Roasted sheep tendon Ingredients: sheep tendon (soaked hair) 250g.
Accessories for roast mutton tendon: winter bamboo shoots 15g, fresh mushrooms 10g.
Seasoning for roast mutton tendon: cooking wine 10g, soy sauce 15g, monosodium glutamate 2g, chicken oil 40g, duck oil 35g, peanut oil 40g, onion 10g, ginger 10g, garlic (white skin) 10g, star anise 2g.
Characteristics of roast sheep tendon: bright red color, soft and smooth, mellow and delicious.
The practice of burning sheep tendon;
1. Cut the tendon into 3.3 cm sections, put it in a water pot and scald it thoroughly. Sliced mushrooms and bamboo shoots.
2. Put a spoon on the fire, add peanut oil to heat it, add aniseed, onion (cut into sections), ginger (sliced) and garlic, stir-fry until fragrant, add cooking wine and chicken soup to boil, take out seasoning, add tendon, soy sauce and salt, stew with low fire, simmer with high fire to collect juice, add monosodium glutamate and sugar, and pour in clear water.
Tips for making roast mutton tendon: This product needs proper chicken soup.