For lunch, I'll have mushroom chicken soup, and for dinner, I'll make braised beef. Slow work produces fine results. When you eat the meat, you can cook it to your heart's content!
I. Materials: Two beef tendons
- Spices: Three star anise and 20 Sichuan pepper grains. One cardamom (opened and seeded) and a small piece of cinnamon. Three bay leaves, three dried hawthorns, one piece of dried tangerine peel, several dried chili peppers, two slices of old ginger, half an onion. You also need light soy sauce, dark soy sauce, sweet bean paste, white fermented bean curd and rock sugar
Iii. Steps:
First, buy the beef shank, rinse it with tap water, soak it in water to remove the blood water for three hours, and change the water two or three times in the middle. - Take out the beef shank and prick many holes in it with a toothpick, just like Granny Rong did. Pour the beef shank into your largest food storage container, add more light soy sauce and dark soy sauce, spread it evenly, and then refrigerate it overnight.
- Put the sauce into a clay pot, add a little water, bring the water to a boil, and skim off the scum. Add the onion and the spices mentioned above (star anise, Sichuan pepper, cinnamon, bay leaves, hawthorn, cardamom, dried tangerine peel, dried chili peppers, ginger slices, it's best to have a seasoning gauze. When you throw it in, the soup will be cleaner and easier to clean). Add 160g of fermented bean curd and sweet bean sauce, and simmer over low heat for 1.52 hours.
- Turn off the heat and let the beef soak in the soup overnight. The next day, take it out and place it in the freezer of the refrigerator for one or two hours. Just take it out and cut it.
The North Korean cold noodles for next week are ready! Have a nice weekend! "Ligang City"