Stewed beef tendons
Cattle tendons have always been a good item in banquets. The taste is tender but not greasy, and the texture is like sea cucumber. There is an inherent saying that "beef tendons taste better than ginseng." Beef tendons are rich in collagen, which can make the skin elastic and resilient, and have the therapeutic effect of strengthening muscles and strengthening bones.
Recipe Recommendations
- potatoes one
- carrots a
- garlic sprouts appropriate amount
- coriander a little
- onion appropriate amount
- Jiang appropriate amount
- aniseed appropriate amount
- cinnamon appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- soybean paste appropriate amount
- chicken essence appropriate amount
- pepper appropriate amount
- liquor appropriate amount
Steps for Stewed beef tendons
1
Wash the beef tendons and cut them into small pieces. Peel the potatoes and carrots and cut them into hob pieces.
2
Pour oil into a wok and saute chives and ginger, and cinnamon.
3
Add a spoonful of soy sauce and stir-fry until fragrant.
4
Add the tendons and stir fry evenly and turn off the heat.
5
Put the stir-fried tendons into the casserole.
6
Add water and white wine.
7
Add a little soy sauce.
8
Add fresh shellfish syrup and sugar.
9
Bring to a boil over high heat and simmer over medium heat for 10 minutes.
10
Add potatoes and carrots and continue until potatoes are soft.
11
Collect the juice over high heat and add some pepper powder and chicken essence.
12
Add garlic sprouts and coriander and turn off the heat.Stewed beef tendons Make Tips
If it is raw beef tendons, add some green onions and ginger cooking wine and cook for a while before using. White wine is still used to fire beef tendons, which can better remove some of the fishy smell.