ingredient
Beef tendon or beef ribs 1000 g
Slice an onion
1 white radish (peeled and cut into pieces)
1 carrot (peeled hob)
Ginger slices 3-4 slices
2 shallots
8-10 garlic (peeled)
Salt to taste (fine-tune by yourself)
➩ Homemade brine packs
2 tsp of peppercorns (can also be used with peppercorn powder)
3 tbsp rice wine
Star anise 2 capsules
Bay leaves 2 pieces
(All spices can be put into the Chinese herbal medicine bag and directly removed and discarded)
steps
1. Wash the beef tendons and beef ribs and cut them into slightly longer pieces (because it will shrink I like to cut into large pieces and taste good.) Cut the strips first, then cut into two or three pieces). Slice the onion, cut the shallot into sections, and slice the ginger flat or slice.
2. Heat the pan, add an appropriate amount of cooking oil to the pot, produce oil grain, fry chives, ginger and garlic, add the beef cut into slightly long pieces, fry the surface slightly golden brown and change the color of the meat on medium and high heat. If the pot is small, it is easier to stir-fry meat and other ingredients in a wok.
3. Use the fried oil to super onion, after the onion is slightly soft and transparent, choke into the rice wine and spice brine bun and stir-fry well, stir-fry the incense and add the water that has drowned the beef.
4. Add the diced red and white radish.
5. After boiling on high heat, skim off the foam, reduce the heat, keep the micro-rolling state, cover the pot and simmer for 60 minutes, then turn off the heat and do not open the lid for 20-30 minutes. Prefer a softer texture and increase the simmering time as much as you like.
6. When the time is up, remove the brine packets, shallots, ginger, garlic and foam impurities. Finally, add an appropriate amount of salt to taste.
