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
Chinese PinYin : Zhu Hou Jiang Men Niu Jin
Braised beef tendon with Zhuhou sauce
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