Spicy Beef Tendon
Overview
Last time, my mother-in-law brought a lot of Pingyao beef. LG said that she used to love it, but this time she felt that the beef was too loose and lacked the flavor of beef. I said that the vacuum-packed beef was naturally not as fresh as the freshly cooked beef. I don’t have much desire for meat in summer. I thought I would go to the supermarket to buy some beef tendon, braise it myself and put it in the refrigerator. Take it out and slice it and mix it when you want to eat.
Tags
Ingredients
Steps
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Cut the fresh beef tendon in half, wash it and blanch it in a pot to remove the foam.
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Put the blanched beef tendons into the pressure cooker, add a few grains of rock sugar, green onions, marinade packets, and salt.
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Pour in dark soy sauce for color, cover and simmer for 20 minutes.
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After the beef tendon is out of the pot, let it cool, slice it, and mix in the prepared minced garlic, marinade, vinegar, sesame oil, pepper oil, and chili oil.
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Finished product picture.
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Spread some cucumber shreds, carrot shreds, and purple cabbage underneath.
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Just 2 packets of marinade.
