Braised beef tendon

Material: 2g cooked beef tendon, 1g salt, 1g garlic, 5g ginger, 8g coriander, 5g lard, 18g soy sauce, 1g sugar, 3g starch, 1g soy sauce and 5g

Production steps:

1. Wash beef tendon with hot water and slice it. Slice ginger and garlic, clean coriander, and cut scallion into long sections. Dig two shovels of lard (or vegetable oil) into the pot and cremate it.

2. When the oil is 6% hot, add ginger slices and fry them on low heat. After the ginger slices are fried and colored, add the garlic slices and fry them on low heat. Add the chopped green onion and fry until golden. Finally, add coriander and fry it slightly to turn off the heat.

3. Pour the fried scallion oil into a clean container for later use. Leave a little base oil in the pot, heat it with a small fire and pour in soy sauce and soy sauce. Stir in a tablespoon of sugar and a little salt. Pour in some water and bring to a boil. Pour the sliced beef tendon into the pot and simmer until the tendon is soft and the soup is thick. Hook thin. Pour in onion oil and stir well. Turn off the fire, pan out and plate up.

Nutritional value:

Beef tendon is rich in collagen, and its fat content is lower than that of fat meat, and it also contains no cholesterol, which can enhance the metabolism of our cells, make our skin very elastic and tough, and also delay aging. In addition, beef tendon can also strengthen tendons and bones. For those with backache and leg pain and weak body, eating beef tendon is very good, which is very beneficial to the growth and development of children and adolescents. Moreover, when people reach middle age or old age, they will have symptoms of osteoporosis. At this time, it is very good to eat some cows to strengthen tendons and bones.