When winter arrives, the dish that often appears on the dinner table at home is braised beef, which can not only tonify the cold. The beef tendon has always been a banquet, and has a long history of eating. It tastes light and tender, and its texture is like sea cucumber. Therefore, there is a saying that "the beef tendon has a taste." The tendon is rich in collagen like pig's trotter and pig's skin. Its fat content is lower than that of fat meat, and it does not contain cholesterol. It can enhance the physiological metabolism of cells, make the skin more elastic and tough, and delay aging.
Add water to the pot, pour the cooking wine into the cut beef tendon and sirloin meat.
Add the oil to the wok and add the dried chili, onion and ginger slices.
Add the meat that flies over the water and stir fry
Add soy sauce and cooking wine
Add water, no meat, just add the star anise, open the fire and cover the lid.
After the water is opened, add the right amount of sugar, and keep the small fire for a half hour (the time is adjusted according to the firepower and the amount of food)
Add a proper amount of salt for half an hour and continue to cook for half an hour.
Then add the diced potatoes, boil over high heat, cook over low heat until cooked, add a small amount of chicken essence before seasoning.
I like to add some beef scorpion meat inside the beef tendon. Friends who like spicy food can put some dried chili. It is not recommended to cook with a pressure cooker. I like to cook it slowly with a small fire.