The correct way to sauce beef tendon is as follows:
1.Soak the beef tendon meat in clean water for 30 minutes to 1 hour to soak in the bloody water.
2.Prepare the required seasonings, such as green onions, ginger, garlic, spices, Sichuan pepper, cinnamon, bay leaves, licorice, etc., as well as seasonings such as salt, bean paste, homemade hawthorn wine, rock sugar, Chaotian pepper, chicken essence, etc.
3.In a large saucepan, add enough water to place the soaked beef shank meat in cold water, then add all the dressing and hawthorn wine prepared in step 2.
4.Bring to a boil over high heat, skim off the foam from the water, then reduce the heat to low and simmer for 15 minutes. After that, place the saucepan in the outer pot of the simmering pot and let the beef continue to simmer in the remaining temperature. If you don't have a simmering pot, you can also use a pressure cooker or other pots and pans to control the simmering time.
5.The next day, open the lid of the pot, take out the stewed beef shank, put it in a wok, add a little soup, boil over high heat, turn to low heat to reduce the juice.
6.After the juice is collected, the beef tendon meat is taken out and put on a plate, and after cooling, it is sliced and served.
During the production process, the type and amount of seasoning can be adjusted according to personal taste to achieve the best taste. In addition, adding some hawthorn or orange peel to cooking can speed up the ripening of the meat and make it more tender. At the same time, beef boiled thick juice can also be **chronic diarrhea caused by weakness.
Once the above steps are completed, a plate of delicious beef tendon in sauce is ready.