Braised Beef Shank

Such fresh and beautiful tendon with gold coins.

Cut them into small pieces separately.

Soak in water for 2 hours, changing the water multiple times in between to soak out the blood.

Prepare the ingredients, these ingredients are for making something a little spicy.

Heat the oil in the pan.

Pour the seasonings in and add a little cooking wine, stir-frying until fragrant.

Pour in clean water.

After blanching 3 jin of soaked beef knuckle, clean it thoroughly, drain the water, and add it to the ingredients in the water.

Add 100g of light soy sauce, a little oyster sauce, soybean paste, a little rock sugar, and 6g of salt.

Bring to a boil over high heat, then reduce to low heat and simmer for 1.5 hours. Pour into a container and let it sit overnight to absorb the flavors. Then take out the beef shank. If eating in a short time, store it in the refrigerator; if storing for a long time, keep it in the freezer and thaw as needed.

Use the remaining soaking water to remove the blood, then clean and drain the 3 jin of beef knuckle; there is no need to blanch it. Put it directly into a pot, add enough water to just cover the meat, pour in 100 grams of light soy sauce, 3 grams of aromatic vinegar, 6 grams of salt, a little soybean paste, and add a seasoning pack (which contains some of the above-mentioned seasonings, adjust according to your preference). Cover it and place it in the refrigerator to marinate overnight. The next day, put it in a rice cooker, bring it to a boil, and then simmer for 1.5 hours. Take it out, refrigerate for half an hour, and it’s ready to be sliced and eaten.

Take it out and let it cool, then refrigerate for half an hour before slicing and eating.

After being refrigerated, it's easy to slice, and the pattern is so beautiful.

You can add chili sauce yourself and mix some soy sauce and vinegar to dip, it’s so fragrant. Both flavors are good.