Braised beef tendon with Zhuhou sauce
Ingredients: salt,papaya,onion,carrot,beef tendon,Jiang,garlic,rice wine,geranyl,Zhuhou sauce,ketchup,oyster sauce
Recipe Recommendations
- beef tendon 1000 grams
- carrot 250 grams
- onion one
- papaya 150 grams
- geranyl several pieces
- garlic appropriate amount
- Jiang appropriate amount
- Zhuhou sauce 2 tablespoons
- ketchup 2 tablespoons
- oyster sauce 1 tablespoon
- salt 6 grams
- rice wine 1 tablespoon
Steps for Braised beef tendon with Zhuhou sauce
1
Soak the beef tendons in water for 1 hour.
2
Rinse the beef tendon with flying water for later use.
3
Cut onions into pieces and cut carrots into hob pieces.
4
Cut papaya into pieces, pat garlic cloves with a knife, cut ginger into large pieces, and several slices of fragrant leaves.
5
1 tablespoon rice wine, 2 tablespoons juhou sauce, 2 tablespoons ketchup.
6
Heat the pan and pour a little oil into it.
7
Put the ginger, garlic, and fragrant leaves in the pan and stir fry.
8
Ginger and garlic burst with aroma and add carrot and onion.
9
Stir fry the onions and carrots for a while.
10
Stir fry onions and carrot until color changes, and add beef tendons.
11
Add rice wine, juhou sauce, and ketchup.
12
Stir the sauce and beef tendon evenly.
13
Add hot water to almost finish the ingredients.
14
Finally add the papaya.
15
Cover the pot and cook over high heat until it boils.
16
After boiling the pan, stir to medium heat and heat for 15 minutes.
17
Then reduce the heat and simmer for 3 to 4 hours.
18
Open the pan and turn it multiple times in the middle to avoid burning the pan.
19
Simmer for 3 hours, add oyster sauce and salt and continue to simmer for more than half an hour.
20
You can turn off the heat if the soup is thick and the beef tendons are soft.
21
Turn off the heat and cover the lid and let the residual heat continue to simmer for 1 hour to make the soup thicker.
22
Beef tendons are fragrant and soft.Braised beef tendon with Zhuhou sauce Make Tips
Papaya can make the fiber soft and rotten, and it works best when used on sirloin.