Recipe introduction: golden yellow, soft and salty.

material

Material: 500g beef tendon,

Seasoning: 50g of duck oil, 5g of onion, 5g of ginger, 5g of cooking wine, 2g of monosodium glutamate, 5g of soy sauce, 3g of salt and 3g of corn starch.

working methods

1. Wash beef tendon with clear water, blanch it in a white water pot, take it out and let it cool, and cut it into long pieces one inch long and five minutes wide with a knife;

2. Take a boiling spoon, blanch the cut beef tendon with boiling water and control it;

3. Sit in an oil spoon, stir-fry duck oil, onion and Jiang Mo, cook cooking wine and soy sauce, stir-fry broth, add main ingredients, add monosodium glutamate, add salt to taste, thicken, stir-fry oil (duck oil), and turn over.