1, beef tendon, after washing, put it in a pot with cold water, add cooking wine, ginger slices and scallion, and cook for 15 minutes until it is broken, and drain it;

2. Change the beef tendon into a 4 cm long section and put it into the casserole. Add the broth and stew for 60 minutes with low fire;

3. Heat the bottom oil in the pan to 60% heat, stir-fry the spicy girl sauce to get oil, stir-fry the garlic moss rice, ginger rice, red pepper rice and beef tendon over high fire 1 min, cook the cooking wine, add refined salt and monosodium glutamate to taste, thicken with wet starch, sprinkle chopped green onion and pepper oil, and serve.

Practice 2:

1, wash the beef tendon and cook it in a pressure cooker;

2. Cook it in an iron pan, and then add seasonings such as ginger, salt, cooking wine and onion. In order to understand the greasy scalding, I added potatoes and carrots myself for your reference.

3, you can start when it is cooked, that is, it takes some time to cook, and the rest is actually very simple.

Practice 3:

1, cut the tendon into strips with a length of 5cm and a width of about 1 cm;

2. Put the hamstring in boiling water and take it out;

3, the wok is on fire, add 50 grams;

4. Stir-fry the onion until it smells fragrant and the onion turns slightly golden;

5. Add the tendons and stir fry quickly, so that the tendons are evenly heated;

6. Add soy sauce, cooking wine, salt, monosodium glutamate, sugar and chicken soup;

7. After boiling, switch to low fire for 10 minute;

8. Heat with high fire, and finally thicken with starch.