How to cook beef tendon with green onion

1. A pair of beef tendon. The one bought is half-cooked and contains salt, so you need to add it later as appropriate

2 .Cut the front part of the tendon into half-centimeter thick slices

3. Cut the cylindrical tendon at the back into two pieces. In short, just change the cutter into evenly sized segments

4. Add 2 tablespoons of white wine to the tendons, blanch an appropriate amount of green onions and ginger, and cook over medium-low heat for 5-8 minutes to remove the fishy smell. The bought beef tendons have salt in them and have a strong fishy smell, so they need to be cooked for a while to remove the fishy smell and part of the salt

5. 2 scallions, white and green onion leaves separated

6. Make a few cuts on the side of the white scallion to facilitate the flavoring when frying

7. Two Cut two knives on each end to facilitate the flavoring when frying

8. Cut some garlic and ginger slices. The ratio of onions, ginger, garlic and coriander is about 4:1:1: 1

9. When the oil is 50% hot, add garlic and ginger slices first

10. Then add green onions

11. Finally add coriander and keep Medium heat

12. Fry until the onion is slightly browned. This is what professionals call golden onion segments, but be sure not to burn it, otherwise the taste will change

13 .Drain onions, ginger, garlic and coriander

14. Mix 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, and 2 teaspoons of sugar into a bowl of juice

15 .Leave a little base oil in the pot, just a little less than the amount for cooking. Pour the rest into a glass bottle and keep it sealed and refrigerated. There will be no problem in a month or two.

16. Pour in the bowl of juice that has been mixed in advance. , stir-fry over low heat until fragrant and bubbling, the fire should be low, otherwise the pan will be burnt

17. Pour in the blanched beef tendons, add enough boiling water to cover the beef tendons, and simmer over low heat Cook for 30-40 minutes until the beef tendons are tender

18. Taste the saltiness and add salt and chicken essence to taste. Use high heat to reduce the juice. When it is out of the pot, pour the fried scallion oil on it