The ingredients are as follows: 250g (cooked) beef tendon, 2 green onions, 2 tablespoons of soy sauce, 2 tablespoons of chicken essence 1 2, 2 tablespoons of soy sauce 1 sugar, oyster sauce 1 tablespoon, salt 1 tsp, and ginger/kloc-0.

The specific method is as follows: a pair of beef tendons, half cooked, can be cut into pieces of uniform size. Add 2 tablespoons of white wine to beef tendon, blanch onion and ginger, and cook for 5-8 minutes on low heat to remove fishy smell. Separate the onion from the onion leaves and cut a few knives on the edge of the onion, so that it is easy to taste when frying. Cut some garlic slices and ginger slices, onion, ginger, garlic and coriander. Take out onion, ginger, garlic and coriander, and mix 2 tablespoons of light soy sauce, 65,438+0 tablespoons of light soy sauce, 65,438+0 tablespoons of oyster sauce and 2 teaspoons of white sugar into bowl juice for later use, leaving a little base oil in the pot, which is less than the amount of cooking. Pour in the prepared bowl juice, stir-fry over low heat to make the fragrance bubble, pour in the cooked beef tendon and add enough boiling water.

Practice 2: Dry pot beef tendon

The ingredients are as follows: 500g beef tendon, 6 green garlic, 5 pepper, 1 teaspoon salt, 1 teaspoon soy sauce, half teaspoon monosodium glutamate, 1 ginger, 2 star anise, 1 cinnamon, 2g sugar.

The specific method is as follows: Boil beef tendon in boiling water for 8 minutes, take out cold water, put beef tendon, star anise, cinnamon and chives in a pressure cooker for about 1 hour (9 cooked and rotten), take out spices and discard them to make soup for later use. Pat the head of the green garlic leaves with the back of a knife, separate the garlic from the garlic leaves, cut the garlic leaves into inches, and put the garlic in the bottom of the dry pot.

Practice 3: Braised beef tendon

The ingredients are as follows: beef tendon 500g, Chinese cabbage 200g, salt 1 teaspoon, soy sauce 1 spoon, rock sugar 25g, monosodium glutamate half teaspoon, onion 1 root, ginger 1 root, star anise 2, cinnamon 2 and sesame oil/kloc-0.

The specific method is as follows: cut beef tendon into small pieces, then blanch it in boiling water, take it out and drain it, shred Chinese cabbage, add a little oil, refined salt and monosodium glutamate, stir-fry it over high fire until it is ready for use, heat it in a wok, add base oil, onion, ginger, star anise and cinnamon, and cook Shaoxing wine and soy sauce.