Chinese New Year's Eve dinner can have it • The best part of the cow - spring beef
The clear soup is served with little water, it seems to be boiled beef in clear water, taste it, but it is unexpectedly slightly spicy with fresh sweetness, and the soup base is added with millet pepper, in fact, it should be better to add pickled pepper, but ...... I didn't, so I replaced it with millet pepper, and the beef rippled in it, and there was a hint of sweetness in the tendons...... With the money tendon of our group buying group, this is a dish that is still queued up to eat at a price of 298 yuan in Guiyu Mountain House......
Ingredients
Cooking Instructions
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1. Generally, when frozen food is thawed, I will put it in the refrigerator to refrigerate and thaw, and soak it in water for 30 minutes after washing it on the second day to remove the blood. Our money tendon is very fresh, and we have done acid drainage, so there is basically no blood and water. You don't have time to do this.
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2. Put the money tendon into the pot with cold water, add the ginger slices and green onion knots.
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3. After boiling, skim off the floating powder.
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4. Boil the foam with water, take it out and put it in again with water.
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5. Add green onion knots and ginger slices and bring to a boil.
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6. After boiling, add the spice packet, the spice bag is ready-made, which contains tangerine peel, licorice, angelica, star anise, bay leaves, cinnamon, and you can also make it yourself.
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7. After boiling on high heat, turn to low heat and keep it slightly boiling.
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8. Cover the pot and simmer for 1 hour and 30 minutes, if there is still foam, skim off.
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9. The stewed money tendon is out of the pot, and the boiled beef soup can be boiled and boiled to drink.
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10. Remove the stewed money tendon, let it cool, wrap it in plastic wrap and refrigerate it for 1 hour before slicing it.
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11. Put in the refrigerator and refrigerate for 1 hour.
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12. Slicing, refrigerated money tendon, slicing is easier.
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13. Grass-fed beef that is not filled with water at all has a high meat yield.
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14. Prepare small celery and millet peppers, and it is also very good to use pickled peppers.
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15. If there is no mountain spring water, replace it with Nongfu Spring, and add 1 liter of water.
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16. Add millet pepper and cook for 5 minutes.
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17. Add chopped celery and cook for about 2 minutes.
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18. It is swept through the esophagus by a clear spring, sweet and spicy, fresh and fragrant.
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19. Between the lips and teeth, glutinous gum.
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20. Super satisfying taste.
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21. High-quality ingredients are what makes you taste the original taste of food.
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22. The taste buds are awakened and extremely happy ☺ï¸
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