Accessories: coriander (100g)

Seasoning: salt (10g), sugar (10g), onion (10g), ginger (10g), pepper (10g), cooking wine (50g) and sesame oil (/).

Production method:

1. Knead beef tendon with salt, sugar, pepper and a little nitrate (one week in winter and three days in summer, including turning twice), take it out and wash it; Pick and wash the coriander.

2. Put beef tenderloin, chopped green onion, ginger, cooking wine and appropriate amount of water (water is subject to beef) into the pot until it is 70% rotten, remove it and cool it, and brush it with sesame oil to avoid cracking.

3. When eating, cut it into thin slices and put it on the plate, drizzle with sesame oil, and serve with coriander.

Coriander contains a lot of volatile oil, and its special aroma is volatile oil. It can remove the fishy smell of meat, so adding some coriander to some dishes can play a unique role in removing fishy smell and enhancing flavor. Coriander extract has obvious effects of sweating, clearing away heat and penetrating rash, and its unique fragrance can stimulate sweat gland secretion and promote sweating and penetrating rash. Another function of regulating the stomach is that the pungent aroma of coriander can promote gastrointestinal peristalsis, which has the effect of appetizing and strengthening the spleen.

However, it is not advisable to take coriander when taking tonics and traditional Chinese medicines such as Atractylodes macrocephala and Cortex Moutan, so as not to reduce the curative effect of tonics; Don't add coriander to pork at the same time, otherwise it will help clear away heat and resolve phlegm.