Homemade stewed beef

Homemade stewed beef

Introduction:

Production steps:

Step 1: prepare two calf tendons

Step 2: after the middle is cut open, wash and soak in clean water for about 3 hours. During this period, change the water many times

Step 3: soak the tendon and drain it

The fourth step: put Niu Xiaojian in a cold pot, add the right ginger, a little Baijiu, and boil it, and leave the blood foam.

Step 5: pour the old marinade into the pressure cooker at the same time, bring to a boil over high heat, put the boiled tendon into the pressure cooker, bring to a boil over high heat, and turn off the fire after 15-20 minutes

Step 6: after soaking overnight, continue to bring the pressure cooker to a boil in the morning with a low heat for 5 minutes, and then turn off the heat (remove the steam valve)

Step 7: after soaking for one day, continue to boil in high heat and boil in low heat for 5 minutes (remove the steam valve). The above steps are operated for 3 times continuously

Step 8: after the tendon is boiled in the pressure cooker for the last time, take out the tendon and drain the soup

Step 9: drain the sauce from the plate

Step 10: after the calf tendon is cooled in the air, slice it and put it on a plate, and then eat it

Materials required:

Tendon: moderate

Marinade: right amount

Note: 1. Try to choose tendon for stewed beef. There are more tendons in the meat. It's strong to chew. 2. Take a longer time to stew for the first time, and boil it in low heat after other time to ensure the taste of beef. 3. Continuous boiling and soaking can make the beef taste better

Production difficulty: ordinary

Process: brine

Production time: several days

Taste: slightly spicy