Old Peking Bee
By VicentaLakin
Recipe Recommendations
- beef tendon meat 1 block
- cooking wine appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- sugar appropriate amount
- onion appropriate amount
- soy sauce appropriate amount
- tangerine peel appropriate amount
- doukou appropriate amount
- pepper appropriate amount
- aniseed appropriate amount
- cinnamon appropriate amount
- yellow sauce 1 scoop
- Jiang appropriate amount
Steps for Old Peking Bee
1
Put cool water in the pan, add wine, onions, and beef for cooking. (Don't cover the pan) Note: The water is intended to remove the blood stain from the beef, and to add wine, and onions can better remove the smell of the beef。2
Both sides are out of water, so we can basically remove the haematoma. Get the beef out and wash it with hot water。3
The most critical step is to make halo soup. (b) Stages of production: water is poured into the pot, a proper amount of wine, soy sauce, salt, a small amount of sugar, ginger onions (sharped with a knife and placed in the pan as a whole), spices (skin, bean bean, peppers, large items, cinnamon, etc.) and a suitable amount of old smoke. (Unique secret: last to add mayo to halo)4
Take it out the next day, put it in the freezer, and then cut the blade and load it up. Note: How to eat in a hurry, it needs to be put in the wind and then changed. Not in cold water, cooling fast。