1g of beef tendon, 5g of sliced ham, 5g of water-soaked mushrooms, and appropriate amounts of angelica sinensis and salvia miltiorrhiza.

edible alkali, ginger slices, onion segments, cooking wine, monosodium glutamate and salt.

1. The mushroom is pedicled, washed and sliced; Cleaning Radix Angelicae Sinensis and Radix Salviae Miltiorrhizae, and packing in gauze bag.

2. Wash the beef tendon with warm water, put it in a pot, add clean water and edible alkali, cover it, stew for 3 minutes, take it out and wash it, and cut it into sections for later use.

3. add a proper amount of clear water to the pot, add cooking wine, beef tendon, ginger slices, onion slices, mushroom slices, ham slices and gauze bags, boil over high heat for about 3 hours, pick out onion slices, ginger slices and gauze bags, and season with salt and monosodium glutamate.

ingredient: 25g of fresh beef tendon. Accessories: 15g of soy sauce, 1g of cooking wine, 3g of salt, 2g of monosodium glutamate, 5g of sugar, 2g of chicken soup, 2g of starch, 3g of onion and 5g of oil.

1. Cut the tendon into strips with a length of 5cm and a width of about 1cm.

2. blanch the tendons in boiling water before taking them out.

3. The wok is on fire, add 5 grams of oil, stir-fry the onion until it smells fragrant and turns slightly golden, add the tendon, stir-fry it quickly, and heat the tendon evenly. Add soy sauce, cooking wine, salt, monosodium glutamate, white sugar and chicken soup, then turn to low fire for 1 minutes, then heat it with high fire, and put it in the solution. ?

1. Wash beef tendon with water, boil it in white water pot, take it out and cool it, and cut it into long pieces one inch long and five minutes wide with a knife;

2. Sit in a boiling water spoon, blanch the cut beef tendon with boiling water and control it out;

3. Sit in an oil spoon, stir-fry duck oil, onion and Jiang Mo, cook wine and soy sauce, stir-fry stock, add the main ingredients, add monosodium glutamate, adjust the taste with salt, thicken, stir-fry the oil (duck oil) and turn out the spoon.

1. The beef tendon is washed with warm water first.

2. Add dried tangerine peel, cinnamon, clove, cardamom, fennel, eight peppers, prickly ash, tea and other materials, add a little more water, and avoid adding water in the middle.

3. Simmer for 1 hour, and add radish

. Stew until the beef tendon is rotten and some sticky gum comes out.

5. Finally, put some pepper or coriander according to your own taste.

1. Wash the beef tendon with clear water, add water to the pot and put it together with the beef tendon. The water is more than the beef tendon. Boil for 4-5 minutes and remove it. Soak the beef tendon in clear water for a while and remove it and cut it into pieces for later use.

2. Bring the oil to a boil in another pan. Add ginger and garlic until the oil is 4-5% hot, then add beef tendon, a little cooking wine, stir-fry for a while, then add pepper, thirteen spices and balsamic vinegar. The balsamic vinegar should be spread along the side of the pan and stir-fry.

3. Add salt, finally add chicken essence and stir-fry for a while, and stir-fry the seasoning evenly.