Materials
Beef Tendon, Seasonings, Cinnamon, Fragrant Leaf, Pericarp, Ginger, Light Soy Sauce, Light Soy Sauce, Salt, Sugar, Wine
Practice
1.Go home to chop the tendon into large pieces of flying water.
2. Add some big spices, cinnamon, sesame leaves, orange peel, ginger, soy sauce, old soy sauce, salt, sugar, cooking wine, etc., simmering on the fire for three hours, delicious.
Practice two, the column of sauce stewed beef tendon
Materials
600g of beef tendon, about 60g of column of sauce, garlic 5, ginger a piece
Practice
1. Preparation of materials, beef tendon washed, garlic peeled, ginger sliced
2. Preparation of spices: pepper, cinnamon, star anise, sesame seeds, grass berries (the spices are not fixed, the home has what you put it, the main thing is to put it, the main thing is to put it. What are the spices put what it, the main role is to remove the flavor of the beef tendon itself)
3. beef tendon cut small pieces, pot of water boiled, put the beef tendon blanching, about 3 minutes or so, to see the surface of the beef tendon a little bit of contraction, fish out
4. blanched beef tendon cooled with cold water, soak for a while, rinse and drain
5. pot of hot, do not put the oil, dry pot put garlic and Ginger slices, stir-fry aroma
6. Pour into the beef tendons, stir-fry until the surface is dry, slightly charred
7. At this time, pour some cooking oil, stir-fry for about half a minute
8. Pour into the spices prepared in step 2, stir-fry aroma
9. Pour some wine into the pot, stir-fry evenly
10.
11. Add enough cold water, bring to a boil over high heat, then turn down the heat and simmer for about two and a half hours
12. Simmer until the beef tendons are soft and rotten, mix in some chicken broth, and turn up the heat to thicken the broth
Method 3: Stuffed Beef Trotters
Instructions
1. 225 grams of beef trotters, braised beef broth base, 2. 2 Tbsp sesame oil, 1 Tbsp chili oil, 1 Tbsp green onion, 1 Tbsp coriander, and 1 Tbsp Chinese broth base, 1 tbsp sesame oil. 2 tbsp sesame oil, 1 tbsp sesame oil, 1 tbsp green onion, 1 tbsp cilantro
How to make
1. Wash the beef trotters, put them into the braised soup base, and simmer them over low heat for about 2 hours until they are cooked and tender.
2. Take out the stewed beef knuckle, cut it into thin slices when it cools down, add ingredient 2 and mix well to serve.
Practice 4, beef tendon pot
Materials
100 grams of beef tendon, ham slices, red dates six kerneled bamboo shoots, ginger, a small amount of broth, oyster sauce, soy sauce, sugar, salt, wine to prepare the right amount of cornstarch, dark soy sauce, sesame oil, monosodium glutamate
Practice
1, beef tendon with a slow fire fry through the fishing, immersed in water for a little while, and then use the water to lift through the use of
2, under the stewed beef tendon to the bottom of the water, then the water is used to remove the water to be used;
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2, under the oil three tablespoons, burst incense ginger, put seasoning, beef tendon, red dates, sweet bamboo shoots to boil, and then add the ham slow-fire cooking for ten minutes, thickening thin thickening. The original pot on the table.
Practice five, bean paste beef tendon
Materials
Beef tendon 500 grams, star anise 5, pepper 5 grams, 50 grams of cinnamon, grass fruits 3, 2 green onions, ginger, 1 piece, spicy bean paste 1 tbsp. salt 1/2 teaspoon, 1/2 teaspoon of sugar, 20 weeks of Shaoxing wine
How to do it
1.
2. The beef tendons, star anise, pepper, cinnamon, grasshopper, ginger, green onions into the pot, add just over the amount of water, steaming for 3 hours, and then outside the beef tendons, all the materials fished out.
3. Add the seasonings to the pot from recipe 2, and transfer to the stove over medium heat until the sauce is reduced to a simmer.