Cold Beef Tendon
Overview
My husband is very thin but loves to eat beef. I change the method every week and cook beef for her. He ate this in a small shop and he said it was delicious. When I came back, I recalled the taste and made it myself. He said it was no different from the one in the restaurant.
Tags
- cold dishes
- home cooking
- lunch
- dinner
- aniseed
- beef tendon
- clear
- cooking wine
- dark soy sauce
- dried chili pepper
- ginger
- ginger powder
- green onions
- msg
- millet chili
- minced coriander
- oil
- old marinated buns
- peppercorns
- rock sugar
- thin chili noodles
- white sugar
- white vinegar
- crushed peanuts
- garlic
- minced garlic
- minced green onion
- salt
Ingredients
Steps
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Choose beef tendons with tendons for a good taste. Soak in cold water for more than 3 hours to remove blood and fishy smell.
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Remove the fascia outside the beef to make it easier to cook.
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When blanching, be sure to put the pot under cold water, otherwise the meat will not be chewable.
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Prepare braised pork seasoning. One green onion, 5 thick slices of ginger, 10 dried chili peppers (according to personal taste), a little peppercorns, and steamed buns with old stewed ingredients.
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After the beef is blanched and the meat becomes firm, take it out.
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Put 4 and 5 into the electric pressure cooker, add dark soy sauce and cooking wine. The important step is to add hot water to cover the beef. Remember it must be hot water, otherwise the meat will still be cooked. Add a little salt and MSG.
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Put it into the pressure cooker, mine is Midea. I choose the standard stew meat taste and deflate it after about 30 minutes.
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Let cool, slice and plate. If you are not in a hurry to eat, you can wrap it tightly in plastic wrap and refrigerate it overnight before eating. The cuts are thin and the meat does not fall apart. My family is in a hurry to eat. So I cut it before it cooled down. It was too hot to cut and the cut was thick.
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Use the stewing time to prepare the ingredients. Fry the peanuts in cold oil in a pan until they crackle, then remove from the heat and allow the remaining heat to cook.
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MSG, washed chili noodles and peppercorns are placed in a bowl and set aside.
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Pour hot oil into 10.
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Cool the peanuts, peel them and crush them.
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The finer the better, it’s best to use a grinder if you have one at home. Use more peanuts to make them taste better.
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Minced garlic, minced ginger, minced green onion, millet chili, chopped peanuts, minced coriander, set aside. Slightly too much garlic.
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Stir 14 and 11 together, add a little white vinegar, 4 tablespoons of sugar, a small amount of salt, and stir evenly.
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Pour 15 on top of the cut beef, sprinkle with a little chopped coriander, and that's it.
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After mixing it well, the one who grabbed the photo was almost eaten.
