Stewed beef tendon

Stewed beef tendon

Introduction:

"Beef tendon has always been a good feast. The taste is light, tender and not greasy. The texture is like sea cucumber. As the saying goes, "beef tendon tastes better than ginseng.". Beef tendon is rich in collagen, which can make the skin elastic and tough, and has the therapeutic effect of strengthening tendons and bones. "

Production steps:

Step 1: wash beef tendon and cut into small pieces. Peel potatoes and carrots and cut into hob pieces.

Step 2: stir fry scallion, ginger and cinnamon with oil.

Step 3: add a spoonful of soy sauce and stir fry until fragrant.

Step 4: put in the tendons, stir well, turn off the heat.

Step 5: put the fried tendons into the casserole.

The sixth step: add fresh water and baijiu.

Step 7: add a little veteran.

Step 8: add fresh shellfish sauce and sugar.

Step 9: bring to a boil over high heat and simmer over medium heat for 10 minutes.

Step 10: add potatoes and carrots and continue until the potatoes are soft.

Step 11: add some pepper and chicken essence.

Step 12: add garlic sprouts and coriander and turn off the heat.

Materials required:

Cooked beef tendon: two

Potatoes: one

Carrot: one

Garlic sprouts: right amount

Coriander: a little

Scallion: right amount

Ginger: right amount

Large material: moderate amount

Cinnamon: moderate

Salt: right amount

Old style: moderate

Soy sauce: moderate

Appropriate amount: sugar

Soy sauce: right amount

Chicken essence: appropriate amount

Pepper: right amount

Baijiu: moderate amount

Note: if it's raw beef tendon, add some onion and ginger cooking wine and cook for a while. Burning beef tendon or using Baijiu can better remove some fishy smell.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: light