Red Braised Money tendon video

The ingredients for Red Braised Money Tendon: three yellow ox tendons (money tendons)

Seasonings:

1. Old soy sauce, aromatics vinegar, sugar, edible oil, cooking wine (use the amount of light soy sauce to coat the money tendon when it is in the pot);light soy sauce should be applied with a thin layer to the money tendon before it is placed in the pot;rice vinegar, a little bit of sugar, more edible oil than vinegar, one bottle of cooking wine);

2. Red chili peppers,cassia seeds, fennel seed, cardamom, bay leaf, star anise, cloves, cinnamon, fennel;3. Three to four large spring onions, ginger (lightly smashed).(The amount of ingredients is flexible and should be adjusted according to personal preference; lightly tap the cassia seeds and cardamom)Cooking Tips:(1) Clean the money tendons, cut them into three pieces (sizes can vary based on actual needs), and place them in a pot with water just covering the tendons. Bring to a boil over high heat, then immediately remove from the stove when the water boils and discard the liquid, wash the beef.(2) Arrange the cleaned money tendons at the bottom of a large cooking pot, pour in ingredients 1;(3) Place ingredients 2 in a large bowl, clean them and drain the water before evenly distributing them over the money tendons. Do not add any water (add ingredients 3);

(4) Bring to a boil over high heat, then reduce to low heat (taste as it cooks; if it's not too salty, no additional salt is needed;if the quantity is large, rotate the money tendons occasionally on the stove;(5) Cook on low heat for 1.5 to 2 hours. Use a toothpick to test if it can easily penetrate the tendon; once done, remove the money tendons.(6) Remove ingredients 2 and 3 from the pot,

return the money tendons to the broth, bring back to a boil, and stir continuously until the money tendons turn an amber color. Turn off the heat.

(1) Clean the and cut it into 3 pieces (the size can be determined based on ), place them in a pot with water covering them, bring to a boil over high heat, immediately take off the heat after boiling, and discard the water, then rinse.Beef；

(2) Arrange the cleaned flat at the bottom of a larger pot, pour in ingredients 1;

(3) Place ingredients 2 in a large bowl, wash and drain them evenly on top of the, then add ingredients 3 (do not add water);Bring to a boil over high heat, then reduce to low heat (taste occasionally, do not add salt if the flavor is not too salty;If there's a large amount, turn the meat pieces over frequently; it must be on low heat;

(4) Cook at low heat for 1.5 to 2 hours. Use a toothpick to pierce the, if it goes in easily, remove the from the pot;

(5) Remove ingredients 2 and 3 from the pot;

(6) Pour out the cooked back into the broth, bring to a boil over high heat, stir continuously until the turns amber, then turn off the heat.