How to cook beef tendon with soy sauce

Eating is very important for a person because it directly determines our health. If you are careful enough, you will find that there is always something wrong with people who eat out often. In order to avoid this from happening to you, try to eat at home. Of course, if you find it difficult to cook, why not follow me to learn how to make beef tendon with soy sauce.

1. First, remove the fat and fascia from the beef tendon, wash it clean, and prepare the main ingredients. A little bit of green onion, ginger and garlic, all the ingredients for the stew (where can I get the complete seasoning list) and a portion of secret stew sauce.

2. Put the pot into cold water, add the beef tendon after the water boils and blanch until the blood is removed, rinse it clean and set aside.

3. Heat a little oil in the pot, add soybean paste, scallion and ginger, stir-fry until fragrant, then add about 1000CC and bring to a boil.

4. Then, pour all the ingredients and the blanched beef tendon into a pressure cooker (a casserole is better if time permits), add two tablespoons of cooking wine and one tablespoon of salt. The seasoning must be enough, otherwise the taste will be too light and not fragrant. Those who like light taste can braise it less and add sauce when eating.

5. The beef tendon will be ready in a pressure cooker for about an hour or in a casserole for two hours. The braised soup can be placed in a fresh-keeping box and placed in the refrigerator, and then used as the old braised soup next time. The aniseed only simply brings out its flavor, and the flavor of the aniseed will be fully released next time you use it!

6. Remove from the pan and let cool.

7. When eating, just slice and place on a plate.

8. If you want a stronger sauce, you can soak the beef tendon in the marinade overnight, take it out and let it cool before eating. It will be more delicious. Be sure to cut it after it cools down thoroughly, otherwise the cut surface will not be smooth and not beautiful enough.

Today’s introduction to the sauce-flavored beef tendon ends here. Have you learned it? In fact, the method is simple, you might as well try it yourself.