Ingredients:

Beef is rich in protein, and its amino acid composition is closer to the needs of the human body than pork. It can improve the body's disease resistance and is beneficial to growth and development, as well as post-surgery and post-illness care. It is particularly suitable for people who have lost blood and repair tissues. Eating beef in the cold winter has the effect of warming the stomach and is a good tonic in the cold winter. Traditional Chinese medicine believes that beef has the effects of replenishing qi, nourishing the spleen and stomach, strengthening muscles and bones, resolving phlegm and calming wind, and quenching thirst and salivation. It is suitable for people with depression of Qi, shortness of breath, physical weakness, weak muscles and bones, anemia, chronic illness, and yellowish and dizzy complexion.

Ingredients:

1000g beef tendon 300g tomato

Ingredients:

1 piece of ginger

Seasoning:

2 spoons of cooking wine, 2 spoons of light soy sauce

1 spoon of sugar

Method:

1. Prepare all the materials.

2. Peel the ginger and cut into large pieces. Wash the tomatoes, scald them with boiling water, peel off the skin and cut into pieces.

3. Cut the beef shank into large pieces (because the meat will shrink when stewing for a long time and may break into pieces, so the meat needs to be larger), it is best to ensure that each piece of meat has Beef tendon.

4. Heat oil in a pan. When the oil is 60% hot, put in the ginger slices and sauté over medium-low heat until fragrant.

5. Add the beef shank, increase the heat to stir-fry, and stir-fry until the water is basically dry.

6. Pour in the cooking wine, stir-fry evenly and then add the chopped tomatoes.

7. Add light soy sauce, sugar and water with a spoonful of seasoning, and stir evenly.

8. When all the soup is boiling, cover the pot and simmer over low heat for 1.5 hours.

9. Simmer until the soup is thick, add appropriate amount of salt according to personal taste, then turn off the heat and serve.

After simmering over slow fire, the sweet and sour tomatoes are blended into the beef tendon meat without leaving any trace. The stewed beef tendon meat has the sweet and sour taste of tomatoes. It is very delicious and can be eaten easily...

Food Tips:

1. When cutting beef tendon meat, do not cut it too small, because the meat will shrink and may break when stewing for a long time. Therefore, the meat needs to be larger), and it is best to ensure that each piece of meat has tendon, so that it will be refreshing but not hard in the mouth.

2. The sugar in the ingredients is indispensable. In addition to improving the freshness, it can also enrich the taste of tomatoes.