Braised Beef Tendon in Sauce

Overview

Nutritional analysis of beef tendon: 1. Beef is rich in protein, and its amino acid composition is closer to the needs of the human body than that of pork. It can improve the body's disease resistance. It is especially suitable for people who are growing and developing, undergoing surgery, and recovering from illness in terms of supplementing blood loss and repairing tissues. Eating beef in cold winter can warm the stomach and is a good tonic in this season; 2. Beef has the effects of replenishing Qi, nourishing the spleen and stomach, strengthening muscles and bones, resolving phlegm and wind, quenching thirst and salivation, and is suitable for people with weak Qi, shortness of breath, weak muscles, anemia, chronic illness, and yellowish and dizzy complexion.

Tags

• cold dishes
• home cooking
• common dishes
• meat dishes
• maternity
• dinner with friends
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• lunch
• beef tendon
• chenpi
• chicken essence
• cinnamon
• cooking wine
• dried chili pepper
• ginger
• light soy sauce
• old soy sauce
• star anise
• white cardamom
• white sugar
• zanthoxylum bungeanum
• fragrant leaves
• green onions
• salt

Ingredients

Steps

1. 1 Buy fresh beef tendon, wash it, and remove the fat on the surface with a knife.

   

2. 2 Poke some small holes in the beef tendon, put it into a pot of cold water, and boil to remove blood foam and impurities (you can also cut it into two pieces, I want to keep the beef tendon intact)

   

3. 3 Prepare all the ingredients.

   

4. 4 Pour a small amount of salad oil into the wok, add the marinade and stir-fry until fragrant.

   

5. 5 Pour water into the pot and bring to a boil, add the stir-fried marinade, add the blanched beef shank, pour in a small amount of dark soy sauce (mainly for coloring), an appropriate amount of light soy sauce (can be more, to add flavor), an appropriate amount of cooking wine, white sugar, chicken essence, and a little salt. Cook over medium heat for 45 to 50 minutes (do not exceed 1 hour, otherwise the beef will be too rotten and lose elasticity. Of course, you can also like it softer.)

   

6. 6 After cooking for 45 minutes, do not open the lid and let it cool naturally. This allows the beef tendons to absorb the marinade better.

   

7. 7 After cooling, take out the beef tendon and put it in the food box, and pour in the marinade. Refrigerate it and take it out and slice it at any time after 2 to 3 hours.

   

8. 8 Confucius said: You will never tire of fine food, and you will never tire of fine food. The skill of making sauced meat seems to be in line with the recipe, and it should not be underestimated. Served with onions, coriander, cucumber shreds, mixed with marinade and chili oil, it is a great drink with wine.