Soy sauce beef is loved by everyone. It can be sliced and eaten directly. It can be used as beef noodles, or as a side dish for stir fry. It is excellent for drinking. Sauce beef is not difficult to make. The choice of brine and beef is very important. Let’s talk about the practice.

Ingredients

Half a cow tendon
Appropriate amount of onion and ginger
3 tablespoons sugar
2 tablespoons salt
2 tablespoons raw soy sauce
1 tablespoon soy sauce
1 tablespoon cooking wine
3 octagons
1 cinnamon
1 litre of water
5g grass fruit / Kaempferia / Amomum villosum / vanilla fruit / fennel

Directions

Step 1
Thaw ox tendon in cold water, change cold water twice in the middle, and pour out blood water to reduce impurities and fishy smell.
Step 2
I cut it in half. The tendon at both ends of the tendon is a good thing. Don't lose it. Marinate it with beef. It has a different flavor.
Step 3
Put the ox tendon into the pot, add cold water and green onion and ginger, boil and boil the water. These floating foam on the side of the pot is the impurities and blood with fishy smell, which should be discarded.
Step 4
After blanching, rinse the beef with warm water. Don't use cold water at this time, because the meat swells and shrinks when it is suddenly cold, which is easy to become harder and tastes bad.
Step 5
Put the beef tendon and one more beef tendon into the electric pressure cooker, add all the spices into warm water, pour into the pot, and the water almost covers the surface of the meat. I beat all the spices into powder, which is more convenient and delicious than putting them in a gauze bag. You can also put it into an iron pot or casserole without a pressure cooker and simmer slowly over a low heat, which takes longer.
Step 6
Select the "beef and mutton" and "stew" procedures of the electric pressure cooker to start. It usually takes about an hour. If it is an old-fashioned pressure cooker, it may take less time. Be careful not to stew the meat too soft and rotten. It still tastes delicious with a little muscle. Beef tendon is better to chew, and the more you chew, the more fragrant it is.
Step 7
When finished, pour it into a deep basin from the pressure cooker. At this time, you can see that the meat surface and beef tendon are colored. Continue to soak the meat in the Soup and let it cool.
Step 8
After cooling, you can slice it directly, or soak the cut thick slice in the Soup for two or three minutes before eating.