1, stewed potato with cow's nest bone
Soak the bone in cold water, clean it, put it in a pressure cooker, add water, onion and ginger and marinate it for 25 minutes. When the pot is cold, open the lid and take out the stewed cow's nest bone. Dice the potatoes. Remove the tendons from the cooked cow's nest bone and cut it into small pieces. Bones don't need to be so clean. You can make soup in the pot next time.
Put oil in the pan, add two spoonfuls of sugar, stir-fry until it bubbles and changes color, then add two spoonfuls of yellow sauce, stir-fry twice, add beef tendon, add less water, add two spoonfuls of soy sauce, add potatoes and stew for 20 minutes. This dish is very good
2. Braised beef bones
Soak the bones in clear water for ten minutes, and then wash them. Blanch in clear water to remove blood foam. Take out the cooked cow's nest bone and air it until it is not hot. Remove the tendons from the bones and cut them into small pieces. Add water to the pot, add ginger, fragrant leaves and aniseed and boil. Cook the bones of the cow's nest, remove the floating foam on them, and simmer for about an hour and a half until the tendons are soft and rotten.
Take out the cow's nest meat, control the water, take hot oil from the pot, add sugar and stir well, then pour in the cow's nest meat and stir-fry until it is brown. Add onion and soy sauce, a little original soup and salt to collect the juice.
Where is the fossa?
Cow's nest bone is the knee part of cow's hind leg, which can be made into braised cow's nest bone tendon. Braised beef tendon is a delicious dish. The main raw material is beef tendon, which is soft and chewy and rich in collagen, calcium and protein. Very delicious.
The other different part of beef is the upper brain, which is located on the back near the neck. The meat is tender and suitable for roasting and frying. Steak, located in the back, is equivalent to the keel of a pig and is suitable for roasting and stewing. Bones can be removed or boned when cooking, and the meat is fresh and tender. Cold storage for a day or two, tender, ribs, equivalent to pork belly.