amount ) |
How to make soy beef
1.Choose beef thigh tendon meat.
2.Cut 5 cm long segments.
3. Blanch in cold water to remove the blood foam.
4. Prepare the seasoning while blanching.
5.After blanching, wash and drain.
6.Put in the electric pressure cooker, add seasoning, a little cooking wine, appropriate amount of salt, select the bean/tendon button , press for 30 minutes.
7. Press and let it sit for one night to absorb the flavor, then put it into a wok and add dark soy sauce to adjust the color.The fire collects the soup.
8. Refrigerate, slice into plates, and serve with garlic sauce.
9. Finished product picture.
Tips
The pressed beef will taste better if left overnight.It will be easier to slice after being refrigerated.When slicing, cut against the grain of the beef.
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