Generally use oil. The method is to put the dried tendons in a pot and cool the oil, and the oil amount is 1500g of dried tendons and 1500g of oil. Fry on medium fire, turn the tendon with a spoon until white bubbles appear on the tendon, then leave the pot end away from the fire and let it stand, reduce the oil temperature, and then fry on medium fire after the bubbles disappear, and keep turning with the spoon until the tendon expands greatly.

To make water, first wash the trotters with warm water and put them in a cold water pot to boil. Take it out after about two or three hours of slow cooking, tear off the tendons and skins outside, put it in a new pot filled with clear water, and cook it slowly over low heat. When they are thoroughly cooked and transparent, take them out and put them in new water.

After the dry tendons are soaked, there are many ways:

First, beef tendon with scallion oil

Ingredients: water beef tendon

Ingredients: rape heart,

Seasoning: salt, chicken essence, cooking wine, onion, shredded ginger, oyster sauce, pepper, starch, cooking oil, soup stock and onion oil.

working methods

1. Cut the beef tendon, blanch it with boiling water, rinse the cabbage with boiling water, blanch it with salt and cooking oil, take it out and circle around the plate;

2. Light the pot and pour in the oil. When the onion is stir-fried for three times, pour out the appropriate amount of onion oil, then add shredded ginger, salt, cooking wine, pepper, soy sauce, chicken essence, white sugar, broth and beef tendon, and simmer for 30 minutes. When the tendon is soft and rotten until the juice is thick, turn to high heat and thicken it with water starch, pour in scallion oil and pour it on the plate.

Second, tendon ginseng in oyster sauce.

Ingredients: beef tendon 300g, sea cucumber 500g, onion 3, ginger 20g, broth 1 cup, oyster sauce 3 tbsp, crystal sugar 1 tbsp, sesame oil 1 tbsp, white powder 1 tbsp, and water 2 tbsp.

working methods

1. Wash the sea cucumber and cut the oblique section; Wash onion and cut into sections; Wash ginger and slice; Seasoning b is made into white powder water for use.

2. Cook the hamstring and broth together for about 20 minutes with a small torch until the hamstring is soft and rotten.

3. Take another pot, add 1 tbsp oil, heat it, saute shallots and ginger, add 1 sea cucumber, oyster sauce of scallops and crystal sugar, cook with beef tendon and broth prepared by method 2 on low heat for about 5 minutes, then slowly pour in white powder to thicken, and finally drop sesame oil.

Third, stew the tendons with fire.

Main ingredients: trotters tendon150g, auxiliary materials: Jinhua ham 50g, bamboo shoots 40g, seasoning: onion10g, yellow wine 25g, salt 3g, monosodium glutamate 3g, pea starch 5g and lard 30g.

working methods

1. Divide the tendon into two sections, cut them in half, and drain;

2. Blanch the bamboo shoots to 80% maturity and cut them into thin slices for later use;

3. Slice ham;

4. Heat the wok over medium heat, add 25g lard, stir-fry chives and ginger, and stir-fry crab powder;

5. Add 1g wine, soy sauce, sugar and monosodium glutamate, stir-fry, and immediately take out the pot after adding vinegar;

6. Add chicken soup, beef tendon, 14g wine, 2g sugar and salt to the wok, and bring to a boil;

7. Add monosodium glutamate 1.5g, dilute the wet starch, slowly pour it into the pot, then pour 25g cooked lard along the edge of the pot, and keep turning the wok;

8. At the same time, evenly spread the crab powder on the tendons, put it in the pot and sprinkle with washed coriander leaves.