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Thawing the tendons with cold water, changing the cold water twice in the middle and pouring out the blood can reduce impurities and fishy smell. Tip: Tendon meat is best for braised beef. Tendon is the muscle on the lower leg and knee joint, interwoven with ligament (tendon) to grow into a cone. The front leg is called the anterior tendon, and the rear leg is called the posterior tendon. After marinating and cutting, the meat is inlaid with golden and translucent beef tendon, forming a beautiful pattern, also called "flower cake". As soon as the Liangshan hero in the water margin entered the pub, he ordered two plates of beef and two jars of good wine, and the bartender served "flower cake-like" braised beef.
2, cut in half, the beef tendon at both ends is a good thing, don't throw it away, marinate it with beef, don't have a flavor.
3. Put the beef tendon in the pot, add cold water and onion ginger, and boil the water. These floating bubbles on the side of the pot are impurities and blood with fishy smell. , it should be deleted.
4. Wash the beef with warm water after blanching. Don't use cold water at this time, because when it suddenly gets cold, the meat will expand with heat and contract with cold, and it will become hard and not delicious.
5. Put the beef tendon and an extra beef tendon into an electric pressure cooker, add all the seasonings into warm water and pour them into the pot. The amount of water almost covers the surface of the meat. I grind all the spices into powder, which is more convenient and easier to taste than putting them in gauze bags. You can also put it in an iron pot or casserole without using a pressure cooker and simmer it for a long time.
6. Select the "beef and mutton" and "stew" procedures of the electric pressure cooker to start. General 1 hour is enough. If it is an old pressure cooker, it may take less time. Be careful not to stew the meat too soft and rotten, or it will taste delicious with a little gluten. Chew the tendons, the more fragrant the better.
7. After completion, pour it into the deep pot from the pressure cooker. At this time, you can see that the surface of the meat and the beef tendon are colored. Continue to soak the meat in the soup and let it cool.
8. After cooling, you can slice directly, or you can soak the cut thick slices in soup for two or three minutes before eating.
9. The remaining gravy of pickled beef can be reused. Old marinade can be used for cooking, making hot pot soup base, or marinating duck hearts and wings. The old gravy has a unique taste, not only fragrant, but also salty, sweet and delicious, plus the smell of meat. What remains after repeated boiling is the essence.