Salted beef
Ingredients: beef tendon meat 5 catties
First, raw material processing and primary processing:
(1) Cut the beef tendon meat into beef pieces of about 200-250 grams.
(2) Soak the cut beef tendon meat in water, change the water repeatedly, soak in clean blood water, and set aside.
2. Marinate beef tendon meat
(1) Wash the iron pot clean, add 250 grams of fine salt, 10 star anise, a tablespoon of peppercorns, fry until the salt is slightly yellow, out of the aroma, turn off the heat, and set aside.
(2) Put the beef into the pot, when the salt is not hot, use the salt to spread the beef evenly with a layer of salt, and then add half a catty of rice wine, marinate for 24 hours, during which the noodles should be turned over many times.
Third, brine production
(1) How to distribute fragrances:
Star anise 30 g, cinnamon 20 g, peppercorns 10 g, tangerine peel 10 g, fragrant leaves 2 g, cloves 2 g.
(2) Add 25 pounds of water to the pot, add a spice packet, bring to a boil on high heat, simmer for two hours on medium heat, turn off the heat and set aside.
4. Brine beef
(1) Rinse the marinated beef with water, put it in a pot of cold water, blanch the water, remove it after boiling, rinse and set aside.
(2) Bring the brine to a boil, put in two green onions, 20 grams of ginger slices, 300 grams of salt, 30 grams of rock sugar, 50 grams of chicken essence, 20 grams of monosodium glutamate, put in the processed clean beef tendon meat pieces, add 200 grams of rice wine, adjust the heat after opening, always keep the soup noodles in the pot as if they are not open, keep brine for two hours, turn off the heat, fish out after three hours, let cool, slice and eat.
Note: Serve with chilli oil, garlic paste, balsamic vinegar and other saucers.