White halogen beef tendon can be mixed with various wet and dry sauce plates.
Beef tendon approx. 500 g
1 small piece of ginger
1/2 cinnamon (if the cover picture is 1 piece)
2 fragrant leaves
Star anise 2
Dried hawthorn 2
Cooking wine (a bottle cap)
The practice of white halogen beef tendon
Add the right amount of water to the pot (the cast iron pot used this time), add ginger to smash it, add it to the cut beef tendon after washing, add a bottle of cooking wine, and open the fire.
Bring to a boil and skim the foam. Add fragrant leaves, star anise, cinnamon, moderate salt (slightly salty to taste the soup), dried hawthorn (to help soften the beef).
Cover with low heat and simmer for about 1 hour, turning slightly during the period. Turn off the heat and infuse the beef in the broth to about room temperature.
Take the beef out of the soup and slice. Can be served with Sichuan dried dishes (sea pepper noodles, pepper noodles, and spiced powder each, with salty meat without salt), or with a wet dip (chopped celery, soy sauce, vinegar , sugar, sesame oil and red oil Moderate, beef rolls with celery)