How does Niu Jianzi cook braised beef?

Beef tendon is the best choice, and the meat is firm.

Elasticity. There are many ligaments in the meat. It tastes elastic and tastes good. Beef in other parts should be very accurate in mastering the heat, otherwise the beef will be scattered and the meat will be too soft and tasteless!

Exercise 1. Boil the water, add a little cooking wine and ginger slices, and pour the tendons into the pot for blanching. Prepare a plate of ice water, soak the blanched tendons in ice water for 5 minutes, which will make the meat more firm and elastic!

2. Heat the oil in the pot, first saute the garlic and onion, then pour the fragrant leaves and star anise into the pot and fry for 5 seconds, then add the right amount of water. After boiling, drain the beef tendon and put it in the pot until the water doesn't touch the ingredients.

3. Seasoning, 3 tablespoons of chicken powder, 3 tablespoons of pepper, 2 tablespoons of spiced powder, a bowl of soy sauce and 5 tablespoons of sugar! Whether the marinade is delicious or not, the most important soy sauce and sugar must be enough!

4. Cook on medium heat 1 hour or so until the tendons can be easily inserted with chopsticks and the marinade is a little sticky. Take out the pickled tendon and soak it in ice water for 5 minutes, which will make the tendon more elastic. If you take it out directly and eat it cold, the beef will become dry and hard, and everything will be scattered!

After the ice water cools, take it out and drain it, cut it into thin slices, put it on a plate, and pour a spoonful of marinade. The meat is delicious! The finer the beef tendon is cut, the more delicious it is, and it is best to be transparent.