Stewed beef tendon(lu niu jian )

Stewed beef tendon

Introduction:

"Beef tendon is the most active part of the meat, so it tastes good, chewy and tight, but it has a lot of tendons. As long as you put them in a pressure cooker and stew them, you can easily solve the problem of tendons. At this time, beef tendon is the best part to eat. After stewing, cool and slice it, add your favorite seasoning. If you like the original flavor, you can eat it It's also very delicious. At this time, a glass of wine and two pieces of beef are very delicious

Production steps:

Step 1: wash the tendon, soak it for 1 hour if you have time, remove the blood from the beef.

Step 2: pour the bittern into the pot, and then add a small amount of water. If there is no bittern soup, put water directly.

Step 3: add beef tendon.

Step 4: add onion, ginger, garlic and dry pepper.

Step 5: put in the spice bag. (spice bags are sold in supermarkets)

Step 6: add the right amount of salt.

Step 7: a small piece of rock sugar.

Step 8: moderate amount of fresh and old style.

Step 9: close the lid and open fire. When the pan is steaming, press on the weight and start timing. Generally, the size of this portion is enough in 25-30 minutes.

Materials required:

Beef tendon: 500g

Spice bag: 1 portion

Homemade Laolu soup: 1 portion

Scallion: 6 g

Dried pepper: 10g

Garlic: 6g

Ginger: 7g

Precautions: 1. Use pressure cooker to save time and effort. 2. Don't pour out the marinated beef this time. It will be more delicious if it is used for marinated meat next time. It's the old marinated meat in legend. 3. Slicing must be cool before cutting. When it is hot, the meat is easy to break up.

Production difficulty: ordinary

Process: brine

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Lu Niu Jian