Roasted beef tendon with radish
My husband doesn't like beef, but he still likes beef tendons. I stewed the beef tendons in advance.
Recipe Recommendations
- radish appropriate amount
- beef tendon appropriate amount
- oil appropriate amount
- fennel appropriate amount
- pepper appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- bean paste appropriate amount
- wine appropriate amount
- salt appropriate amount
- white sugar appropriate amount
- white vinegar appropriate amount
- chicken essence appropriate amount
- sweet and sour
- burn
- an hour
- ordinary
Steps for Roasted beef tendon with radish
1
Cut the radish into pieces, and stew the beef tendons in advance and cut into small pieces.
2
Heat the pan, put a little oil in, add fennel, pepper, garlic and ginger, and saute until fragrant, then remove these ingredients. Add the bean paste and stir-fry to get some red oil, add the radish pieces, stir-fry for a while, add a little wine.
3
Add water, salt, a little sugar, and a little white vinegar. Boil chicken essence to boiling water and simmer over medium heat.
4
Simmer for about 7 minutes, until the radish is basically cooked, add the beef tendon, and add a little soy sauce.
5
Place on a plate and sprinkle with parsley.