Braised beef tendon
The beef tendon has the most activity, so it tastes good and chewy. The meat is compact, but it also has many tendons. As long as you put them into a pressure cooker and stew them, you can easily solve the problem of too many tendons. At this time, the beef tendon is the best part to eat. After the brine is cooled, slice it, and add your favorite seasoning. If you like the original flavor, it is also very delicious. At this time, a cup of wine, Two slices of beef, happy, happy~~1. use pressure cooker to save time and effort.2. don't pour out the marinated beef this time. It will be more delicious to use it for marinated meat next time. It is the legendary old marinated beef.3. the slices must be kept cool before cutting. When they are hot, the meat is easy to break.
Step 1 . Wash the beef tendon thoroughly and soak it for 1 hour if possible to remove any blood from the beef.
Step 2 . Pour the brine into the pot and add a small amount of water. If there is no brine soup, just add water directly.
Step 3 . Add beef tendon meat.
Step 4 . Add scallions, ginger, garlic, and dried chili peppers.
Step 5 . Put the spice pack in as well. (Spice packets are sold in supermarkets)
Step 6 . Add an appropriate amount of salt.
Step 7 . A small piece of rock sugar.
Step 8 . Moderate amount of light and dark soy sauce.
Step 9 . Close the lid, open the fire, and when the pot is heated, press on the pressure lever to start timing. Generally, this amount is sufficient within 25-30 minutes.
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