emerald tendon
There are two kinds of tendon: oily hair and water-hair. This dish has the advantages of oily hair and water-hair. It not only has a large increase in volume, but also has a good taste. It is an authentic Jiangsu flavor. Salty and delicious taste, tough, soft, smooth and waxy taste, translucent topaz color, thick soup, mellow taste.
Ingredients: 400g pork tendon, 75g ham
Seasoning: 3 g salt, 20 g ketchup, 10 g sugar, 10 ml cooking wine, 30 ml oil
Water volume: 600 ml
Practice:
1. Processing pig tendons: Wash the pig tendons (with alkaline water) and cut them into large pieces, then scalch them with boiling water, remove and control the moisture;
2. Processing of excipients: Cut the ham into hob pieces;
3. Starting the pot loading:
a) Put the oil into the pan, add the tidied tendons, ham pieces, salt, ketchup, sugar, cooking wine and other seasonings, and add water;
b) Cover the pot, activate the [Braised Chicken] function, and perform the automatic cooking process;
4. Remove from the pan and load on a plate: After cooking, stir the ingredients evenly and place them into a plate.
emerald tendon
By AmayaLabadie
Recipe Recommendations
- pig tendon 400 grams
- ham 75 grams
- salt 3 grams
- ketchup 20 grams
- sugar 10 grams
- cooking wine 10 ml
- oil 30 ml
- water 600 ml
- salty and sweet
- fried
- ten minutes
- simple
Steps for emerald tendon
1
Wash pork tendons (with alkaline water).
2
Cut into large pieces.
3
Use boiling water to boil the heat, remove and control the moisture.
4
Cut the ham into hob pieces.
5
Put 30 ml of oil into the pan, add the cleaned tendons, ham pieces, 3 grams of salt, 20 grams of ketchup, sugar, cooking wine and other seasonings, and add a total of 600 ml of water.
6
Cover the lid, activate the [Braised Chicken] function, and start the automatic cooking process. During this period, you can read a book, watch TV or do other housework until you hear the pan tick or automatically turn off the machine, and you can enjoy the delicious food!
7
After cooking, stir well and remove from the pan and plate.