The method of braised cowhide

Health benefits

Beef: Tonifying the spleen and stomach, strengthening muscles and bones, nourishing qi and blood

Cinnamon: Warm

Sichuan peppercorns: maintaining skin and mucosal health

Ingredients and materials

2 pounds of cowhide

1 pound of beef

Moderate amount of ginger, scallions, and garlic

Two pieces of cinnamon

Moderate amount of fragrant leaves

Moderate amount of fennel

Moderate amount of Sichuan pepper

6 dried chili peppers

A tablespoon of Douban sauce

10 grams of rock sugar

Salt in moderation

Moderate amount of chicken essence

Moderate amount of cooking wine

The method of braised cowhide

1. Prepare all ingredients, as shown in the picture, cut cowhide into pieces and beef into pieces.

2. Take a pot, put cold water in it, add beef, cooking wine, ginger slices, and scallions, then heat it up, remove foam, remove and drain for later use. The same method is used to remove cowhide, so I won't repeat the steps.

3.This is boiled beef, as shown in the picture.

4. Start another pot, add an appropriate amount of oil, add rock sugar to the cold oil, then slowly simmer the rock sugar over low heat until it turns caramel colored. Remember to use low heat throughout the entire process of frying sugar color.

5. After the sugar color is stir fried, add spices and Douban sauce for stir frying, then add beef and cowhide for stir frying, followed by ginger slices and garlic cloves to continue stir frying.

6. After stir frying all the main ingredients and seasonings evenly to release a strong aroma, add an appropriate amount of boiling water and scallions. At this point, it is necessary to switch to a different pot for slow simmering over low heat. I used a clay pot for slow simmering for two hours because it is not easy for the pot to lose water.

7. Paired with hand rolled noodles this morning, wow, the taste is amazing. The sticky cowhide gives the noodles a chewy and comfortable texture.

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