Stewed Beef Brisket with beef tendon(niu jin dun niu nan )

Stewed Beef Brisket with beef tendon

Introduction:

"Beef is rich in nutrition, but it's not easy to produce a pot of good beef with rotten taste. First of all, it's very important to select the right material. According to my experience, I usually choose brisket for stewing beef. Brisket has a lot of lean meat, with a small amount of fat, and the meat quality is delicate. The stewed beef is neither fat nor thin, soft and tasty. In addition, we will choose some beef tendons to stew together. Beef tendons stew out rotten but not greasy. It tastes soft and glutinous. It is a good product for all ages. "

Production steps:

Materials required:

Beef tendon: appropriate amount

Beef Brisket: right amount

Onion: 1

Red fruit: three or four

Cooking wine: moderate

Old style: moderate

Star anise: right amount

Fennel: right amount

Tsaokuo: moderate amount

Nutmeg: right amount

Cinnamon: moderate

Scallion: right amount

Ginger: right amount

Angelica dahurica: moderate amount

Licorice: moderate

Fragrant leaves: appropriate amount

Rock sugar: right amount

Clove: right amount

Salt: right amount

Pepper: right amount

matters needing attention:

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Niu Jin Dun Niu Nan