Material: 300g beef tendon,

Accessories: 200g of potato (yellow peel) and 50g of radish.

Seasoning: onion 10g, ginger 10g, salt 3g, monosodium glutamate 8g, pepper 3g, soy sauce 6g, star anise 2g, pepper (dried red tip) 10g, and lard 25g.

working methods

1. Stew beef tendon in a pressure cooker, take it out, cool it and cut it into pieces (2 cm long) for later use;

2. Cut the potatoes into big cubes;

3. Cut the onion and slice the ginger;

4. Cut the dried peppers into filaments.

5. Heat lard in the pot, stir-fry the pot with onion and ginger slices, add 750g stock, add soy sauce, pepper, star anise and dried chili shreds, add cooked beef tendon pieces and potato pieces, and add salt to stew until the potato pieces are crisp and rotten;

6. Finally, stew the radish in small water for 3 minutes, and then add monosodium glutamate to serve.