Beef in Water Margin sauce
Step 1 . Thaw the beef tendon naturally, wash it and blanch it in cold water.
Step 2 . Take out the beef tendon, put it into the pressure cooker, and add pepper, clove, cumin, tea, fragrant leaves, cinnamon, star anise, white Kou, grass fruit, Amomum villosum, ginger, Angelica dahurica, ginger slices, scallion and rock sugar.
Step 3 . Then add rice wine, soy sauce and raw soy sauce.
Step 4 . Pour in enough water and select the bean / tendon key.
Step 5 . After making it, soak it in the brine Soup for 2 hours, take it out and put it into the fresh-keeping film, tie it tightly, refrigerate it in the refrigerator overnight, and then slice it and dip it.
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