1, the raw beef tendon is cut 2 cm wide, and you don't know how to cut it until you break the wire; Cut the crescent bone into 3 cm square pieces. Wash them all and soak them in water for more than 5 hours. As shown in the figure
2. Put the soaked beef tendon in a pressure cooker, add onion ginger and two spoonfuls of cooking wine, and press for 20 minutes. As shown in the figure
3. Wash the pressed beef tendon with warm water for later use. As shown in the figure
4. Add cold water to the wok, add the soaked crescent bone, add two spoonfuls of cooking wine and simmer on low heat. As shown in the figure
5. Wash the cooked crescent bone with warm water for later use. As shown in the figure
6. Do not put oil in the wok, stir-fry the ribs and crisp bones, and stir-fry them in dry water for later use. As shown in the figure
7. Heat the wok, add appropriate amount of vegetable oil, add 2 tablespoons of bean paste and 4 tablespoons of sweet noodle paste and stir-fry until fragrant, then add onion, ginger, garlic and star anise and stir-fry until fragrant.
8. Stir-fry ribs and crisp bones. As shown in the figure
9. Stir well and add boiled water without raw materials. As shown in the figure
10, add 2 tablespoons of light soy sauce, 1 tablespoon of sugar, a little salt and 4 tablespoons of cooking wine, and bring to a boil. As shown in the figure
1 1, simmer until the soup is dry, take out the pan and decorate with coriander. As shown in the figure
12, barbecue beef tendon is finished.
Extended data:
Beef tendon is mainly protein (collagen), so the nutritional value of beef tendon is not very rich. In fact, beef tendon is not mainly reflected in its nutrition, but because it is delicious and chewy, the more chewy it is, the more delicious it is, so it is loved by many friends.
Beef tendon grows on the back of cattle and is the main tendon connecting the muscles of the whole body. Because the texture is hard and cooking is difficult, it is generally discarded.
Since Xinjiang mutton kebabs appeared in the market, beef tendon has appeared on our dining table in large quantities. As a dish, Bading originated in Sichuan, and the famous Sichuan cuisine takes beef offal as the main raw material and then spread to Chongqing. Chongqing people developed Bading as a snack food, and its unique fiber structure made it very delicious and chewy, which quickly swept the country.
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