Braised beef tendon with Zhuhou sauce

Braised beef tendon with Zhuhou sauce

Introduction:

Production steps:

Step 1: soak beef tendon in water for 1 hour.

Step 2: rinse the beef tendon with flying water.

Step 3: cut onion and carrot into hob pieces.

Step 4: cut papaya into pieces, pat garlic with a knife, cut ginger into large pieces, and slice fragrant leaves.

Step 5: 1 tbsp rice wine, 2 tbsp Zhuhou sauce and 2 tbsp tomato sauce.

Step 6: pour a little oil into the hot pot.

Step 7: stir fry ginger, garlic and fragrant leaves.

Step 8: add carrot and onion into ginger and garlic.

Step 9: stir fry the onion and carrot for a while.

Step 10: fry onion and carrot until discolored, then add beef tendon.

Step 11: add rice wine, Zhuhou sauce and ketchup.

Step 12: stir fry the sauce and beef tendon evenly.

Step 13: add hot water, almost no material.

Step 14: finally add papaya.

Step 15: cover and bring to a boil.

The sixteenth step: Boil the pot and stir it for 15 minutes.

Seventeenth step: then simmer for 3 to 4 hours.

Step 18: turn the pot several times in the middle to avoid pasting the pot.

Step 19: simmer for 3 hours, add oyster sauce and salt and simmer for more than half an hour.

Step 20: if the soup is thick and the beef tendon is soft, the fire can be turned off.

Step 21: turn off the heat, cover and let the heat continue to simmer for 1 hour to make the soup thicker.

Step 22: beef tendon sauce is fragrant, soft and glutinous.

Materials required:

Beef tendon: 1000g

Carrot: 250g

Onion: 1

Papaya: 150g

Fragrant leaves: Several

Garlic: right amount

Ginger: right amount

Zhuhou sauce: 2 tbsp

Ketchup: 2 tbsp

Oyster sauce: 1 tbsp

Salt: 6 g

Rice wine: 1 tbsp

Note: papaya can make the fiber soft and rotten, and the effect is the best when used on the beef brisket.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: Maotai flavor