Since I made beef tendon with the brine juice from Lee Kum Kee's house, our eldest Li fell in love with the stewed beef dish, and I would cook it for him every few days. Got our must-have sauce.

Buy spiced brine sauce from ordinary brine sauce, as well as Swiss sauce specializing in marinated chicken wings, each of which is delicious and has a unique taste, marinated products are essential, fast and easy tasty.

Tonight, as usual, I made this braised beef again, as usual, with braised eggs.

Cooking Steps:

First, cut a large piece of beef tendon into four or five pieces, find a large pot, put a few slices of ginger, put the beef in cold water, let it boil, and drain the blood. Hey, then take out the beef, stir fry it in another pot, add brine juice and water, the ratio is 1:3 , When the marinade is boiling, add eggs, adjust to low heat, and cook for more than half an hour.

Smalltips:

Remember to boil the beef in cold water to remove the blood!

In the process of marinating the beef, the beef will become smaller, so it is not necessary to cut the beef too small before, and then slice it after it is marinated. The cross section is👇This.

The ratio of brine juice to water is1:3, usually a can of brine The juice can be divided three times. If the same meat is marinated, it can be reused, which is very economical!

If you want more flavor, it is recommended to soak the ingredients in the marinade overnight, and the next day is guaranteed to be more delicious. The remaining brine juice can be reserved for next time, or it can be made into beef noodle soup, and the next day there is delicious beef noodles to eat!