sauce beef

1

Cut into 4 large pieces for 1 pound of beef tendons. Soak in clear water for two to three hours, and change the water once in between. Wash before putting into the pan. If there is no time to soak, it is best to blanch the water.

2

Prepare the spice bags and put whatever you have at home: cinnamon, pepper, aniseed, cumin, and fragrant leaves. Add 2 pieces of rock sugar. Spices can also be ground and put directly into the soup.

3

Add soybeans that have been soaked for a long time and a spoonful of soy sauce.

4

Put all the ingredients into the pan and add water to cover most of the meat. Add 4 grams of salt. Electric pressure cooker uses bean/tendon stalls.

5

Leave it for an hour or two after heating before opening the lid. After cooling, you can place the beef in the soup and refrigerate it overnight to further taste. If you can't finish it in two or three days, you can freeze it with the soup.

6

Slice slices when eating. If you feel light, you can dip it in soy sauce and garlic juice and eat it.

Stewed broth and soybeans can be stewed together with other vegetables. I personally like to add tomatoes. It's also good for making beef noodle soup.

Things not related to cooking: A set of data I recently saw has to mention that the amount of grain needed to produce 1 kilogram of meat is 2 kilograms of chicken, 4 kilograms of pork, and 7 kilograms of beef. At the same time, the impact of methane gas produced during cattle growth on the greenhouse effect cannot be ignored. Therefore, controlling beef consumption and replacing beef with other meats is also an environmentally friendly behavior.