stewed beef tendon
By JamelWest
Stewed vegetables are not only simple but also delicious, and are suitable for both cold and hot. My son protested several times and asked why my family rarely eats beef. It seems that my mother who doesn't eat beef and mutton will have to slowly learn to cook these two meats. Last time, I bought 2 kilograms of beef tendons, stewed them and ate them for 2 meals. The response was good.
Recipe Recommendations
- of burdock 2 pounds
- Jiang 1 small piece
- onion few
- garlic 2 cloves
- octagonal 2 capsules
- fennel 1 tablespoon
- geranyl few slices
- cinnamon 1 small piece
- clove 2 teaspoons
- cooking wine 2 tablespoons
- salt 1 tsp
- soy sauce 2 tablespoons
- soy sauce 1 tablespoon
- sugar 2 teaspoons
Steps for stewed beef tendon
1
Remove the fat oil from the beef tendon and wash it.
2
Blanch the beef tendons to remove blood and rinse them clean.
3
Prepare the brine.
4
Peel and slice the ginger, peel the garlic, tie the onions, put the other star anise, etc. into a tea bag and seal the mouth.
5
Put all the ingredients into a small soup pot, add appropriate amount of water, bring to a boil over high heat, and turn to low heat to simmer for 1.5-2 hours. Soak for one night to taste better.
6
Eat it cold or hot.