The 5 most delicious ways to make beef tendon, each one is rich and delicious. Have you tried them all?

The first type: braised chestnut beef tendon

Prepare the following ingredients: beef tendon, chestnut, green onion, pepper, star anise, ginger, garlic, dried chili, dark soy sauce, light soy sauce, Oyster sauce, sugar, edible salt, edible oil;

The specific method is as follows: wash the beef tendons and blanch them in a pot, then pour cold water to control the water and set aside. Cut off excess skin and lymph, remove broken bones, rinse beef tendons and put them in a pressure cooker for 30 minutes. Remove the cooked beef tendons from cold water and cut into 3cm pieces. Boil the peeled chestnuts in hot water for 10 minutes, remove from the cold water and set aside. Heat the cold oil in the pot and sauté the onions, ginger and garlic until fragrant. Add the dried chili peppers, star anise and Sichuan peppercorns and stir-fry until fragrant. Add the beef tendons and chestnuts. Stir-fry for a while. Add light soy sauce, dark soy sauce and oyster sauce to taste. Pour in boiling water. Add the ingredients, cover the pot and simmer on low heat for 30-40 minutes, cook until the chestnuts are soft and rotten, add appropriate amount of salt and sugar to taste, reduce the juice over high heat and remove from the pot.

Second type: Stir-fried beef tendon with green pepper

Prepare the following ingredients: beef tendon, green pepper, garlic, ginger, star anise, cinnamon, bay leaves, chives

The specific method is as follows: first wash the prepared beef tendons with clean water, then pour the beef tendons into the inner pot of the rice cooker, continue to add ginger slices, bay leaves, star anise, cinnamon, and 2 spoons of cooking wine, and start the rice cooker to cook the tendons. , select the pressure taste, click to start, deflate naturally and take it out. While the tendons are stewing, cut the chili into diagonal pieces, mince the ginger and garlic and set aside. Cut the stewed beef tendons into thin slices or pieces. It is recommended to cut them into smaller pieces to enhance the flavor. Heat oil in a pan, add ginger, minced garlic, and chili pepper and stir-fry until fragrant. Pour in beef tendons and stir-fry. Pour in 2 tablespoons of cooking wine to remove the fishy smell. Stir fry constantly. After the cooking wine has dried up, continue to pour in 1 spoon of light soy sauce, half a spoon of dark soy sauce, 1 spoon of oyster sauce, and a little salt to taste. Pour in a little beef tendon stew stock to melt the salt and other seasonings and mix them more evenly. Finally, use high heat to reduce the juice. Just load it into a plate.

Third option: braised beef tendon

Prepare the following ingredients: beef tendons, dried chili peppers, cinnamon, ginger, garlic, rock sugar, oyster sauce, light soy sauce, green onions, Sichuan peppercorns, bay leaves , star anise

The specific method is as follows: boil water in a wok, add peppercorns, bay leaves, ginger slices, green onions, put in the raw beef tendons and cook for 10 minutes, remove and cut in half (each tendon Usually very long, cut into two sections for easy flavor). Re-heat the water in the stew pot, add star anise, cinnamon, dried chili peppers, scallions, ginger slices, bay leaves, garlic cloves, and rock sugar. After boiling, add the beef tendon that was cut before, and cook on low heat for an hour and a half. Add soy sauce and oyster sauce. Continue to simmer on low heat for two and a half hours. After a total of four hours of simmering, you can take it out of the pot and enjoy.

The fourth method: Stewed beef tendon with bean tendon

Prepare the following ingredients: beef tendon, rock sugar, light soy sauce, dark soy sauce, cooking wine, bean tendon, chopped green onion, aniseed, cinnamon, Geranium leaves, vegetable oil

The specific method is as follows: wash the beef tendons prepared in advance and cut into sections; put a few ginger slices, green onion segments and cooking wine in the water, add the beef tendons and boil for about 3 minutes, and cook After opening, remove and drain the water and set aside. This step must be done to remove the fishy smell of beef tendons, because the fishy smell of beef tendons is relatively strong. Soak the bean tendons for about 5 hours, then cut them into sections and set aside. Heat the pan with cold oil, add the green onions and ginger slices and sauté until fragrant, then add aniseed, cinnamon, bay leaves and other spices, add the beef tendons and stir-fry. Then pour in light soy sauce for seasoning, a little dark soy sauce for color, a little rock sugar for flavor, and continue to stir-fry. Then heat the water and simmer for about 2 hours until the beef tendons are tender. If you have a pressure cooker at home, you can use a pressure cooker to stew. When the beef tendons are ready to be poked, add the bean tendons and heat over high heat to reduce the juice. Because bean gluten is very easy to cook, so it should not be put in too early, otherwise it will easily become simmered. Sprinkle chopped green onion on serving plate. The bean tendons soaked in gravy have both the aroma of soy products and the mellow taste of meat, which is very delicious.

The fifth method: beef tendon pot

Prepare the following ingredients: beef tendons, potatoes, sausages, soy sauce, cooking wine, star anise, ginger, garlic, carrots

The specific method is as follows: first cut the potatoes into large chunks, cut the carrots into small pieces, slice the sausage, slice the ginger, and cut the beef tendons into small pieces. Blanch them in hot water for two or three minutes, take them out and set aside.

Heat oil in a pot, sauté ginger and garlic until fragrant, add beef tendons, stir-fry for two to three minutes, add potatoes and sausages, and continue to stir-fry for another two to three minutes. Add star anise, cooking wine, soy sauce, and a small amount of salt, stir-fry evenly, then add boiling water to cover the ingredients, cover the pot and simmer for a few minutes. Transfer the ingredients from the wok to the casserole, simmer over low heat for 15 minutes, add the carrots, and continue to simmer over low heat for 30 minutes. Sprinkle onions 5 minutes before serving, simmer over low heat, and finally sprinkle with a few celery leaves for decoration, and you're done!