Braised beef with black pepper
Beef Tendon 500g | Cooking wine 2 scoops |
Ginger 6 tablets | Garlic 2 flaps |
Star anise 1 | Zanthoxylum bungeanum About 20 capsules |
Cinnamon 1 block | Fragrant leaves 6 tablets |
Light soy sauce 4 tablespoons | Salt 3 spoons |
Rock Sugar 1 small block | Freshly ground black pepper A little |
White sesame seeds A little |
Step 1
Put the beef tendon into the pot, add two spoons of cooking wine and ginger slicesStep 2
There is no need to add a lid to the pot during the blanching process, which will help the fishy smell dissipate. After the water boils, remove the blood foam, then boil for another two minutes and turn off the heat.Step 3
Put star anise, flower angle, cinnamon, bay leaves, ginger, garlic, and rock sugar into the pressure cooker.Step 4
Add two tablespoons of cooking wine, light soy sauce, salt, and black pepperStep 5
Add the blanched beef, heat the water to cover the beef, and set the pressure cooker to cook for 15 minutes (the water must be heated here, because the blanched beef is hot, add cold water at this time to stimulate the beef and prevent it from rotting)Step 6
Picture of the finished product, after taking the car, cut into cubes and sprinkle with a little cooked sesame seeds and crushed black pepper.Step 7
Picture of the finished product, it will definitely not clog your teethStep 8
Finished product pictureStep 9
Finished product picture Black pepper braised beef cooking tips