Spicy beef tendon
By WillyKuhn
A very practical and delicious salad
Recipe Recommendations
- beef tendon 500 grams
- fennel appropriate amount
- octagonal appropriate amount
- grass fruit appropriate amount
- geranyl appropriate amount
- pepper appropriate amount
- cooking wine appropriate amount
- laojiang appropriate amount
- tea appropriate amount
- minced garlic appropriate amount
- rock sugar appropriate amount
- soy sauce appropriate amount
- chili oil appropriate amount
- soy sauce appropriate amount
- balsamic vinegar appropriate amount
- sesame oil appropriate amount
- salt appropriate amount
- slightly spicy
- halogen
- several hours
- ordinary
Steps for Spicy beef tendon
1
One ox tendon, about a pound
2
Put cold water in the pan, add star anise grass fruit, fennel, pepper and ginger tea, and bring to a boil
3
Put the beef tendon in and bring to a boil over high heat. Leave the lid open. Add the cooking wine, soy sauce, and rock sugar. After boiling, turn to low heat. Cover the lid at this time, cook for one hour and turn off the heat. Cool thoroughly and cook for another hour to cool thoroughly.
4
Cooked chopped peanuts, chopped garlic, chopped coriander
5
Chili oil, soy sauce, balsamic vinegar, sesame oil, salt, stock essence
6
Step 45 and mix with the beef slices.Spicy beef tendon Make Tips
1. Be sure to add the beef only after the water is boiling; the beef will coagulate quickly upon contact with the hot water, sealing in the nutrients.
2. The beef for cold dishes shouldn't be too soft; it is ready when a chopstick can easily pierce it.
3. The alternating hot and cold braising method allows the flavors to penetrate more easily.