Beef tendon, the meat on the leg, is rich in muscle fiber, with a red appearance and the texture of raw meat. It is often made into beef tendon sauce, braised, stir-fried ribs and oxtail, or made into braised taste. Beef tendon is the meat of calf and leg. After careful pruning and cleaning, the tendon oil is removed and there is no fat. Its appearance is long cylindrical, and its average weight is 1 to 2kg. Its meat is red, tender and delicate, pure lean, and does not contain artificial moisture.
Beef tendon is subdivided into five parts: front tendon, back tendon, flower tendon, tendon heart and lateral tendon, also known as cattle exhibition. But because the meat is fresh and tender, the price is relatively expensive, but it does not affect everyone's taste.
Beef tendon practice
1. Braised beef tendon: The bought beef tendon must be soaked in clear water for half an hour, then boiled in clear water, then added with cooking wine, soy sauce, star anise, cinnamon, fragrant leaves, rock sugar, ginger and dried pepper, boiled over high fire, and stewed over low fire for one hour, and served.
2. spicy beef tendon: After the beef tendon is soaked, add a little salt and clear water marinade, cook for about an hour and a half, let it cool, cut it into thin slices, and then crack it for use. Put a proper amount of oil in the pot, then stir-fry the ground pepper, pepper, cinnamon and fennel in the oil, and pour it directly on the cut beef tendon after taking out the pot. This spicy beef tendon tastes spicy and delicious.
Refer to the above content: Baidu Encyclopedia-Beef Tendon