material
Beef tendon, aniseed, cinnamon, fragrant leaves, dried tangerine peel, ginger, soy sauce, soy sauce, salt, sugar, cooking wine.
working methods
1. Go home and chop the beef tendon into pieces.
2. Add some aniseed, cinnamon, fragrant leaves, dried tangerine peel, ginger, soy sauce, soy sauce, salt, sugar, cooking wine, etc. Stew it on low heat for three hours. It's delicious.
Method 2: Braised beef tendon with column sauce.
material
600 grams of beef tendon, 60 grams of column sauce, 5 pieces of garlic, ginger 1 piece.
working methods
1. Prepare materials, wash beef tendon, peel garlic and slice ginger.
2. Prepare seasonings: pepper, cinnamon, star anise, fragrant leaves and tsaoko (the seasonings are not fixed, so whatever you have at home is mainly used to remove the taste of beef tendon itself).
3. Cut the beef tendon into small pieces, put it in a pot and boil it. Add the beef tendon and blanch it for about 3 minutes. Take it out when the surface of beef tendon shrinks a little.
4. Rinse the blanched beef tendon with cold water, soak for a while, wash and drain.
5. Heat the pan without oil, add garlic and ginger slices to the dry pan, and stir-fry the fragrance.
6. Pour in beef tendon and stir fry until the surface is dry and slightly burnt.
7. At this point, pour in some cooking oil and stir fry for about half a minute.
8. Pour in the spices prepared in the second step and stir-fry the fragrance.
9. Pour some cooking wine into the pot and mix well.
10. Add the column sauce and stir well.
1 1. Add enough cold water, bring to a boil with high fire, and simmer for about two and a half hours.
12. Stew beef tendon until soft and rotten, add a little chicken essence, and turn to high heat to collect thick soup.
Practice 3, red stuffy beef tendon
material
1. 225g beef tendon, 2 pieces of braised soup base. 2 tablespoons sesame oil, 1 tablespoon spicy oil, 1 tablespoon chopped green onion, and appropriate amount of coriander.
working methods
1. Wash the beef tendon, put it into the braised soup base, and simmer for about 2 hours until it is cooked and soft.
2. Take out the stewed beef tendon, cool it and cut it into thin slices. Add material 2 and mix well to serve.
Practice 4, beef tendon pot
material
Beef tendon 100g, sliced ham, six peeled carrots of red dates, ginger, a small amount of soup, oyster sauce, soy sauce, sugar, salt, wine, raw flour, soy sauce, sesame oil and monosodium glutamate.
working methods
1. Fry beef tendon with slow fire, take it out, soak it in clear water when there is little water, and then blanch it with boiling water for later use;
2, add three tablespoons of oil, saute ginger, add seasoning, beef tendon, red dates and carrots to boil, then add ham and simmer for ten minutes, thicken. The original pot is served.
Practice 5, watercress beef tendon
material
500g of beef tendon, 5 grains of star anise, 5g of pepper, 50g of cinnamon, 3 grains of tsaoko, 2 onions, ginger 1 slice, spicy bean paste 1 spoon, salt 1/2 teaspoons, sugar 1/2 teaspoons and Shaoxing wine 20 teaspoons.
working methods
1. blanch the beef tendon and wash it for later use.
2. Put beef tendon, star anise, pepper, cinnamon, Amomum tsaoko, ginger and onion into a pot, add water that just submerged beef tendon, steam for 3 hours, and then remove all materials except beef tendon.
3. Add the seasoning into the pot of method 2, move it to the furnace, and cook it on medium heat until the soup is dry.