Speaking of beef tendon, many people like to eat it. It has a springy texture and is glutinous but not rotten.

No matter how delicious the food is, if you don't know how to cook it, it will be wasted.

Today, Xiao Yi is sharing a home-cooked recipe for beef tendons. It is light and tasty, and very delicious!

Friends who like it are welcome to collect it.

Ingredients required: Beef tendons, scallions, onions, coriander, garlic, ginger, Huadiao wine, cooking oil, star anise, sugar, salt, pepper, oyster sauce, light soy sauce, dark soy sauce Production steps: Step 1: Clean and cut the scallions

Cut into long sections; cut half an onion into shreds; clean a handful of coriander and cut off the leaves, leaving only the roots; cut garlic and ginger into cubes; clean and cut beef tendons into long sections, then cut them into small pieces with a knife.

Step 2: Add cold water to the pot, blanch the beef tendons in cold water, then add ginger slices, green onion segments, and Huadiao wine to remove the smell, stir well with a spoon, bring to a boil over high heat, and then remove the foam.

Finally, use a slotted spoon to remove the beef tendons and drain the water, and select the green onion and ginger segments.

Step 3: Boil scallion oil.

Fully heat the pot, add an appropriate amount of cooking oil, add green onions and onions, fry until slightly yellow, then add the prepared coriander root and one star anise, simmer thoroughly, fry the green onions until golden, then remove.

Step 4: Pour out the excess scallion oil in the pot and set aside, leaving a little base oil.

Add the ginger and garlic, stir-fry until fragrant, then add the blanched beef tendons, stir-fry well and then pour a little Huadiao wine from the side of the pot to remove the fishy smell.

Step 5: Add an appropriate amount of water to the pot, then add a little sugar, salt, pepper, oyster sauce, light soy sauce, dark soy sauce to season and color, stir evenly with a spoon and bring to a boil over high heat.

Finally, pour it into the pressure cooker together with the soup and press it for 1 hour.

Step 6: Heat the pot, add a little boiled scallion oil, add the scallions, and fry the scallions until they turn slightly yellow.

Step 7: Pour the beef tendons pressed in the pressure cooker into the pot, turn on high heat to thicken the soup, add a little scallion oil before serving, stir-fry evenly and serve on a plate.

Key points in making: Be careful when cutting beef tendons. Beef tendons are relatively tough and tend to slip when cutting. The resulting beef tendons are soft, glutinous and flavorful, and you won’t be able to stop eating them after one bite.

We rarely buy beef tendon and make it ourselves. This time we did it and found it very satisfying to eat once in a while.