Speaking of beef tendon, many people want to eat it, and it tastes chewy and sticky, but not rotten. No matter how delicious it is, if it doesn't work, it can be thrown away. Today, Xiaoyi is here to share the light, delicious and very delicious beef tendon home cooking! You can collect your favorite friends.

Ingredients required:

Beef tendon, scallions, onions, coriander, garlic, ginger, Huadiao wine, cooking oil, star anise, sugar, salt, pepper, oyster sauce, light Soy sauce, thick soy sauce

Production steps:

Step 1: Wash the green onions and cut into large pieces. Chop the onion in half. Clean a handful of cilantro, cut the leaves and leave the roots behind. Thinly slice the garlic and ginger. Cut clean beef tendons. Select the longer section and cut it into smaller pieces with your knife.

Homemade beef tendon dish with onions was soft and decadent, served with wine and tasted better than beef tendon.

Step 2: Put cold water into the pot, blanch the beef tendons in the cold water, add thinly sliced ??ginger, green onions and Huadiao wine to remove stains, stir well with a spoon and boil over high heat, then fish out. bubble. Finally, remove the beef tendons with a slotted spoon to drain, then remove the scallions and ginger pieces.

Home-cooked beef tendons and leeks are soft and rotten, and when paired with wine, they taste better than beef tendons.

Step 3: Boil scallion oil. Heat the pot thoroughly, add an appropriate amount of cooking oil, add green onions and onions, fry until slightly brown, then add the prepared coriander roots and fennel, boil, and fry until the onions are removed, until golden brown.

Step 4: Pour excess scallion oil into the pot and leave some base oil. Add diced ginger and garlic and fry until fragrant, add boiled beef tendon and stir well, then pour a little Huadiao wine from the side of the pot to remove the fishy smell.

Homemade beef tendon and scallions are soft and decadent when cooked, and taste better than beef tendon when paired with wine.

Step 5: Pour an appropriate amount of water into the pot, add a little sugar, salt, pepper, oyster sauce, light soy sauce and thick soy sauce to season and color, then stir well with a spoon and heat over high heat boiled. Finally, the broth is poured into the autoclave and pressed for an hour.

The home-cooked beef tendon and scallions are soft and rotten, can be eaten with wine, and taste better than beef tendon.

Step 6: Heat the pan, add a little boiled leek oil, pour in the leeks and fry until the leeks turn yellow.

Step 7: Use a pressure cooker to pour the pressed beef tendons into the pot, heat over high heat to thicken the broth, and then before starting the pot, pour a little scallion oil, then stir evenly and take it out.

Production Points:

Be careful when cutting beef tendon. Beef tendons tend to slip when cutting more chewy foods.

The beef tendon is soft and comes with sticky rice, so you can't stop eating it. We rarely buy beef tendons, we usually make them ourselves, but this time we found ourselves eating them occasionally.

Friends who like beef tendon can try the above steps!