Beef in red wine sauce
Ingredients: soy sauce,salt,red wine,wolfberry,beef tendon,ginger slices,onion,cinnamon,pepper,aniseed,qingshui,geranyl,soft white sugar
Recipe Recommendations
- beef tendon art. 1
- red wine 100 grams
- soy sauce 50 grams
- salt appropriate amount
- soft white sugar appropriate amount
- onion appropriate amount
- ginger slices appropriate amount
- pepper appropriate amount
- aniseed appropriate amount
- cinnamon appropriate amount
- geranyl appropriate amount
- wolfberry appropriate amount
- qingshui appropriate amount
Steps for Beef in red wine sauce
1
Wash the beef tendons, cut them into sections, soak them in cold water for several hours, soak them in blood, and change the water several times in between (I soaked all night).
2
Prepare the seasoning.
3
Pour the seasoning into a large container, stir well, add the beef tendon and marinate for several hours to allow the seasoning to taste.
4
Put the marinated beef tendons into a pressure cooker, add appropriate amount of water to 3/4 of the beef. Cover, bring to a boil over high heat, and turn to medium heat and hold the pressure for 30 minutes.
5
After the pressurizing valve is lowered, open the lid and use chopsticks or a sharp object to poke some eyes on the beef for flavor. Put the sauce into a container. Filter the soup and pour it into the container. Seal it well, let it cool, place it in the refrigerator and refrigerate overnight. Serve.
6
Add some water to the sauce beef soup to boil the noodles, add a small piece of sauce beef to make delicious beef noodles.