Can beef tendon be used as preserved beef?

Accessories: lemon, cinnamon, osmanthus fragrans, star anise, garlic and onion.

Seasoning: beer, soy sauce, soy sauce, allspice powder, peanut oil and salt.

Exercise:

1. After the tendon is cleaned, soak it in clear water for 10 minute to remove blood.

2. After pouring off the water, put a little salt, spiced powder and two slices of lemon on the tendons and marinate them evenly for 15 minutes.

3. add water to the pot and add ginger slices.

4, marinated beef drowning.

5, cold water shower, add a little oil to the pot, add ginger and garlic and stir-fry the fragrance.

6. Add two spoonfuls of soy sauce and stir fry. Add onion, cinnamon, star anise and osmanthus and stir fry until fragrant. Add two cans of beer.

7. Add some soy sauce and soy sauce, add the blanched tendon meat, add a slice of lemon and a little salt, and boil for 45-60 minutes.

8. After completely cooling, take out the beef, spread sesame oil on the surface, wrap it with plastic wrap, refrigerate and slice it when eating.

Tips:

1. If you like spicy food, you can dry the pepper.

2. Cooking time can be controlled according to personal preference for beef taste.

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(1) Selection and arrangement of raw materials: Choose fresh and frozen beef that has passed the veterinary hygiene inspection. After removing dirt, impurities and food taboos, rinse with clean water, cut into square meat pieces of about 750G, and cook with blood control.

(2) Boiling: firstly, put clear water into the boiling pot, light the fire, then put the yellow sauce and big salt into the pot according to the amount, and stir evenly with a colander. After the yellow sauce is cooked, the dregs in the yellow sauce soup are filtered out with thin reeds according to the traditional practice, and the clear sauce soup is used. Generally, this method is not used, and only dense nets are used for several times, if there are no impurities. Then put enough water to cover the beef. Boil the soup with strong fire, first beat the sauce, that is, skim off the floating foam of the soup, then put the pot mat in the bottom of the pot and press it with a shovel or a long filter screen to prevent the pot mat from floating left and right. Pot mats are made of 3. Five bamboo boards with a width of about 85cm are woven into bamboo grates. After putting the dry pot away, put it into the pot according to the tenderness of beef and the degree of eating hot pot. If the meat is old, it will burn the bottom, the top and the top. Let the soup boil for about 60 minutes with strong fire.

(3) After boiling the pot for 60min, skim the blood foam first, then add the auxiliary materials, turn the beef at the same time, add the broth, and press the pot after the broth is mixed. Pressing the pot means pressing the pot grate to prevent beef from floating and jerky. The soup should not exceed 5CM of beef, and the old soup should be supplemented with water. After boiling, cook with slow fire.

(4) When the stewed beef is turned over every 60MIN, put the old one on the pot head. After turning over, press it with a grate and continue to simmer.

(5) Boil the beef for 4-5 hours. When most of the beef is cooked, scoop it up with a sieve. When fishing, rinse the meat in the soup first, gently put the caught meat in the drawer, and pay attention to keeping the beef intact. While fishing for meat, check the maturity of beef piece by piece with bamboo chopsticks. Cooked meat is soft. When you touch it with chopsticks, the elasticity inside and outside is consistent. Immature meat is hard, red in color, and blood tendons can be seen in some sections. Undercooked beef should continue to be cooked until it is cooked. After the beef is out of the pot, it should be sent to the meat drying room in time, the air conditioner should be turned on, and the beef can be cooled down to get the finished product.