Seasoning: 1 pot brine soup, appropriate amount of onion, appropriate amount of ginger and appropriate amount of cooking wine.

Exercise:

1, the beef tendon is blanched first, and then the foam is washed away.

2, put it in boiling water, there is no beef tendon on the water surface, add onion, ginger, cooking wine, and cook in a pressure cooker for about 40 minutes.

3. Take it out and put it in the marinade, simmer for about 30 minutes, then turn off the fire and soak. When the soup is a little cold, take out the slices.

Roasted beef tendon

Materials:

Material: 250g of beef tendon (soaked hair).

Accessories: rape heart 25g.

Seasoning: pepper 1g, soy sauce 10g, ginger 5g, yellow wine 10g, monosodium glutamate 1g, vegetable oil 25g, onion 5g, starch1g.

working methods

1. Put the raw beef tendon in a small casserole, add 3 times of water, cook it with slow fire until it is 80% rotten, and then take it out.

2. Add 20 ml of water to thicken into powder and make juice;

3. Stir-fry the rape core in a hot oil pan, and then pour the beef tendon, cooking wine, ginger slices, soy sauce and original soup together;

4. Add monosodium glutamate and prepared sauce after boiling, and add pepper after cooking.

Cut beef, tripe, heart, liver and (1) offal into small pieces, rinse them with hot water, and wash onions, green peppers, carrots and nettles for later use.

(2) Pour the stock into the pot, add its seasoning and boil, then add the material A to boil.

(3) Add other chafing dish ingredients for cooking, mix the ingredients evenly, and serve after dipping in the sauce.