Braised tendons recipe 1 Ingredients: 250 grams of fresh beef tendons Accessories: 15 grams of soy sauce, 10 grams of cooking wine, 3 grams of salt, 2 grams of MSG, 5 grams of sugar, 200 grams of chicken broth, 2 grams of starch, green onions 30g, oil 50g Features: Strong salty flavor, golden red color. Method: 1) Cut the tendons into strips of 5 cm long and about 1 cm wide and thick; 2) Blanch the tendons in boiling water and take them out; 3) Heat the wok and add 50 grams of oil; 4) Stir-fry the green onions. , until the onions are fragrant and the onions turn slightly golden; 5) Add the tendons and stir-fry quickly so that the tendons are evenly heated; 6) Add soy sauce, cooking wine, salt, monosodium glutamate, sugar, and chicken stock; 7) After boiling, switch to a small pot Simmer for 10 minutes; 8) Heat over high heat, and finally thicken with starch. Method 2 Ingredients: 250 grams of fresh pork trotters Accessories: 6 grams of dongru, 50 grams each of magnolia slices and ham, 13 grams each of soy sauce, cooking wine, green onions, and starch, 8 grams of ginger, 3 grams each of salt and MSG, and 250 grams of soup. Features: delicious taste, glutinous taste, bright red color. Production process 1. Boil the raw tendons in water, then take them out, rinse them with cold water to remove the glue juice, and cut them into two sections. Cut the green onions in half and slice the ginger. Soak the dongru with water and remove the legs, rinse the magnolia slices with boiling water and cut them into strips, and cut the ham into strips. 2. Heat the oil with a frying spoon. First add onions and ginger, then add winter squash and magnolia slices and stir-fry. Then add soy sauce, tendon, ham, salt, cooking wine and soup. When the soup boils, skim off the foam and simmer over medium heat. When it tastes good, add MSG, thicken with wet starch, pour a little oil on it and serve. Ingredients for the third recipe: Pork trotters and auxiliary ingredients: three or four fresh chili peppers, half a ounce of chives, one tablespoon of sugar, three tablespoons of dark soy sauce, two tablespoons of cooking wine, salt, and an appropriate amount of MSG. Method: 1. Cut the tendons into slightly smaller pieces; cut the green onions into sections; cut the peppers into rings. 2. Blanch the tendons in a pot of boiling water for half a minute, remove and drain. 3. Heat the oil in the wok until it is 60% hot, add the green onions until fragrant, then add the tendons. 4. Stir fry briefly and then add cooking wine and dark soy sauce. 5. After frying for about half a minute, add about a pound of soup or water, salt, sugar, and pepper. After boiling, cover and reduce to low heat and simmer for about half an hour. 6. When the tendons are soft and waxy, turn to high heat to drain the soup and add MSG. 7. Spread evenly, remove from the pot and serve on a plate. Method 4 Ingredients: 300 grams of beef tendons Accessories: onion segments, ginger slices, aniseed; dried chili peppers, a few Sichuan peppercorns, light soy sauce, cooking wine, vinegar, sesame oil, salt, sugar Method: 1. Wash the beef tendons and add green onions Put the segments, ginger slices and aniseed into the pressure cooker and press for 40 minutes. 2. After cooling slightly, take out the beef tendon and cut it into small pieces. 3. Heat the pot, pour in oil, add dried chili pepper and Sichuan peppercorns, and heat over low heat until fragrant. , pour in the green onions and garlic slices 4. Then pour in the cut tendons, stir-fry 5. Add light soy sauce, cooking wine, vinegar, a little sugar and salt, stir-fry evenly and serve. Method 5 Ingredients Preparation: Beef tendons 500 grams, 1 hot pepper, 1 red hot pepper, appropriate amount of salad oil, appropriate amount of salt, appropriate amount of onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of sesame oil, appropriate amount of bean paste, appropriate amount of white sugar , appropriate amount of water. Production steps: 1. Wash the beef tendons, put them in a pressure cooker, and cover them with water. After covering the pressure cooker, bring to a boil over high heat and simmer over medium heat for an hour. Turn off the heat 2. Take out the stewed beef tendon and cut it into small pieces with scissors 3. Add oil to the wok, heat it up and stir-fry the onions, ginger and garlic. Add beef tendons and stir-fry. Add cooking wine, light soy sauce, dark soy sauce, sugar, and salt in sequence (those who like spicy food can add a spoonful of bean paste). Stir-fry evenly and add a little water. 4. After the juice is reduced, add green and red Chili, add a little cooking wine and sesame oil before serving.

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