Sauce-flavored Beef Tendon

Overview

Yesterday I went out to do errands and passed by Fangshang! I’m talking about the square in our Xi’an Huimin Square. I wanted to buy some soy beef to eat at home, but seeing that all the people queuing up to buy soy beef were foreign tourists, I decided not to join in the fun and bought two pieces of beef shank and cooked it myself! However, the methods of making soy sauce beef differ from east to west, north to south, and I can’t guarantee how superior my method is, but the finished product won’t disappoint you, if you don’t mind reading the recipe!

Tags

• home cooking
• private kitchen
• old man
• lunch
• dinner
• angelica dahurica
• beef tendon
• cao guo
• cinnamon
• clear water
• coarse salt
• fragrant noodle sauce
• ginger
• green onions
• light soy sauce
• nutmeg
• old soy sauce
• oyster sauce
• rock sugar
• soybean paste
• star anise
• cumin
• fragrant leaves
• ginger slices
• peppercorns
• salt

Ingredients

Steps

1. 1 Finished product pictures

   

2. 2 Finished product pictures

   

3. 3 Prepare beef tendons;

   

4. 4 Pour two tablespoons of coarse salt, one tablespoon of peppercorns, one tablespoon of cumin and a few slices of ginger into the wok and slowly stir-fry over low heat until the color changes and the aroma can be smelled;

   

5. 5 Put the beef tendons into a large basin, add sauteed seasonings, press evenly with your hands and marinate for more than five hours or overnight;

   

6. 6 Take it out and wash it with clean water the next day (if you want to save time when stewing beef, you can cut it into slightly smaller pieces), prepare all the seasonings and put them into the wok;

   

7. 7 Fry the seasonings over low heat until the surface is slightly yellow and fragrant, then put them into a seasoning bag (if you often braise beef and have old soup, you can skip this step, just put these dry seasonings into the bag and the old soup, put them into clean water and add an appropriate amount of sauce to cook);

   

8. 8 Put the beef tendons in the wok, pour water to cover the meat noodles, add the seasoning bag, green onions and ginger slices, you can also add a little cooking wine, bring to a boil over high heat and skim off the foam;

   

9. 9 Because the beef tendon has been marinated, add a little salt, pour in light soy sauce, dark soy sauce and oyster sauce;

   

10. 10 Pour in soybean paste and sweet noodle sauce, finally add a piece of rock sugar, cover the pot and simmer over low heat for one hour, turn off the heat;

    

11. 11 After an hour, do not open the lid and let it cool naturally;

    

12. 12 Then open the lid of the pot and turn the meat over, taste the saltiness to determine whether you need to add salt, and also observe the color of the soup to see if you need to add some sauce;

    

13. 13 If the taste and color are right, cover the pot and bring to a boil over high heat, then turn to low heat and simmer for forty to an hour, then turn off the heat and simmer until cool;

    

14. 14 Open the lid of the pot and pierce it with chopsticks. If it can be pierced easily, it means it is cooked. If it is undercooked, simmer for a while. This method of continuous cooking and stewing is to make the meat taste better!

    

15. 15 Let the stew pot cool completely and put it in the refrigerator overnight. Remove and drain the water (I left it on the windowsill to marinate overnight in this winter). Put the stewed soup in the refrigerator or refrigerate it to make old soup for storage;

    

16. 16 Finished product pictures

    

17. 17 LOVEwhowho