Materials:
500g beef tendon, half onion, half red pepper, appropriate amount of onion, 3 cloves of garlic, 5g soy sauce, 2g soy sauce and a little pepper.
Exercise:
(1) beef tendon silk for use.
(2) Shred the onion for later use.
(3) Slice red pepper for later use.
(4) Add cooking oil to the pot, add chopped green onion and minced garlic and stir-fry until fragrant.
(5) Add onion and continue to stir fry.
(6) Add beef tendon and continue to stir fry.
(7) Then add light soy sauce, dark soy sauce and pepper, stir-fry until the soup is thick, and finally add red pepper, stir-fry for 1 min.
2, osmanthus braised beef tendon.
Materials:
200g of beef tendon, scallion 1 root, 2 cloves of garlic, 4 slices of ginger, 50g of Le Jia osmanthus braised sauce, 300g of water and 20g of oil.
Exercise:
(1) Set the ingredients and cut the onions.
(2) Heat oil and stir-fry onions.
(3) fry until brown, and take out for later use.
(4) Stir-fry the ginger, garlic and beef tendon, and let the beef tendon solidify.
(5) Add half of Le Jia osmanthus braised sauce and water, and boil.
(6) Cook on low heat for 20 minutes and collect the juice.
(7) After the braised beef tendon is done, sprinkle with osmanthus flowers and serve.
3, braised beef tendon stewed radish.
Materials:
Beef tendon 1000g, one radish, two cloves of garlic, six slices of ginger, one packet of stewed beef tendon spice, one spoon of soy sauce, one spoon of oyster sauce, five crystal sugar, one spoon of soy sauce, one spoon of cooking wine, 5g of salt and 20g of peanut oil.
Exercise:
(1) Cut the beef tendon, soak it in clear water to remove blood, and change the water several times.
(2) Cook beef tendon in cold water.
(3) blanch the beef tendon, remove it and wash it for later use.
(4) Slice the ginger, peel the garlic, and prepare the spice package of stewed beef tendon with rock sugar.
(5) Put oil in the pot, heat the oil, and pour in rock sugar to stir-fry the sugar color.
(6) Stir-fry ginger slices and garlic, stir-fry beef tendon, stir-fry soy sauce and oyster sauce evenly.
(7) Add a proper amount of warm water, add spice bags and dried peppers, and bring to a boil over high fire.
(8) Turn down the fire and simmer for three hours.
(9) Peel the white radish and cut it into small pieces.
(10) Pour in beef tendon that has been stewed for three hours, bring it to a boil with high fire, and turn to low heat to continue stewing for half an hour.
(1 1) Turn it over from time to time to avoid burning the pot. The stew is almost done, add some salt to taste, and then collect the juice over high fire.