Ingredients ?

Beef tendon 250g

Dried chili pepper moderate

Ginger 5 slices

Garlic 3 cloves

Soy sauce 2 spoons

Old soy sauce ? spoons

Sugar ? spoons

Salt moderate

Braised beef tendon practice ?

Bull tendons bought back after washing chopped large pieces, add water, ginger stew simmering 3-4 hours (skimming a small amount of floating powder). Drain. Cool down and cut into small pieces.

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The leftover beef tendon soup is a delicious and nourishing broth.

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Heat the frying pan, add ginger slices, garlic cloves, dried chili peppers and stir fry. Pour in the beef tendon pieces and stir-fry well.

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Add 2 spoons of soy sauce, half a spoonful of dark soy sauce, half a spoonful of sugar and stir fry evenly for color. Add moderate amount of water, moderate salt and simmer for a while, and collect the juice to dry.

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The beef tendon soup will be frozen in the refrigerator.

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Tips

No wine added, nothing fishy. The stew produced very little floating powder, and beef tendon is indeed a very clean ingredient.