The preparation method of old Tianjin Wei specialty sauce beef

Need ingredients

Cow tendon

1000g

scallion and ginger

moderate amount

dried chili pepper

2 of them

cao-guo

2 of them

star anise

2 of them

Sichuan pepper

10 pieces

cinnamon

2 small pieces

Xiao Hui

moderate amount

sweet bean sauce

80g

Chives 

100g

Red yeast rice

a little

hawthorn

5 pieces

light soy sauce

50g

salt

3 spoons

sesame oil

moderate amount

Method steps

1. Prepare the ingredients

3. After boiling, boil for about 5 minutes, skim off the floating powder, remove the cow tendon for later use, and keep the water used to blanch the cow tendon for later use. When cooking, use bamboo skewers to poke a few more eyes on the cow tendon so that the blood can easily boil out.

4. Spread scallions on the bottom of the electric pressure cooker

5. Put the blanched cow tendon in water

7. Add 50g of soy sauce

9. Stir fry over low heat until fragrant, immediately turn off the heat.

11. Pour in the soup of blanched cow tendons and a bottle of beer, making the soup level with the cow tendons. I only put one bottle of beer at that time, with the water level at half the level of the cow tendon, it was just a personal habit.

12. Add 3 tablespoons of salt, an appropriate amount of fennel, 5 slices of hawthorn, a little red yeast rice, 2 small pieces of cinnamon, and 10 Sichuan peppercorns.

14.If you are using a regular pot, there is no difference in the color of the beef tendon, because you can open the pot lid at any time, flip the beef tendon, and make it evenly colored.

16. After removing the sauce cow tendon, put on disposable gloves and apply a small amount of sesame oil evenly on the tendon to prevent the skin from losing moisture and cracking during storage, which may affect the taste. Then put it in a fresh-keeping bag and refrigerate it in the refrigerator until the sauce beef tendon has cooled completely before taking it out and slicing it thinly for consumption, because the meat of the sauce beef tendon is firmer and easier to slice after refrigeration. When eating, you can dip it in Sanhe oil, add spicy sauce for cold mixing, and even make beef noodles. Every time I make soy sauce tendon, I refrigerate it in the fridge and only eat it when I come back from work. So, how long does it take for soy sauce tendon to cool completely in the fridge? I haven't calculated the time, I'm sorry.

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