How long does beef shank boil how long does beef shank cook how long does beef shank cook well

Beef tendon usually takes a long time to boil before it rots, because like this beef tendon, it is originally a relatively hard thing, so if you cook it, you need to cook it for at least three hours before you can cook it to get the flavor.

I think it's better to cook this beef tendon meat for an hour, because an hour of time, so that this beef will be particularly soft and rotten, and it is also very flavorful.

Beef shank is usually boiled for half an hour, but it is relatively easy to cook, and the taste is very good.

Beef tendon generally needs to be boiled for a long time, before it takes more than 40 minutes, it is best to cook for more than an hour, the taste is better.

This will take about an hour to two hours to cook, and if it is a pressure cooker, it will definitely take less time.

It depends on what pot you use to cook, if you use a pressure cooker, you can cook for 20 minutes after steaming, if you use a normal pot, you have to cook for at least 40 minutes after boiling.

Beef shank is generally divided into pressure cooker cooking or general pot cooking, which generally takes about an hour.

If the beef tendon is usually boiled, it will take at least half an hour to taste it, and it will taste good.

Hello, if you use a pressure cooker, it will take about 20 minutes, and if you use a regular pot, it will be better for an hour, so it will be more delicious.

Then you can cook it in a pressure cooker, and the plants will last for 25 or 30 minutes.

Shuttlecock pressure cooker boiled for 10 minutes problem, I cooked for more than half an hour.

Beef tendon is a very carryable food, you can use a pressure cooker, you probably need a small one.

I think it should be boiled for a little longer, and it can be marinated, it is very delicious.

1. Generally, it takes about 30 minutes to stew in a pressure cooker.

2. First of all, prepare the beef tendon meat, wash it, put it in a pot of cold water and boil, put the scattered ginger, a piece of green onion, a little cooking wine, and cook it together for about 15 minutes, except for the blood foam and fishy smell.

3. After cooking, rinse with water.

4. In a clay pot, wrap cinnamon, bay leaves, star anise, sand kernels, cardamom, cumin, and grass fruit in gauze, bring to a boil over high heat, and then add dark soy sauce, light soy sauce, rock sugar, and soy sauce.

5. Then put the beef tendon meat into the pot, boil over high heat, cook for 10 minutes, and then change to low heat and simmer for an hour.

6. Then let it cool naturally, and the beef tendon meat will be soaked in the pot overnight.

7. Take it out when you eat it, and slice it with the reverse grain.

Sauce beef tendon (simple is the best).

Ingredients: 1 beef tendon.

Star anise: 1 pc.

Sichuan pepper 10 15 grains.

Cinnamon 1 small piece.

1 bay leaf.

Large onion ( ) half (2 stalks).

Ginger 1 small piece.

6 cloves of garlic. Beer 250ml

Light soy sauce 6 scoops.

1 scoop of dark soy sauce.

1 tablespoon soybean paste.

1 tablespoon of cooking wine.

5 pieces of rock sugar.

Salt to taste (a little salty is better).

How to make the sauce beef tendon (simple is the best).

Soak the beef tendon in cold water for about 2 hours, during which the water is changed several times to soak the blood out.

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Skim off the foam while boiling in a pot of cold water, and try to cook for a while (about 20 minutes), otherwise blood will seep out. My pot is too small