Braised beef tendon method 1 Ingredients: fresh beef tendon 250g Accessories: soy sauce 15g, cooking wine 10g, salt 3g, monosodium glutamate 2g, sugar 5g, chicken soup 20g, starch 2g, onion 30g and oil 50g Features: strong salty taste and golden color. Practice: 1) Cut the tendons into strips with a length of 5cm and a width of about 1cm; 2) scald the tendon with boiling water and take it out; 3) wok fire, add 50 grams of oil; 4) Stir-fry the onion until the onion is slightly golden; 5) Add beef tendon, stir fry quickly, and heat beef tendon evenly; 6) Add soy sauce, cooking wine, salt, monosodium glutamate, white sugar and chicken soup; 7) After boiling, use slow fire 10 minute; 8) Reheat the fire, and finally thicken it with starch. Method 2: Raw material: 250g fresh trotters. Accessories: 6g of Dongru, 50g of Flos Magnoliae, ham, soy sauce, cooking wine, onion, starch 13g, 8g of ginger, 3g of salt, monosodium glutamate and 250g of soup. Features: delicious, waxy and bright red in color. Production process 1 Boil the raw hamstring with water, then take it out and rinse it with cold water to remove the glue, and cut it into two sections. Cut the onion in half and slice the ginger. Soak winter shavings in water to remove legs, soak magnolia slices in boiling water, wash and cut into strips, and cut ham into strips. 2. Heat the oil with a frying spoon, first add the onion and ginger, then stir-fry the winter shavings and magnolia slices, and then add the soy sauce, tendon, ham, salt, cooking wine and soup. After the soup is boiled, skim off the floating foam, stew over medium heat, add monosodium glutamate, thicken with wet starch and pour a little oil. Method 3: Main ingredients: pork trotters and accessories: three or four fresh peppers, half a spring onion, one tablespoon of white sugar, three tablespoons of soy sauce, two tablespoons of cooking wine, salt and monosodium glutamate. Practice: 1, cut the tendon into small pieces; Cut onion into sections; Cut the pepper into rings. 2. Boil the tendon in a boiling water pot for half a minute, remove and drain. 3. Put the oil in the wok and heat it to 60%. Add the onion and smell it, then add the tendon. 4. After a little stir-fry, add cooking wine and soy sauce. Stir-fry for about half a minute, then add about a catty of soup or water, salt, sugar and pepper. After boiling, cover it and simmer for about half an hour. 6. When the tendons are soft and glutinous, change the fire to dry the soup and add monosodium glutamate. 7. After shoveling evenly, take out the pot. Method 4: Main ingredient: 300g beef tendon, and auxiliary materials: onion, ginger and aniseed; A little dried pepper and pepper, light soy sauce, cooking wine, vinegar, sesame oil, salt and sugar: 1. Wash the beef tendon, add the onion, ginger and aniseed, put it in a pressure cooker and press for 40 minutes. 2. After cooling slightly, take out the beef tendon and cut it into small pieces. 3. Heat the pan, pour in the oil, add the dried pepper and pepper, and heat it on low heat. Stir-fry evenly and you can go out. Five ingredients: 500g beef tendon, Chili 1, red pepper 1, salad oil, salt, onion, ginger, garlic, cooking wine, soy sauce, sesame oil, bean paste, sugar and water. Manufacturing steps: 1. Wash the beef tendon and put it in a pressure cooker without adding water. Cover the pressure cooker, bring it to a boil, and simmer for an hour on medium heat. Turn off the fire. 2. Take out the braised beef tendon and cut it into small pieces with scissors. 3. Add oil to the wok, heat it, and add leeks, ginger and garlic to stir fry. Add beef tendon, stir fry, add cooking wine, soy sauce, soy sauce, sugar and salt in turn (students who eat spicy food can add a spoonful of bean paste), stir fry evenly, and add a little water. 4. Add the green pepper after collecting the juice, and order a little cooking wine and sesame oil before taking it out. accomplish