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How to cook beef tendon in soy sauce

1. Preparation: wash beef tendon meat and cut it into pieces, scald water and fish out. Slice ginger, green onion, green pepper and red pepper. Stir-fry spices and beef: pour oil into the pan, add sliced ginger, green onions, star anise, cinnamon, fragrant leaves, grass fruit and stir-fry until discolored. Add seasoning and beer: add light soy sauce, soy sauce, salt, sugar, cooking wine and stir well, pour in the beer, without beef tendon meat.

2. Authentic practice of beef tendon meat in soy sauce: prepare ingredients: beef tendon meat, spring onions, ginger, garlic, star anise, cinnamon, pepper, cooking wine, light soy sauce, soy sauce, sugar, salt, water. Wash the beef tendon meat and cut it into large pieces, blanch the blood with boiling water. Cool oil in hot pot, add onion, ginger, garlic, star anise, cinnamon and pepper until fragrant. Stir-fry the beef tendon meat until the surface changes color.

3. Cut the beef tendon meat into large pieces and soak it in clean water. Put 4000 grams of water in the pot, put in the beef tendon, gradually heat up and boil, scald thoroughly and fish out. Put the right amount of water in the pot, add all the seasonings and spice bags, bring to the boil and cook for 10 minutes, then put the scalded beef tendons into the pan, use low heat sauce until crisp. Serve.

4. Main ingredients: beef tendon meat (it is recommended to choose the part of the front leg, which tastes better if there are more tendons). Spices: pepper, star anise, cloves, cardamom, fragrant leaves, etc. Sauces: soybean paste, sweet noodle sauce, yellow sauce, light soy sauce, soy sauce, oyster sauce, etc. Others: rock sugar, cooking wine, salt, spring onions, ginger, garlic, Monascus powder, etc. To treat beef, soak the beef tendon meat in clear water to make the blood water. during this period, the water can be changed many times until the meat becomes lighter and the water is clear.

5. first, put the fat beef tendon meat in a basin and soak it in cold water for more than 3 hours, so as to remove the taste and blood from the meat. After soaking in cold water, pour the water, soak the soy sauce into the basin, turn the meat in the basin, so that the meat is stained with soy sauce.

6. Handling beef: the first step with traditional Beef Seasoned with Soy Sauce. Prepare spices: rinse star anise, cinnamon, incense leaves, herbs, cloves, cumin, pepper, dried chili and other spices with clean water, put them in a spice bag and tie the mouth tightly. Wash tangerine peel and set aside. James water: add some water to the pot, add beef tendon meat, add sliced ginger, green onions and cooking wine, bring to the boil, skim off the foam, cook for another 3-5 minutes, remove beef tendon meat and rinse with warm water.

Teach you the practice of stewed beef tendons.

1. Authentic practice of beef tendon meat in soy sauce: prepare ingredients: beef tendon meat, spring onions, ginger, garlic, star anise, cinnamon, pepper, cooking wine, light soy sauce, soy sauce, sugar, salt, water. Wash the beef tendon meat and cut it into large pieces, blanch the blood with boiling water. Cool oil in hot pot, add onion, ginger, garlic, star anise, cinnamon and pepper until fragrant. Stir-fry the beef tendon meat until the surface changes color.

2. Rinse the beef tendon meat with clean water, then cut into 4 pieces. Add the right amount of water to the pan and add the beef tendon meat to the boil for water treatment. After removing the blood, remove the beef tendon meat and rinse it with cold water. Put the processed beef tendon meat into the electric pressure cooker. Prepare garlic, ginger, fragrant leaves, cinnamon, pepper, star anise and rock sugar and put these seasonings into the pot.

3. Main ingredients: 2000 grams of beef tendon meat. Seasoning: 50g rock sugar, 200g light soy sauce, 25g refined salt, 10g cooking wine, 20g spring onions, 15g sliced ginger. One spice bag (containing 10 grams of cinnamon, 5 grams of star anise, 4 herbs, 5 grams of licorice, 10 grams of pepper). Cut the beef tendon meat into large pieces and soak it in clean water. Put 4000 grams of water in the pot, put in the beef tendon, gradually heat up and boil, scald thoroughly and fish out.

4. Main ingredients: beef tendon 1000g, salt, ice sugar 30g, green onion, ginger, garlic, pepper, cinnamon, light soy sauce, soy sauce, oyster sauce, blending oil, licorice, fragrant leaves, Chaotian pepper.

What is the method of making stewed beef tendon?

1. Authentic practice of beef tendon meat in soy sauce: prepare ingredients: beef tendon meat, spring onions, ginger, garlic, star anise, cinnamon, pepper, cooking wine, light soy sauce, soy sauce, sugar, salt, water. Wash the beef tendon meat and cut it into large pieces, blanch the blood with boiling water. Cool oil in hot pot, add onion, ginger, garlic, star anise, cinnamon and pepper until fragrant. Stir-fry the beef tendon meat until the surface changes color.

2. Wash the bovine tendons and cut them into blocks. Add the right amount of water to the pot, add beef tendon pieces, add sliced ginger and cooking wine, boil over high heat and skim off the floating foam, turn to medium heat and simmer for about 30 minutes until the beef tendon is soft. Remove the beef tendon, rinse with cold water and drain. In another pot, add the right amount of soy sauce, light soy sauce, star anise, cinnamon, fragrant leaves and water, bring to a boil, turn to low heat and cook for about 10 minutes, so that the seasoning is fully mixed.

3. Add seasoning and beer: add light soy sauce, soy sauce, salt, sugar and cooking wine, stir well, pour in beer, never pass beef tendon meat. Stew and seasoning: turn to low heat and simmer for about 5 hours until the beef tendon meat is soft and rotten. Finally, add green and red peppers and cook for another 5 minutes. Adjust the amount of salt according to taste. Put the beef tendon meat out of the pan and sprinkle with chopped onions as a garnish.

4. Main ingredients: 2000 grams of beef tendon meat. Seasoning: 50g rock sugar, 200g light soy sauce, 25g refined salt, 10g cooking wine, 20g spring onions, 15g sliced ginger. One spice bag (containing 10 grams of cinnamon, 5 grams of star anise, 4 herbs, 5 grams of licorice, 10 grams of pepper). Cut the beef tendon meat into large pieces and soak it in clean water. Put 4000 grams of water in the pot, put in the beef tendon, gradually heat up and boil, scald thoroughly and fish out.

5. Rinse the beef tendon meat with clean water, then cut into 4 pieces. Add the right amount of water to the pan and add the beef tendon meat to the boil for water treatment. After removing the blood, remove the beef tendon meat and rinse it with cold water. Put the processed beef tendon meat into the electric pressure cooker. Prepare garlic, ginger, fragrant leaves, cinnamon, pepper, star anise and rock sugar and put these seasonings into the pot.