Practice: 1, buy semi-finished beef tendon, tear off the fat on the surface after going home, wash it twice with warm water and cut it into small pieces for later use. This semi-finished beef tendon is actually cooked seven or eight times, and it will be soft and rotten if cooked at home for twenty minutes. White radish does not grab the taste and taste, and it is just right with beef tendon.
2, hot pot hot oil, stir-fried ginger slices, fresh peppers, dried peppers, you can put ingredients when the fragrance (fresh peppers, star anise, cinnamon is not suitable for long-term frying, it will be bitter, as long as the fragrance of ingredients comes), white radish is more appetizing than lard, and putting some lard when cooking can better stimulate the umami taste of white radish.
3. Throw the cut beef tendon into the pot and stir fry. Stir-fry the water vapor on the surface first, then pour some cooking wine along the edge of the pot to remove the fishy smell, add shredded pepper, soy sauce and oyster sauce to refresh and stir fry.
4. At this time, please quickly stir-fry the cut white radish in the pot, heat the water over the radish and beef tendon, cover the pot and boil, then simmer for 20 minutes.
5. The gum of beef tendon is stewed. After the white radish is stewed soft and rotten, you can add a little sugar to refresh it. You need to add some salt to flavor it. Stir-fry the juice and turn off the heat until you are satisfied. The white radish is soft and rotten, and the beef tendon is soft and waxy. The hotter, the more delicious, the more enjoyable, and the cure and decompression.