|three large chunks|
cinnamon (Cinnamonum cassia)
|a dozen or so grains|
Home made version of braised beef
Soak the bovine tendon in cold water for about an hour or two, in between you need to wash and replace the water several times, bleeding water.
Soak the beef, cut cubes, not too small as they will shrink when cooked later.
In a pot of cold water, put the wine, ginger, shallots, boil out the blood.
After the water boils, continue to boil for about 10 minutes to get the foam out of the surface with a spoon.
Then clean with warm water, control the water for later use, you can also use kitchen paper towels to absorb the water, or the back of the frying easily splash oil, hurt themselves.
Hot pan with cold oil put the sugar on small fire stir fry sugar color
Stir fry until reddish in color, don’t overcook it, it will taste bitter!
Put the blanched beef in there and sugar coat it.
Stir-fry the sugar, then add the ginger and a little soy sauce.
After putting the raw smoke color is better, sugar color made out of red and yellow, my family does not eat old smoke all year round, many people like old smoke coloring is also possible ha!
Add boiling water to cover the beef, star anise, cinnamon, allspice and salt to taste.
Turn the heat to medium-low heat and simmer for about an hour and a half, you can pressure cooker stew, my last pressure cooker about 30 minutes. It’s already soft and crunchy, so it’s better for kids. My own preference is for chewy texture.
I like tendon meat, which is chewy with tendons.
Stew it up in the evening and cook some noodles the next morning for a quick breakfast, delicious and healthy, and nutritious