Sauce beef shank

Cooking Instructions

1. Soak the beef tendon in water and change the water a few times, the meat is basically white, and the water is clear

   

2. Mix all the seasonings of the marinated meat and stir well

   

3. Beef is inserted with a fork and marinated

   

4. Tumble back and forth

   

5. All soaked in sauce

   

6. Wrap it and marinate it in the refrigerator for more than 24 hours to absorb the flavor, and it is best to turn the position several times in the middle, so as to better marinate and absorb the flavor

   

7. 1 green onion, 35 grams of ginger, 1 shallot, 5 grams of star anise, 5 grams of cumin, 2 grams of Sichuan pepper, 1 gram of bay leaves, 2 grams of cinnamon, 5 grams of hawthorn, 2 grams of tangerine peel

   

8. Place the marinated beef shank in a pressure cooker

   

9. This sauce is also used for stir-frying, don't pour it

   

10. Sauté the spices over low heat

    

11. Add green onions, ginger, shallots, and stir-fry for about 1 minute

    

12. Pour in the sauce

    

13. Fry for 15 seconds

    

14. Pour into the pressure cooker, put the tangerine peel, hawthorn. Simmer in a pressure cooker for 1 hour and simmer for another hour

    

15. Thief incense

    

16. Control the juice

    

17. Wrap in plastic wrap

    

18. It can be stored in the refrigerator or frozen, and it can be taken out in advance before you want to eat it and put it in the refrigerator to de-ice

    

19. The taste of this time is okay, but the wrapping is not tight enough, and it is a little difficult to cut

    

20. There are not many tendons, so it is more suitable for me to eat