Electric saucepan version of five-spice beef tendon

Ox tendons, which are the tendons on the body of cattle, are full of tenacity. That's the ligament of a cow. This is a good DD, but the cow also has another characteristic, that is, it recognizes principles and does not understand flexibility. Therefore, beef tendons means that they are too good at recognizing the truth. You are such a strong person. Of course, people who have too much beef tendon will also have a flexible day. As long as they think it through, no matter how good the beef tendon is, it will be stewed for a while. As long as the heat is enough.
Yesterday, I took an electric saucepan and simmered it on high heat, then turned to low heat for six hours. After I got up in the morning and went to the kitchen to smell it. It was so fragrant that it really penetrated my internal organs. Hehe, I just wanted to grab a piece and taste it for a while. The hateful thing was that my teeth had not been brushed yet, and the beef tendons had not been cut into pieces. hehehe
The effect of beef tendons is still very good. I heard from my aunt that beef tendons can nourish the liver and strengthen the muscles, expel wind and heat, and make diuretic. Injury of the main tendons; fatigue of wind-heat; abdominal distension; difficulty in urine. Let's not miss such a good DD. Let's follow Niu Ma to make a pot of stewing and let's strengthen our muscles first.

Recipe Recommendations

beef tendon 1000 grams
Jiang appropriate amount
octagonal appropriate amount
geranyl appropriate amount
pepper appropriate amount
soy sauce appropriate amount
cooking wine appropriate amount
fine salt appropriate amount

spiced
stewed
several hours
simple

Steps for Electric saucepan version of five-spice beef tendon

Prepare spices, beef tendons, garlic, and ginger.

Add water in the soup pot and cook until slightly hot, add beef tendons and wash twice.

Add spices, soy sauce, cooking wine, garlic ginger and appropriate amount of water to an electric saucepan.

Put the blanched and washed beef tendons into a stew pot, and fill the beef tendons with the soup.

After simmer over high heat, turn to low heat and simmer for about six hours.

Clip it out, let it cool, and slice it.

Filter the stewed soup to remove residue, cool and refrigerate for next use. You can also use it to cook noodles or scalm vegetables. It is also good as a hot pot base.