Production steps:
1. Cut the cooked tendon into large pieces, and cut the onion into large pieces with a hob.
2. Put oil in the pot, according to your usual habit.
3. Heat the oil to 8 minutes, then pour in the onion and stir fry.
4. Stir-fry the onion until fragrant, and add the beef tendon and stir fry.
5. Add seasoning, take a tablespoon of soy sauce, the right amount of sugar (you can not add it according to your own taste), a tablespoon of cooking wine, and the right amount of salt, stir fry.
6. Stir fry until the color is even, and collect the soup. (Because the tendons have been cooked in advance, there is no need to stir fry for too long, which will affect the taste of onions.
7. Finish and load.
Tendons, that is, joints, are artificially pulled out to dry.
Tendons can be divided into anterior tendons and posterior tendons. The tendon of the front hoof is of poor quality, one end is short and flat, and the other end is separated and flat; The hamstring muscle is of good quality, with one end round and the other end separated by two pieces.
There are many kinds of beef tendon, and the common ones are beef tendon and pork tendon. Dry tendons are hard, especially the tendons are old and thick.
Beef tendon is widely favored by consumers because of its high nutritional value, strong health care function and good taste. Tendons have always been a top banquet and have a long history of eating. It tastes tender but not greasy, and its texture is like sea cucumber. So there is a saying: "Beef tendon is more delicious than ginseng."
Tendon is rich in collagen and bio-calcium, with lower fat content and no cholesterol, which can enhance cell physiological metabolism.