Five-Spice Braised Beef Tendon

Overview

The tempting five-spice braised beef tendon. Do you want to make an appointment?

Buy a piece of beef tendon, soak it in cold water, change the water twice in the process, wash it and set aside.
Cut beef tendon into small pieces and set aside.
Put the beef tendon cut into small pieces into the pot and pour water, skim off the floating residue, and wait until the floating residue no longer appears.
While the beef tendon is boiling, prepare the seasoning.
Put the water-drained beef shank into a casserole, wrap all the seasonings into seasoning packets and put them into the pot, bring to a boil over high heat, then reduce to a simmer and simmer slowly for 40 minutes.
Remove the cooked beef shank and put it in a frying spoon. Keep the soup for stir-frying or making braised beef noodles.
Add the fried sugar color to the pot. Based on the experience of braised sausage last time, I added it bit by bit this time!
Pour the soup over the beef tendons repeatedly and cook until the soup is almost dry.
Serve the colored beef tendon on a plate!