Ingredients
Beef tendon ( 10 pounds ) | Beef tendons ( 5 pounds ) |
Yellow soy sauce (small bowl) ( Half bowl ) | Straw mushroom dark soy sauce (large spoon) ( One full spoonful ) |
Salt (large spoon) ( Half a spoon ) | Sugar (large spoon) ( Half a spoon less ) |
onion, ginger, garlic ( appropriate amount ) | Zanthoxylum bungeanum, aniseed, grass fruits, ( appropriate amount ) |
Bean sprouts, cloves, cinnamon, ( appropriate amount ) | Lao Tang (appropriate amount) |
Beef in sauce, beef tendon in sauce.How to make
1.Fresh beef tendon Meat.
2. Prepare all the seasonings for the beef shank.
3.Use cold water to remove the blood and drain it out.
4.Put the old soup in the pot, add the old soup to the water and put the beef tendon meat.
5. Turn the pot to low heat and count for 1 and a half hours (chopsticks pierce through ) When cooked, turn off the heat and simmer for 5 to 8 hours, remove and control the soup, so that the meat is firm and easy to slice.
6.This is the firm and firm beef tendon that has been cooked in the soup.
7.Using leftover broth to sauce beef tendon.Remove and dry in the same way as the sauced beef tendon.
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Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
