Stewed beef tendon with white radish

Recipe Recommendations

• white radish appropriate amount
• beef tendon appropriate amount
• onion appropriate amount
• Jiang appropriate amount
• octagonal appropriate amount
• cinnamon appropriate amount
• salt appropriate amount
• soy sauce appropriate amount
• blending oil appropriate amount

• sauced
• stewed
• an hour
• ordinary

Steps for Stewed beef tendon with white radish

1

A white radish, wash, peel and cut into small pieces. (If you want to press it with the beef tendon, consider cutting it into large pieces)

2

Wash the beef tendons.

3

Wash the green onions and cut them into sections, shred the ginger, an star anise, a small piece of cinnamon, and a few white peppers.

4

Boil water in a pot, add beef tendon and blanch to remove blood.

5

Remove the blood foam from the beef tendons, remove and drain the water.

6

Heat the pan to dryness, add the dried white pepper and cook until fragrant, then turn off the heat.

7

Crush the white pepper with the handle of a spatula. (It will be more fragrant this way)

8

Add blending oil and heat.

9

Add the beef tendons and stir fry.

10

Stir fry for a while, add two spoonfuls of soy sauce, one teaspoon of salt, star anise, cinnamon, shredded ginger and shallot, add water and cook for a while. (I don't want to eat too tough, you can use a pressure cooker to press it here first)

11

Add white radish, add water until the ingredients are slightly submerged, and add some light soy sauce.

12

Cover and bring to a boil.

13

After boiling for a while, transfer it to the inner liner of the electric pressure cooker, place it in the electric pressure cooker, adjust the high pressure, and press for 15 minutes.

14

Press well and wait for the pressure to relieve, open, add the green onions, cover and simmer slightly.

15

Stir well and serve.

Stewed beef tendon with white radish Make Tips

Recipe Categories

• hot dishes
• Elderly recipes
• Beijing cuisine
• Winter recipes