Spicy beef tendon and radish pot
By LexiePurdy
Aromatic, spicy, fresh, refreshing and chewy
Recipe Recommendations
- beef tendon 500 grams
- white radish art. 1
- green onions 3 paragraphs
- pepper a little
- octagonal a
- salt a little
- soy sauce a little
- sugar 2 spoons
- sesame oil 2 spoons
- medium spice
- casserole
- an hour
- ordinary
Steps for Spicy beef tendon and radish pot
1
First cut the purchased beef tendon into large pieces, depending on the size you like, soak it in cold water, and bleed the water. At least an hour. I started soaking in it 2 hours earlier, and it was a pool of red blood. Pour away the blood and soak in fresh water for later use.
2
Ingredients: dried pepper, green onion, ginger slices, two star anise, a little pepper.
3
Put a little oil in the hot pan. Because the beef itself contains a lot of animal fat, a little oil is enough. After the oil is heated, change to low heat, add pepper, star anise and dried peppers, add green onion and ginger after the fragrance is created.
4
Stir fry until fragrant and add beef pieces
5
Stir fry for a few times, until the color begins to change, add soy sauce, a little sugar and salt, and stir well. Add some water to dry. I didn't add water. Pour more soy sauce for coloring and flavor.
6
Uniform color. Turn to low heat when boiling the pot for the first time and transfer the beef to the casserole.
7
Simmer for 40 minutes to 1 hour, until the beef is soft and delicious, add white radish slices
8
Don't add too much water when you dry, cover and simmer over medium heat, and turn over frequently in the middle. The radish will still stick to the pan. It will be ready in about 20 minutes. If you like soft radishes, simmer for about 10 minutes more
9
Uniform color. Turn to low heat when boiling the pot for the first time and transfer the beef to the casserole.
10
Simmer for 40 minutes to 1 hour, until the beef is soft and delicious, add white radish slices。Stir with chopsticks.
11
Don't add too much water when you dry, cover and simmer over medium heat, and turn over frequently in the middle. The radish will still stick to the pan. It will be ready in about 20 minutes. If you like soft radishes, simmer for about 10 minutes moreSpicy beef tendon and radish pot Make Tips
I suggest spicy food lovers use these wild mountain peppers; they get spicier the longer you boil them. If you are sensitive to heat, use regular dried red chilies instead—they have a strong aroma and are mildly spicy. One or two star anise pods are enough. Using too many will make the spice flavor too heavy and overpower the natural aroma of the beef.