2. Wash the beef tendon and cut into pieces. Add a little salt, a little black pepper and a little monosodium glutamate and marinate in oil.
3, oven 230, baking 10 minutes, flipping baking 10 minutes.
4. Beef tendon refers to the muscle of the thigh of the cow, and it is not the part on the buttocks of the cow. Tendon meat is the meat of the front and rear legs. The front leg meat is called the anterior tendon, and the rear leg meat is called the posterior tendon. The muscles are all the same flower shape. Suitable for stewing, stewing, sauce, etc.
Tendon meat is the meat from knee joint to thigh. Wrapped in meat film, there are hidden ribs, moderate hardness, regular texture, the most suitable for braised taste. Beef is the second largest meat food in China, second only to pork. Beef has a high protein content and a low fat content, so it tastes delicious and is deeply loved by people, enjoying the reputation of "the best in meat". Beef should not be eaten with chestnut, snail, brown sugar, leek, white wine and pork.