White-cut beef tendon is a type of beef that is prized for its tender meat and unique taste. Here's a closer look at how to cut beef shank so you can easily enjoy this delicious dish at home.
1. Prepare the ingredients.
1.Beef shank: 500 grams.
2.Ginger: To taste.
3.Green onions: to taste.
4.Cooking wine: to taste.
5.Light soy sauce: to taste.
6.Dark soy sauce: To taste.
7.Salt: to taste.
8.Sugar: To taste.
9.Star anise: 2 pieces.
10.Cinnammon: to taste.
11.Bay leaves: 2 pieces.
12.Dried chilies: 2 pcs.
13.Water: to taste.
2. Steps.
1.Wash the beef shank and cut it into evenly sized pieces.
2.Slice the ginger and cut the green onion into sections for later use.
3.Add an appropriate amount of water to the pot, add the beef shank, add ginger slices, green onions and cooking wine, and skim off the foam after boiling over high heat.
4.Reduce the heat and cook for about 1 hour until the beef shank is cooked through.
5.Remove the beef shankin meat, drain and set aside.
6.Add an appropriate amount of oil to the pot, add star anise, cinnamon, bay leaves and dried chili peppers and stir-fry until fragrant.
7.Add the beef shank and stir-fry well.
8.Add an appropriate amount of light soy sauce, dark soy sauce, salt and sugar, and continue to stir-fry evenly, so that the beef tendon meat can fully absorb the flavor of the seasoning.
9.Add an appropriate amount of water and cover the beef shank.
10.Bring to a boil over high heat, reduce the heat, cover the pot and simmer for about 30 minutes until the soup thickens.
11.Finally, sprinkle with some chopped green onions and enjoy.
3. Precautions.
1.When boiling beef tendon meat, be sure to slow cook it over low heat to ensure that the meat is tender and tender.
2.Be sure to use low heat when stir-frying the seasoning, so as not to affect the taste.
3.The amount of seasoning added should be adjusted according to personal taste.
4.If you like spicy flavor, you can put more dried chili peppers.
5.At the end, when the juice is collected, it should be stir-fried constantly to avoid the paste pan affecting the taste.